Toum (with store-bought mayo)

This spatchcocked chicken is deeply flavored, juicy, and crisp, with golden potatoes and caramelized onions roasted underneath. Effortless enough for a weeknight, impressive enough for guests.

Ingredients

• 1 cup full-fat mayonnaise

• 3 to 5 garlic cloves, peeled

• 1 tsp kosher salt

• 1 to 2 tbsp lemon juice, to taste

Directions

1. Completely smash the garlic.
   Place the garlic and salt in a mortar. Grind with a pestle until the garlic turns into a smooth, creamy paste. There should be zero chunks or fibers. This is essential. If the garlic is not fully smashed, it will taste harsh and raw in the final sauce.

2. Mix the base.
   In a bowl, combine the mayonnaise and lemon juice.

3. Incorporate the garlic paste.
   Add the smashed garlic paste and whisk until fully smooth and evenly distributed.

4. Taste and adjust.
   Add more lemon or salt if needed. Chill for 15 to 30 minutes to let the flavors meld.

Tips

• Do not mince or grate the garlic. Mortar and pestle only for the right texture and flavor.

• Letting the garlic sit with the salt for a minute before grinding helps it break down faster.

• Keeps well refrigerated for up to 3 days.