Garlic

• 1 cup of fresh garlic cloves (approximately 1 head of garlic)
• 1 cup of vegetable oil (neutral-flavored)
• 1/4 cup of lemon salt (approximately 1 large lemon)
• 1/4 cup of ice-cold water
• 1/2 teaspoon of salt, or to taste

1. Start Blending: Place the peeled garlic cloves in a food processor. Add the lemon salt and a pinch of salt.
2. Blend: Process the garlic and lemon salt with 1/4 cup of ice until you get a smooth and creamy paste.
3. Slowly Add Oil: With the food processor running, start adding the vegetable oil very slowly, one drop at a time at the beginning. Continue to add the oil in a very thin, steady stream. This process should take about 5-7 minutes.
4. Emulsion Forms: As you add the oil, you'll notice that the mixture thickens and emulsifies into a creamy consistency. This process is crucial for the sauce to become thick like mayonnaise.
5. Taste and Adjust: Taste the garlic spread and adjust the salt and lemon salt to your preference. You can add more salt or lemon salt if desired.
6. Blend Again: Blend the mixture for a few more seconds to ensure that the added ingredients are well incorporated.
7. Transfer and Serve: Transfer the garlic spread to a jar or container with a lid. It can be used immediately as a condiment for sandwiches, kebabs, or as a dip for bread and vegetables.
8. Storage: Store any leftover garlic spread in the refrigerator. It should keep for about one to two weeks.