Slice the garlic cloves in half lengthwise and remove any green sprouts from the center to prevent bitterness. Place the garlic and salt into a food processor and pulse until finely minced.

Scrape down the sides of the bowl. Process again while adding 1 tablespoon of lemon juice. Blend until it forms a smooth, thick paste.

With the food processor running continuously on high, begin adding the chilled oil in an incredibly slow, thin stream (drizzle it drop by drop at first). This is crucial to emulsify the mixture

After adding roughly half a cup of oil, alternate by adding a few drops of lemon juice. Continue this pattern—slowly drizzling oil, then a splash of lemon juice—until all ingredients are fully incorporated.

Once the sauce is light, fluffy, and looks like white frosting, blend in the ice-cold water at the very end to stabilize the emulsion. Transfer to a clean glass jar and let it rest in the fridge overnight to mellow out the harsh garlic sting.