Toum

Lebanese vegan garlic mayo.

1 cup Peeled garlic. The fresher the better. Approx 4 bulbs or 30 cloves.
2 tsp Kosher salt (recommended), or 1 tsp table salt.
4 tbsp Lemon juice, divided
3 cups Neutral oil. Do not use olive oil, or any other oil with a strong flavour. This recipe is all about the garlic.

Split each clove lengthwise, and remove the germ, especially any green stuff.
Pulse garlic and salt in a food processor until finely minced. Frequently scrape down the sides with a flexible spatula. This takes about 2 minutes of processing, and the scraping should be done every 20 seconds.
Add 1 tbsp lemon juice, and pulse until a paste begins to form.
Add another tbsp lemon juice and keep pulsing until completely smooth.
With the processor on medium-high speed, slowly drizzle 1 cup of oil, followed by 1 tbsp lemon juice. Repeat until everything is combined. Do not stop the food processor during these steps. Processing the oil should take 15-20 minutes.

Do not use an upright or immersion blender because it will result in something closer to a mayonnaise.
The germ can be easily removed with the tip of a paring knife.
Your food processor might have an "emulsion reservoir" for pouring a thin stream of oil. You can DIY this with a disposable plastic cup by poking a small hole in the bottom.
If the emulsion breaks, combine 1 egg white with 1/4 cup of the mix until fluffy. Slowly pour in the remaining mix with the food processor constantly running.
Some versions call for 4 tbsp of ice cold water on top of the listed recipe, this will make a lighter and thinner version, better as a sauce.
It's best to let this sit overnight in the refrigerator. Place in an airtight container, smooth out the surface, and place paper towel on top to wick out any excess moisture or oil that will appear at the top.