TOUM (Lebanese garlic sauce)

• 1 cup garlic cloves (4 1/2 ounces; 130g)

• 2 teaspoons Diamond Crystal kosher salt (for table salt, use 1 teaspoon)

• 1/4 cup (60g) fresh lemon juice from about 2 lemons, divided

• 1/4 cup (60g) ice water, divided

• 3 cups (600g) neutral oil, such as grapeseed or canola oil, divided

Using a paring knife, split each garlic clove in half lengthwise. With the tip of the knife, remove the germ from each garlic clove half.

Food Processor Method: Place the de-germed garlic and kosher salt in the bowl of a food processor. Pulse garlic in short bursts until finely minced, occasionally removing the lid to scrape down the sides of the bowl with a flexible rubber spatula. Add 1 tablespoon lemon juice and continue processing until a paste begins to form.

Add another tablespoon lemon juice and process until completely smooth and slightly fluffy.

With the food processor running, slowly drizzle in 1/2 cup oil in a very thin stream, followed by 1 tablespoon lemon juice. Repeat with another 1/2 cup oil and remaining 1 tablespoon lemon juice. Continue the process, alternating 1/2 cup oil and 1 tablespoon water, until all the oil and water have been incorporated. Transfer toum to a container and store in the fridge for up to 1 month.