Slice 1 cup of peeled garlic cloves in half lengthwise.

Remove and discard any green sprouts from the halved garlic cloves.

Add the prepared garlic cloves and 2 teaspoons kosher salt to the food processor.

Process the garlic and salt for 1 minute until the garlic is very finely minced.

Stop the food processor and scrape the garlic mixture down from the sides of the bowl.

Run the food processor and slowly drizzle in 1 to 2 tablespoons of neutral vegetable oil.

Stop and scrape down the bowl, then add another 1 to 2 tablespoons of oil while processing.

Continue adding small amounts of oil until the garlic mixture becomes pale, creamy, and emulsified.

With the food processor running, pour in the remaining neutral vegetable oil in a thin steady stream.

Alternate the remaining oil with 1/2 cup lemon juice until both are fully incorporated into a smooth sauce.

Transfer the garlic sauce to a clean glass storage container.

Cover the container with a paper towel and refrigerate the sauce overnight.

Replace the paper towel with an airtight lid before serving or storing.