Learn how to make chipotle mayo to add a smoky, spicy kick to many favorites. This creamy homemade sauce is perfect for fries, burgers, steak or fish tacos, roasted vegetables, and more. If you’d like another flavorful option, try our Horseradish Cream Sauce.
Table of Contents
- What is Chipotle Mayo?
- Ingredients
- How to Make Chipotle Mayo
- How to Use
- Tips, Tricks and Substitutions
- More Homemade Sauces
- Recipe Card
What is Chipotle Mayo?
Chipotle mayo is a creamy, spicy condiment made by combining mayonnaise-style ingredients with chipotle peppers and smoked paprika. The result is a smoky, tangy sauce that works as a spread, dip, or finishing touch to many dishes.
What ingredients do you need for this easy Chipotle Mayo recipe?
Egg yolks: Act as an emulsifier and give the mayo a rich, creamy texture. Use room-temperature yolks for smoother emulsification.
Lemon juice: Freshly squeezed lemon adds bright acidity to balance the richness.
Kosher salt: Enhances and rounds the flavors.
White distilled vinegar: Adds acidity and helps preserve the mayo.
Avocado oil: A neutral-flavored oil that keeps the sauce light and lets the chipotle shine.
Chipotle in adobo: The main flavor and heat source—use a tablespoon or adjust to taste.
Smoked paprika: Reinforces the smoky notes and complements the chipotle.
How to Make Homemade Chipotle Mayo
Add ingredients to a jar: In a mason jar or a narrow, deep cup (a food processor will also work), combine the egg yolks, lemon juice, salt, vinegar, and avocado oil.
Emulsify: Use an immersion blender with the blade at the bottom of the jar. Start on low and hold the blade at the bottom until the oil begins to mix with the yolks. Then slowly lift and pulse until a thick mayonnaise forms. If the texture is too thin, keep blending until it thickens.
Add chipotle and paprika: Stir in chipotle in adobo (about one pepper plus a little sauce) and a pinch of smoked paprika. Pulse until evenly combined.
Store: Transfer the mayo to a tightly sealed container and refrigerate. It will keep for up to one week.
How to Use
This chipotle mayo is versatile and pairs well with many dishes. A few ideas:
- Potatoes: Dip fries or roasted potatoes—especially pickle-brined fries, parmesan sweet potato fries, or paprika roasted baby potatoes.
- Veggies: Use as a dip for steamed or raw vegetables like artichokes, celery, carrots, or cauliflower.
- Burgers: Spread on burgers for a smoky, spicy boost.
- Sandwiches: Swap regular mayo for chipotle mayo to elevate sandwiches and wraps.
- Chips and snacks: Serve as a dipping sauce at gatherings or with tortilla chips.
Tips, Tricks and Substitutions
Chipotle peppers are moderately hot (roughly 2,500–8,000 SHU). This recipe uses about a tablespoon of chipotle in adobo, which adds noticeable heat without overpowering. Adjust the amount to suit your spice preference.
At its core, chipotle mayo combines mayonnaise-style ingredients (egg yolks, lemon juice, vinegar, oil, salt) with chipotle in adobo and smoked paprika. Variations may use lime instead of lemon or add spices like cumin, chili powder, or chipotle powder.
Yes—chipotle mayo is a form of spicy mayo, but it has a distinct smoky flavor from the chipotles in adobo. Other spicy mayos often use sriracha or hot sauce and tend to be more straightforwardly hot rather than smoky.
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How To Make Chipotle Mayo
Print Recipe
Equipment
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Mason Jar
-
Immersion Blender
Ingredients
- 2 large egg yolks, at room temperature
- 1 tablespoon lemon juice, freshly squeezed
- Kosher salt
- 1 teaspoon white distilled vinegar
- 1 cup avocado oil
- 1 tablespoon chipotle in adobo
- Pinch smoked paprika
Instructions
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Place egg yolks, lemon juice, salt, vinegar, and avocado oil in a mason jar or narrow cup.
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With an immersion blender, hold the blade at the bottom and blend on low until the oil and yolks begin to emulsify. Slowly lift and pulse until the mixture thickens.
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If the mayo seems thin, continue blending until it reaches the desired consistency.
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Add chipotle in adobo (about one pepper plus some sauce) and smoked paprika, pulse to combine, then transfer to a sealed container and refrigerate. Keep up to one week.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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