In a small pot, dissolve the cornstarch in ¾ cup of water, stirring until smooth.

Place the pot over medium-low heat and whisk continuously. The mixture will start to thicken and bubble; continue whisking for another 2 minutes after it begins to bubble.

Remove the pot from heat and allow the starch mixture to cool completely before moving to the next step. This prevents the garlic from cooking when added.

Finely mince the garlic cloves with a pinch of salt. The salt helps break down the garlic, making it easier to incorporate into the sauce.

Pour the cooled starch mixture into a blender or food processor. Add the minced garlic and the lemon juice or vinegar.

Process the mixture until it begins to turn white and creamy.

With the blender or food processor running, drizzle in the oil 1 teaspoon at a time. Allow each addition of oil to be fully incorporated before adding more. This slow addition helps create a smooth, mayonnaise-like consistency.

Continue adding oil until the mixture reaches the desired consistency. You may not need to use the entire amount of oil.

Transfer the sauce to an airtight container and serve immediately. For storage, keep the toum refrigerated in an airtight container for up to 10 days to 2 weeks.

If the sauce thickens during storage, pulse it in a blender with an additional tablespoon of oil to restore smoothness.