The best substitute mayo ever for people who can't eat eggs (but can eat/love garlic- garlic avoiders/vampires beware). This packs an umami punch, and the emulsion can't be beat - the perfect zesty condiment for all your sandwich/dip needs!
Food process together peeled garlic cloves, 1 tsp salt, and 1 tb lemon juice until well-combined (scrape down sides with a spatula as you go along).
Slowly drizzle in oil, alternating with rest of lemon juice 1 tb at a time to create emulsion (~10-15 min process) - add in cold water 1 tb at a time at end to thin the emulsion if overly thick.
Taste and add more seasoning as necessary.
Refrigerate (should keep for a couple weeks).
Recipe by J.S. Hunter Fiction at https://jshunterfiction.com/garlic-mayo-lebanese-toum/