Chipotle Sauce

Puree the can of chipotles in blender/food processor. Strain the mixture through a sieve to remove the skins and seeds. Heat 3 tablespoons olive oil in a small skillet over medium heat and saute the whole garlic cloves 4-5 minutes til they are golden brown and softened. In the bowl of a food processor, place the chipotle puree, sauteed garlics, whole egg, and egg yolk. Process to a smooth puree, slowly adding the remaining olive oil (in a thin stream) until the sauce becomes a little thicker than heavy cream, but not as thick as mayonnaise. Add salt to taste and refrigerated until ready to use. Use as a dipping sauce with shrimps, scallops, and fish. The sauce will keep 3-5 days in the fridge.