First, the garlic cloves should be examined carefully. Each clove is sliced in half lengthwise, and any green sprouts are removed to prevent bitterness. Next, the prepared garlic and kosher salt are placed into a food processor. The mixture is pulsed for 10-20 seconds until finely minced. Importantly, the sides of the bowl should be scraped down to ensure even processing.

Subsequently, the food processor is turned on to low speed. Meanwhile, 1-2 tablespoons of oil are drizzled in very slowly through the feed tube. This crucial step should be completed patiently. After each addition, the motor is stopped, and the bowl is scraped down. This process is repeated 3-4 times until the garlic begins looking creamy and paste-like.

Once the initial emulsion has been established, the process can be accelerated. Therefore, the motor is kept running while ½ cup of oil is drizzled in steadily. Immediately afterward, 1 tablespoon of lemon juice is added. This alternating pattern continues: oil, then lemon, then oil again. Consequently, the mixture becomes lighter and fluffier with each addition.

Finally, the remaining oil and lemon juice are incorporated using the same alternating method. The entire process typically takes 12-15 minutes. Throughout this time, patience is rewarded with a thick, white, cloud-like sauce. If the sauce appears too thick, 1-2 tablespoons of ice water can be streamed in while the processor runs.

The finished garlic sauce is transferred to an airtight container. Initially, the garlic flavor will be very intense. However, the sauce should be covered with a paper towel and refrigerated overnight. During this resting period, the flavors mellow and blend beautifully. After 24 hours, the paper towel is removed, and a tight-fitting lid is used.