Toum

1. Peel and degerm the garlic cloves.

Preparation in a food processor

1. Place the garlic and salt in the bowl of a food processor and blend the garlic very finely.
2. Add 1 tablespoon of lemon juice and continue to mix until a paste begins to form.
3. Add 1 tablespoon of lemon juice again and blend until the mixture is completely smooth.
4. While continuing to mix, add 1 cup (250 ml) of oil very slowly, in a very thin stream, followed by 1 tablespoon of lemon juice.
5. Repeat the operation by adding 1 cup (250 ml) of oil and 1 tablespoon of lemon juice.
6. Continue the same process, alternating the remaining cup (250 ml) of oil, the remaining lemon juice, and 1 tablespoon of ice water, until all the water has been incorporated.

Preparation with a mortar and pestle

1. Prepare the recipe with a mortar and pestle in smaller additions than with a food processor, depending on the size of the mortar.
2. In the mortar, combine the garlic and salt and pound until the mixture becomes a smooth paste.
3. While continuing to mash, stir the oil into the mixture, 1 teaspoon at a time, alternating with drops of lemon juice and a few drops of ice water.
4. Repeat until all of the oil, lemon juice and water have been incorporated.
5. Transfer the toum into a tightly closed glass jar.
6. The toum will keep for 1 month in the refrigerator.