Lebanese Garlic Sauce (Toum)

Source: Chicho's Kitchen.

Ingredients: 
5 cloves of garlic
1 egg white 
1 cup of neutral oil (sunflower is fine) 
Juice of 1 lemon 
a good pinch of salt 
1 cup of iced water of which you will use around 2 tbsp 

Put the garlic cloves along with salt
and 1/4 of the lemon juice in the blender.
Blend on medium and scrape the sides
down when the garlic goes flying everywhere.
Add the egg white and blend on medium.
Add half the oil in bit by bit.
A thin stream is not necessary, but don’t go crazy.
A reasonable, fine, steady pour is good.

At this stage, the emulsification should have taken place. If it hasn't and the sauce looks like it has split, then something has gone wrong. You may need to remove half the amount, add another egg white, whizz away and re-pour what had already split. But if you take it slow without pouring the oil too quickly, it should be fine.

Switch to a slow blend, and add the rest of the lemon juice in slowly too.
Add the rest of the oil in the same fashion.
Add 1 or 2 tbsp of water. You will see the consistency change into something wonderfully creamy and light.
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