Add peeled garlic cloves and salt to the bowl of a food processor. Process until the garlic is very finely minced and forms a paste, scraping down the sides as needed. This can take 2-3 minutes.

With the food processor running on low speed, slowly drizzle in about 1/4 cup of lemon juice, a teaspoon at a time. Continue processing until the mixture is smooth and light.

Now, begin to slowly drizzle in the neutral oil, a very thin stream, alternating with small additions of the remaining lemon juice. The key is to add the oil very, very gradually—almost drop by drop at the beginning—allowing the mixture to emulsify.

Continue this process, alternating small additions of oil and lemon juice, until all the oil and lemon juice have been incorporated. The mixture should become very thick, white, and creamy, resembling mayonnaise. This step can take 15-20 minutes, so be patient.

If the mixture becomes too thick to process, you can add a tablespoon or two of ice water to help loosen it, but be careful not to add too much.

Once all the oil and lemon juice are incorporated and the toum is thick and glossy, taste and adjust salt if necessary. Transfer to an airtight container and refrigerate. Toum will thicken further as it chills.