1 cup peeled garlic cloves
1 teaspoon salt
4 cups neutral oil such as grapeseed or sunflower
1/4 cup fresh lemon juice
Directions
Examine the garlic cloves and remove and discard any green sprouts, which can make the sauce taste bitter. Place the garlic and salt in a food processor and process until the garlic is puréed. Scrape down the sides of the bowl once or twice as necessary.
With the machine running, add 1/2 cup of the oil in a very slow, thin, steady stream. Gradually add 1/2 tablespoon of the lemon juice in the same manner. Repeat this process until all of the oil and lemon juice have been incorporated into the garlic. It should take around 10 minutes. If at any point the mixture separates, stop adding oil/lemon juice and continue processing until the mixture comes together. The sauce should have a mayonnaise-like consistency.
Transfer the garlic sauce to an airtight container. If the sauce is still warm from the food processor, wait until it cools to cover the container.
Store in the refrigerator for up to 4 weeks.
Notes
From http://www.kcet.org/living/food/the-public-kitchen/recipe-lebanese-garlic-sauce-toum.html. Have not yet tried - found this one on the internet and marked it for future reference.
