Traditional Toum (Lebanese Garlic Sauce)

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debhintze

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

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

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

¼ cup (60g) ice water, divided

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

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