Toum the Ultimate Lebanese Whipped Garlic Sauce

In a food processor, combine the peeled garlic cloves and salt. Pulse until the garlic is finely minced into a paste, scraping down the sides of the bowl as needed.

With the processor running, begin to drizzle in the chilled oil extremely slowly, almost drop by drop at first. This is the most crucial step for a stable emulsion.

Once about 1 cup of oil has been incorporated and the mixture starts to thicken, you can slightly increase the drizzle to a very thin, steady stream. Alternate drizzling the oil with the chilled lemon juice.

Continue alternating oil and lemon juice until all are incorporated and the sauce is thick, white, and fluffy, like mayonnaise. Finally, with the processor still running, drizzle in the ice-cold water to make it extra creamy. Transfer to a glass jar, seal, and refrigerate for at least 24 hours to allow the flavours to mellow before serving.