Garlic sauce is any sauce or dip built around garlic as its dominant flavor, though the name covers several distinct, unrelated preparations. Spanish aioli is a creamy emulsion of garlic, olive oil, and egg yolk; Lebanese toum is a thick, egg-free emulsion of garlic, lemon juice, and oil; and the garlic sauce served at many American pizza and wing shops is usually a simpler blend of minced garlic with mayonnaise or oil, lemon juice, and herbs. All are used as dips, spreads, or marinades for bread, grilled meats, falafel, and roasted vegetables. Balancing raw garlic's bite with acidity - lemon juice or vinegar - and an emulsifying fat is the key to all versions.