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½ teaspoon garlic powder To make the sauce: In a food processor, purée the mayonnaise, chili sauce, ketchup, olive oil, garlic, onion, Worcestershire, lemon juice, mustard, black pepper, hot sauce, and paprika. (Or use a medium bowl and whisk to combine all the ingredients.) Season with salt, if needed, cover tightly, and let the sauce sit overnight in the refrigerator before serving. To make the okra: Place several layers of paper towels atop a paper bag or platter. Keep it close to where you’ll be frying. In an electric fryer, Dutch oven, or heavy cast-iron skillet, add canola oil to a depth of 2 to 4 inches. Heat to 350 °F. (If you’re not using an electric fryer, use a fry/candy thermometer to ensure the temperature stays consistent.)

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