Fill a ½ measuring cup with about 2 heads of garlic worth of cloves and then fill the cup up with water

Add the water + garlic cloves to a food processor and pulse until finely chopped.

Add in the juice of a lemon and pinch of salt.

Put the lid back on and place the lid back on.

Slowly stream in the oil, this is the key! It should take about 2-3 minutes to go through all the oil.

During this time it should begin to turn opaque white and become gelatinous.

Stop and give it a taste, if it burns the tongue immediately, stream in some more oil.

Once it gets to this point, turn the food processor back on and add in a couple of tablespoons of ice water to really turn it thick and fluffy.

Store it in an airtight container for up to 2 weeks!