Preparation

• Using a paring knife, split each garlic clove in half lengthwise. Remove the germ from each clove half.
• Place the de-germed garlic and kosher salt in a food processor. Pulse until finely minced, scraping down the sides as needed.
• Add 1 tablespoon lemon juice and process until a paste begins to form, then add another tablespoon lemon juice until smooth and fluffy.
• With the processor running, drizzle in ½ cup oil in a thin stream, adding 1 tablespoon lemon juice after each addition. Repeat until all oil and water are incorporated.
• For mortar and pestle method, combine garlic and salt, grind into a paste, and gradually work in oil, lemon juice, and water.