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Start by peeling the garlic cloves if you don't have pre-peeled ones. I use pre-peeled as long as fresh from the store.
Cut the peeled garlic cloves in half lengthwise and remove the green germ if it's there. When present, the garlic germ may make the toum bitter.
In a long jug or jar that fits your immersion blender, place the garlic, lemon juice, and salt. Blend them together until they form a paste and develop some foam, for roughly 20-30 seconds depending on the power of your blender.
To the garlic paste, while the immersion blender is still inside the container, add the 2 cups of oil.
Start blending, keeping the blades of the immersion blender at the bottom of the jar, and slowly pulsing it up and down slightly. Do this for 3-5 minutes until the oil and the garlic start to emulsify. The emulsification will slowly work its way up the jar until the whole sauce is emulsified.
Store in an airtight mason jar in the fridge for 2-3 months.