In a food processor, combine the garlic and salt. Process until the garlic is finely minced.
With the processor running, slowly add the oil in a thin, steady stream. Initially, add just a few tablespoons and wait for the garlic to absorb it.
Alternate between slowly adding oil and lemon juice, ensuring each addition is fully integrated before adding more.
If the mixture is too thick or if it starts to separate, add ice water one tablespoon at a time to help emulsify.
Once all the oil and lemon juice have been incorporated and the sauce is light and fluffy, transfer it to an airtight container.
Store in the refrigerator for up to a month.
Notes
Make sure all ingredients are at room temperature to help the emulsion process.
• Add the oil very slowly at the beginning to start the emulsion properly.
• If the mixture breaks (separates), try blending a tablespoon of cold water to bring it back together.
• Use a food processor or blender for the easiest and most consistent results.
• Toum is very garlicky and potent; start with a small amount to gauge its strength.