Kamal Mouzawak (Bon Appetit)

6 garlic cloves
2 large egg whites
2 Tbsp. fresh lemon juice
1½ cups vegetable oil

Pulse garlic, egg whites, and lemon juice in a food processor until smooth. With motor running, very gradually stream in half of the oil (this will help the emulsion stay together). Scrape down sides of processor and continue to process, gradually adding remaining oil, until mixture thickens and becomes light and airy (it should cling to a spoon). Season with salt.

Do Ahead: Toum can be made 2 days ahead. Cover and chill.