Toum (Lebanese Garlic Sauce)

Ingredients

• 1 cup garlic cloves, peeled and root ends trimmed (about 3 garlic heads)
• 1 teaspoon kosher salt
• 2 cups neutral cooking oil (such as canola or safflower), divided
• 2 tablespoons fresh lemon juice
• 2 tablespoons cold water

Steps

1. Process garlic and salt in a food processor until finely chopped, about 30 seconds, stopping to scrape down sides of bowl as needed.
2. With food processor running, add 1/2 cup oil, first very slowly, adding a few droplets at a time, and then moving to a very thin, steady stream using a 1-tablespoon measure until a creamy sauce forms, 4 to 5 minutes, stopping to scrape down sides of bowl after each addition.
3. With processor running, very slowly add remaining 1 1/2 cups oil in a very thin, steady stream using a liquid measuring cup, processing for 4 to 5 minutes; drizzle in lemon juice and 2 tablespoons cold water, and process until smooth.