We love this staple sauce with author Mei Chin’s fried tofu and bacon fritters (see Tofu Wanzi), but it’s also terrific with french fries or spooned over roast beef. This recipe first appeared in the 2012 SAVEUR 100.
- 5 cloves garlic, peeled
- 3⁄4 cup mayonnaise
- 1 1⁄2 tbsp. fresh lemon juice
- 2 chipotle peppers in adobo
- Salt and pepper to taste
- Cook garlic in a dry skillet over medium-high heat until cloves are golden with some black spots, about 9 minutes. Transfer to a food processor along with mayonnaise, lemon juice, and peppers, and process until combined; season with salt and pepper.