Creamy Lebanese Garlic Sauce Dip

Peel all the garlic cloves and place them in a food processor with the salt.

Process until the garlic is very finely minced and forms a paste. Scrape down the sides as needed.

With the food processor running, slowly drizzle in about a quarter of the fresh lemon juice.

Add the ice cubes to the cold water to ensure it's very chilled. With the food processor still running, begin to alternate slowly drizzling in a small stream of the neutral oil and then a small stream of the ice water. Do this until about half of the oil is incorporated.

Add the remaining lemon juice to the mixture.

Continue slowly drizzling in the remaining oil and ice water, alternating between the two, until all liquids are incorporated and the mixture is thick, white, and creamy like mayonnaise.

Periodically stop and scrape down the sides of the food processor to ensure everything is fully emulsified.

Taste the Toum and adjust salt if necessary. Transfer to an airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the sauce to firm up further.