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Peel the Garlic: Start with about 1 cup of garlic cloves. Place a few at a time on a cutting board, lay the flat side of a chef’s knife over the cloves, and lightly smash to release the skins. Discard the papery peels.
Remove the Germs: For even milder flavor and less bitterness, split the garlic cloves in half and remove the green germ in the center, especially if it is prominent.
Add to Food Processor: Combine the peeled garlic, 2 teaspoons of salt, and ¼ cup of fresh lemon juice in the bowl of a food processor.
Puree: Process until you achieve a uniform, fine paste, scraping down the sides as needed.
Slowly Add Oil: With the food processor running, gradually drizzle in 1 cup of oil. Some food processors have a chute designed for slow, even stream. If yours does not, add the oil in small batches, ensuring it emulsifies before adding more. Scrape down as needed to keep the garlic evenly blended.
Aim for Creamy Consistency: The finished sauce should look like whipped mashed potatoes—smooth and creamy with visible structure, not runny.
Taste and Adjust: Taste your sauce and adjust the salt or lemon juice as needed to match your preferences.
Store or Serve: Enjoy immediately or transfer to an airtight container. Store in the refrigerator for up to five days; the flavors will deepen with time.