Chipotle Mayo

This creamy chipotle mayo isn't just for dipping fries; it's a secret weapon for elevating simple proteins. Try it as a glaze for grilled chicken, a spread for fish tacos, or a bold swirl into a corn and black bean salad.

I remember the first time I made a batch of chipotle mayo at home. I was tired of the one-note, overly sweet versions from the store and wanted something with real smoky depth and a gentle, building heat. I whisked it together for a taco night, and it completely changed the game. Suddenly, our simple grilled chicken and roasted veggies felt like a restaurant-worthy feast. That’s the magic of a great condiment—it transforms the ordinary into something special with just a spoonful. This homemade chipotle mayo recipe is my go-to for adding instant flavor and creamy texture to everything from burgers to bowls. It’s about taking control of the flavor, using simple ingredients to create a sauce that’s balanced, versatile, and incredibly delicious. Regular kitchen, regular time, great results.

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Ingredients List

Chipotle mayo starts with a few simple, high-quality ingredients that come together to create something much greater than the sum of its parts. For the best homemade mayonnaise recipe base, using a neutral oil is key for that classic creamy texture, but feel free to play with the flavors.

• 1 large egg yolk, at room temperature
• 1 tablespoon fresh lime juice
• 1 teaspoon Dijon mustard
• ½ teaspoon fine sea salt
• 1 cup neutral oil (like avocado or grapeseed oil)
• 2-3 chipotle peppers in adobo sauce, finely minced (about 2 tablespoons)
• 1 tablespoon adobo sauce (from the can)
• 1 small garlic clove, finely grated
• ½ teaspoon smoked paprika
• 1-2 teaspoons honey or maple syrup (optional, to balance heat)

Smart Swaps: For an olive oil mayonnaise recipe, use a light, mild-tasting olive oil to avoid bitterness. If you're out of fresh lime, lemon juice works in a pinch. For a smokier flavor without the heat, use 1 additional teaspoon of smoked paprika and skip the chipotles. To make it dairy-free or vegan, you can start with a store-bought vegan mayo and simply whisk in the chipotle, adobo, and spices.

Timing

This chipotle mayo comes together in a flash, making it the ultimate last-minute flavor booster.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes

That’s about 80% faster than running to the store, and you get to customize the heat and smokiness exactly to your taste.

Step-by-Step Instructions

Making your own chipotle mayo is easier than you think, and the payoff in flavor is enormous. Follow these simple steps for a perfectly emulsified, creamy sauce every time.

1. Create the Base: In a medium bowl, whisk together the egg yolk, lime juice, Dijon mustard, and salt until smooth and slightly thickened. This base is crucial for a stable emulsion.
2. Emulsify Slowly: This is the most important step. While whisking constantly, begin adding the oil drop by drop. Yes, literally a drop at a time for the first ¼ cup. This slow incorporation is what creates the thick, creamy texture of a classic mayonnaise. Once the mixture has thickened and looks pale and creamy, you can start adding the remaining oil in a very thin, steady stream, whisking all the while.
3. Incorporate the Flavors: Once all the oil is incorporated and you have a thick, glossy mayo, stir in the minced chipotle peppers, adobo sauce, grated garlic, and smoked paprika. If you like a touch of sweetness to round out the smoky heat, stir in the honey or maple syrup now.
4. Taste and Adjust: Give your chipotle mayo a taste. Want more heat? Add another teaspoon of adobo sauce. Need more tang? A squeeze more lime. This is your sauce—adjust it until it sings to you.
5. Rest and Serve: For the best flavor, let the chipotle mayo sit in the refrigerator for at least 30 minutes before using. This allows the garlic and smoky chipotle flavors to meld beautifully.

Nutritional Information

(Per 2-tablespoon serving) Approximately 180 calories, 20g fat (2g saturated), 1g carbohydrates, 0g fiber, 0g sugar, 0g protein. The primary fats come from the oil used; opting for avocado oil provides monounsaturated fats. Chipotle peppers contain capsaicin, which may offer metabolic benefits, and are a good source of vitamins A and C.

Equipment Needed

You don’t need any fancy gadgets to make incredible chipotle mayo. A simple whisk and bowl will do the trick, though a couple of tools can make it even easier.

• A medium mixing bowl
• A balloon whisk (for maximum control) or a small food processor
• Measuring spoons and cups
• A microplane or fine grater for the garlic
• An airtight container for storage

Why You’ll Love This Recipe

This chipotle mayo recipe is a weeknight hero and a weekend entertainer all in one.

• Flavor First, Fuss Never: It turns basic chicken, burgers, or roasted veggies into a memorable meal with just a dollop.
• Endlessly Versatile: Beyond burgers and bowls, use it as a sandwich spread, a dip for sweet potato fries, or a dressing for a hearty grain salad.
• Cost-Effective & Customizable: One batch costs less than a premium store-bought bottle, and you control the spice level, smokiness, and sweetness.
• Meal Prep Friendly: Whip up a batch on Sunday, and you have a powerful flavor tool ready to go for quick lunches and easy dinners all week long.

Healthier Alternatives for the Recipe

You can easily tweak this chipotle mayo to fit different dietary needs without sacrificing the signature smoky creaminess.

• Lighter Version: Use ½ cup Greek yogurt or light sour cream mixed with ½ cup of the homemade mayo base for a tangier, protein-packed sauce.
• Egg-Free/Vegan: Start with 1 cup of your favorite store-bought vegan mayonnaise. Simply whisk in the chipotle, adobo, garlic, and spices until fully combined.
• Whole30/Paleo: Ensure your Dijon mustard is compliant, use avocado oil, and skip the optional honey. The adobo sauce adds enough complexity on its own.
• Lower Fat: Follow the egg-free method above using a light or olive oil-based vegan mayo.

Serving Suggestions

This is where your homemade chipotle mayo truly shines. It’s the secret sauce that ties so many dishes together.

• The Ultimate Burger Spread: Slather it on brioche buns for a burger that needs no other toppings.
• Bowl Life Essential: Drizzle it over my Chicken Street Corn Rice Bowls or a Spicy Chicken Burrito Bowl for a creamy, spicy finish.
• Taco & Fajita Topping: It’s a must with Sheet Pan Chicken Fajitas or as a drizzle for Shrimp Taco Lettuce Wraps.
• Pasta & Skillet Savior: Stir a spoonful into my Taco Pasta Skillet right before serving for an extra layer of richness.
• Simple Dipping Sauce: Serve alongside roasted potatoes, crispy cauliflower, or as a bold dip for vegetable crudités.

Common Mistakes to Avoid

A few simple tips will guarantee your chipotle mayo is perfect every single time.

• Adding Oil Too Fast: This is the #1 reason homemade mayo breaks. Patience is key. Start with drops, not a stream.
• Using Cold Ingredients: Ensure your egg yolk is at room temperature. A cold yolk won’t emulsify as readily with the oil.
• Overpowering with Garlic: One small clove, finely grated, is plenty. Raw garlic can become harsh and overpower the smoky chipotle flavor if you use too much.
• Skipping the Taste Test: Chipotle peppers vary in heat. Always taste your chipotle mayo after mixing and adjust the salt, acid, or sweetness to your preference before serving.

Storing Tips for the Recipe

Proper storage keeps your chipotle mayo fresh, flavorful, and safe to enjoy.

• Refrigeration: Always store homemade chipotle mayo in an airtight container in the refrigerator. It will keep for up to 1 week.
• Freezing: I don’t recommend freezing mayonnaise-based sauces, as they can separate and become grainy when thawed.
• Best Containers: Use a glass jar with a tight-fitting lid or a small plastic storage container. A quick stir before use is always a good idea if it’s been sitting for a few days.
• Food Safety: Because this recipe contains a raw egg yolk, be mindful of the 1-week shelf life and always keep it chilled. If you’re concerned, use the egg-free alternative mentioned above.

Conclusion

At its heart, this chipotle mayo recipe is about empowerment in the kitchen. It’s about realizing that the vibrant, restaurant-style flavors you love are just a few whisks away, made with ingredients you can pronounce and adjust to your heart’s content. It’s a condiment that earns its place in your fridge, ready to turn a simple meal into a cozy, flavor-packed experience. Simple ingredients, warm memories.

I hope this recipe becomes your new secret weapon. Give it a try this week—slather it on a burger, swirl it into a bowl, or dunk a crispy fry into it. And when you do, I’d love to hear how it turned out! Share your creations and tag @StackSipSnack on Pinterest so I can see the delicious ways you’re using your homemade chipotle mayo. Food that feels like home.

FAQs about Chipotle Mayo

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