Step 1

Peel and degerm the garlic cloves.

Step 2

Place the garlic and salt in the bowl of a food processor and blend the garlic very finely.

Step 3

Add 1 tablespoon of lemon juice and continue to mix until a paste begins to form.

Step 4

Add 1 tablespoon of lemon juice again and blend until the mixture is completely smooth.

Step 5

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.

Step 6

Repeat the operation by adding 1 cup (250 ml) of oil and 1 tablespoon of lemon juice.

Step 7

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.

Step 8

Prepare the recipe with a mortar and pestle in smaller additions than with a food processor, depending on the size of the mortar.

Step 9

In the mortar, combine the garlic and salt and pound until the mixture becomes a smooth paste.

Step 10

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.

Step 11

Repeat until all of the oil, lemon juice and water have been incorporated.

Step 12

Transfer the toum into a tightly closed glass jar.

Step 13

The toum will keep for 1 month in the refrigerator.