Lebanese Garlic Sauce (Toum)

Steps

1. Pulse garlic and salt in a food processor until finely minced, scraping down the sides as needed.
2. With the processor running, slowly stream in ¼ cup oil until incorporated.
3. Scrape down the bowl, then slowly add 1 tablespoon lemon juice while processing.
4. Alternate adding oil and lemon juice in slow, steady streams: ½ cup oil, 1 tablespoon lemon juice, ¼ cup oil, 1 tablespoon lemon juice, and finally the remaining ½ cup oil, processing continuously until a thick, creamy emulsion forms.
5. Transfer the sauce to a bowl or glass jar, cover, and refrigerate.
6. Serve immediately or chill; flavor is best the day after making, and sauce keeps up to 3 months but is best used within 1 month.