A cult favorite in the PNW for 20 years, Karam's Garlic Sauce demonstrates the point that something can indeed be more than the sum of its parts. In this case, a simple-sounding emulsion of garlic, lemon juice and olive oil is transformed into a complex sauce at once lucious, tangy, rich, and deeply garlicky. Developed by Seattle restaurateur Anis Karam as an homage to his mother Rose, the sauce is Lebanese in origin but we've found it plays well with cuisines from around the world. Squeeze it on falafel, pizza, sandwiches, potatoes or mix in to tuna salad, rice bowls, dressings, and sauces. It really can do almost anything.