Lebanese Toum

Ingredients

• 1 cup garlic cloves, peeled and trimmed (about 2 heads)
• 1 teaspoon kosher salt
• 2 cups neutral oil, such as grapeseed or canola
• ½ cup fresh lemon juice, chilled
• 1 teaspoon ice water, if needed

Instructions

1. In a food processor, mince garlic and salt until it forms a fine, sticky paste. Scrape down the sides as needed.
2. With the processor running, slowly drizzle in about ½ cup of oil in a thin stream until the mixture begins to emulsify and turn white.
3. Alternate adding the remaining oil and lemon juice in very slow, thin streams — oil, then lemon, then oil — until all is incorporated and fluffy.
4. If the emulsion looks loose, add 1 teaspoon ice water while blending to tighten it.
5. Taste and adjust salt or lemon. Store refrigerated in a sealed jar for up to 2 weeks.