Toum

• 1 cup (4.5 oz.) garlic cloves—maybe two bulbs
• 2 tsp. kosher salt
• 4 Tbsp. fresh lemon juice—maybe two lemons
• 4 Tbsp. ice water
• 3 cups grapeseed oil

It's Lebanese mayonnaise. It's vegan. It's gluten-free. Warning—contains garlic!

Peel and trim the garlic cloves. If they are store-bought and becoming mature, they'll have a well-developed germ, evidenced by the green shoot protruding from the pointy end; try not to buy bulbs that are obviously sprouting, but if you find that's what you have, you may want to split the cloves in half lengthwise to remove this germ, as some do not like what it does to the flavour.

Place the garlic and salt in the bowl of your food-processor and pulse in short bursts, scraping the sides of the bowl down as necessary until the garlic is very finely minced.

Add 1 Tbsp. of the lemon juice and keep pulsing until it starts to form a paste. Add another Tbsp. of lemon juice and whirl it until you havea smooth and fluffy paste.

Now with the motor running, add one half cup of oil in a very thin, slow stream, followed by another Tbsp. of lemon juice, and then keep going with a half cup of oil, the last Tbsp. of lemon juice, then another half cup of oil and a Tbsp. of your ice-cold water, repeating until it's all gone and you're done.

Put the toum in a container and store it in the fridge, where it may keep for a month if it's not all gone in a week.