Start by peeling the garlic cloves.

Add the garlic cloves and salt to your food processor. Blend until the garlic becomes a smooth paste, which typically takes about 30 seconds.

With the processor running, slowly drizzle in the vegetable oil to create a creamy, emulsified texture.

Once the oil is fully incorporated, add the lemon juice.

If the sauce is too thick, add water one tablespoon at a time while blending until you achieve a smooth consistency.

Taste the sauce and adjust the salt or lemon juice if needed.

Transfer the sauce to a storage container. It can be stored in the refrigerator for up to two weeks.

Use your Lebanese Garlic Sauce as a dip, spread, or condiment.