Toum (Lebanese Garlic Sauce)

Start with smooth garlic. Add the peeled garlic and salt to a food processor. Let it sit for 5 minutes (this helps pull out a little moisture and takes the edge off). Then process, stopping to scrape down the bowl, until the garlic looks very finely minced and starts to turn a bit paste-like, 1 to 2 minutes total.

Begin the emulsion. With the processor running, start drizzling in the oil very slowly, almost drop by drop. Aim for about 2 to 3 tablespoons of oil in the first minute. Once it starts to look creamy and thicker, you can increase to a thin, steady stream.

Alternate oil and lemon. Add a tablespoon or two of lemon juice, then continue with more oil. Keep alternating, scraping down the bowl as needed, until the mixture turns pale, fluffy, and mayo-thick.

Adjust texture. If it is too thick to move, add 1 teaspoon ice water and process briefly. Repeat as needed. Taste and add a pinch more salt or a small squeeze of lemon if you want it brighter.

Chill for best flavor. Transfer to a jar or container and refrigerate at least 30 minutes. It settles into its best fluffy, spreadable self once cold.

If it breaks, rescue it. Do not toss it. In a clean processor bowl, add 1 tablespoon lemon juice and 1 tablespoon ice water. With the machine running, slowly drizzle the broken toum in as if it were the oil. It should re-emulsify and turn creamy again.