Description

Ingredients

• 🧄 Fresh garlic, peeled (large cloves): 80 g (≈20–22 cloves / 2.8 oz) Original: 🧄 Fresh garlic, peeled (large cloves): 80 g (≈20–22 cloves / 2.8 oz)
• 🧂 Fine salt: 6 g (1 tsp / 0.21 oz) Original: 🧂 Fine salt: 6 g (1 tsp / 0.21 oz)
• 🍋 Fresh lemon juice: 30 ml (2 tbsp / 1 fl oz) Original: 🍋 Fresh lemon juice: 30 ml (2 tbsp / 1 fl oz)
• 🧊 Ice-cold water: 30–60 ml (2–4 tbsp / 1–2 fl oz), as needed Original: 🧊 Ice-cold water: 30–60 ml (2–4 tbsp / 1–2 fl oz), as needed
• 🫙 Neutral oil (sunflower/canola/grapeseed): 400 ml (1¾ cups / 13½ fl oz) Original: 🫙 Neutral oil (sunflower/canola/grapeseed): 400 ml (1¾ cups / 13½ fl oz)
• > Equipment: food processor (preferred) or immersion blender + tall jar. Keep all ingredients cold. Original: > Equipment: food processor (preferred) or immersion blender + tall jar. Keep all ingredients cold.

Preparation

• Start the paste Add garlic and salt to the processor. Blitz 30–45 sec until very finely minced; scrape bowl. Add half the lemon juice and 1 tbsp ice water; blitz to a smooth paste.
• Build the emulsion (slow drizzle) With motor running on low, pour oil in a thin thread (about 1 tbsp every 10–15 sec). Alternate occasionally with 1–2 tsp ice water to keep the mixture cool and fluid. Scrape bowl as needed.
• Finish & balance When ~¾ of the oil is in, add remaining lemon juice. Continue drizzling the rest of the oil (and tiny splashes of water if it tightens) until the sauce is cloudy-white, fluffy, and holds peaks.
• Rest & store Taste for salt/acid. Transfer to a clean jar; rest 10 min (flavors mellow). Refrigerate up to 3 weeks; the flavor softens by day 2. > Temperature cue: If the bowl feels warm or the toum looks greasy/split, stop and add 1–2 tbsp ice water, blitz 30 sec, then resume a slower drizzle.

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