Traditional Toum (Lebanese Garlic Sauce)

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EPB

1 cup cloves garlic (4 ½ ounces; 130g)

2 teaspoons Diamond Crystal kosher salt (for table salt, use 1 teaspoon)

¼ cup (60g) fresh juice from about 2 lemons, divided

¼ cup (60g) ice water, divided

3 cups (600g) neutral oil, such as grapeseed or canola, divided

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