Place garlic and salt in a food processor and pulse until very finely minced and then pureed into a smooth paste. Scrape down sides as needed.

With the processor running continuously, begin the emulsion: drizzle in oil very slowly (start with about ¼ cup), allow garlic to absorb and emulsify into a creamy beginning.

Alternate between adding small amounts of oil and lemon juice in a slow steady stream while the processor runs. Continue until all oil and lemon juice are incorporated—this may take 8–10 minutes. Add optional ice water mid-way if needed to keep the mixture cool and prevent breaking.

The finished sauce should be thick, fluffy, and pure white, like mayonnaise but sans egg.

Transfer to an airtight jar and refrigerate. The flavor mellows and the texture improves after 24 hours; lasts up to 1–3 months refrigerated.