Toum

Place the oil in a Pyrex measuring cup and put it in the freezer for about 5 minutes or in the fridge for 30 minutes. (Be careful not to chill it for too long; eventually it will solidify. If that happens, leave it out on the counter just until it liquefies but is still chilled.)

Meanwhile, place the garlic cloves, lemon juice, and salt in a food processor. Blend until the mixture is almost smooth. You may need to stop the food processor and use a spatula to scrape down the sides a few times.

With the food processor running, begin to drizzle in the chilled oil in a needle-thin stream. (If you don’t have a steady hand, use a squeeze bottle. Some food processors come with an accessory that fits into the opening and has a small hole at the bottom, perfect for this kind of thing.)

Once all of the oil is incorporated and the sauce has magically become creamy, continue to run the food processor until the sauce has thickened to a creamy, smooth consistency. This should take a few extra seconds, nothing more. Stop the food processor, then taste and add more salt as desired.

Serve immediately or store in an airtight container in the refrigerator for up to 1 month. The sauce will become even thicker after being refrigerated. To return it to its original consistency, let it sit out for about 10 minutes; if you let it sit out too long, it will thin out to a dressing-like consistency.