A problem that I sometimes encounter when making dressings or tahini hummus is deciding how long I need to soak garlic in lemon juice after mincing it.
For context, there are several reputable publications on the internet which claim that this step makes the garlic less pungent in the final dish. (See https://www.seriouseats.com/israeli-style-tahini-sauce-recipe, and https://www.arkansasonline.com/news/2013/jan/23/lemon-juice-defangs-garlic-20130123/) Having tried out this technique myself, I can verify that it does exactly what is promised: The garlic is mellow and subdued rather than overpowering in my dressings and in my hummus.
My question pertains to the minimum length of time necessary to achieve this effect. Currently, I pour the mixture into a cup, cover it with cling film, and keep it in the refrigerator overnight. I'm almost certain that this is way longer than necessary, but I can't bring myself to change my recipes without actually knowing the true value and, more importantly, why this is so. I reckon it has something to do with the enzyme 'alliinase' which occurs naturally in garlic.