1cupfresh garlic, peeledroughly equivalent to 2-3 heads
1Tbspfresh lemon juice
1½-2cupsneutral flavoured oilsafflower, organic canola, or sunflower are good here
Peel your garlic and place in the food processor with the kosher salt and lemon juice. Blend this together, scraping down the sides (this may take 5-6 times) until the mixture becomes a paste.
Once your garlic is a soft, smooth paste, add a teaspoon of oil into the cup in your food processor (while running). Scrape down the sides after it is combined, and repeat this one more time.
After adding the 2 teaspoons and combining thoroughly, run your processor again, adding a half cup of oil (the full processor cup - the little thing that slides in on the top with a hole in the middle) at a time.
You will use between 1½ to 2 cups of oil, until the mixture takes on a thick, fluffy texture - like a fluffy mayonnaise. Once this occurs, you can remove and refrigerate the mixture.
It may take a day or two for strong garlic to mellow in the toum. This will keep up to four weeks in your refrigerator.