Chipotle mayonnaise is one of the most versatile spreads and dips to have on hand. It will turn almost any sandwich or wrap into something memorable. Think roast beef, turkey, tuna fish, leftover chicken, or pork loin…you name it. The small bit of lime juice adds brightness and thins out the thick sauce a bit, and the garlic and the chipotle puree add spiciness. This chipotle spread or dip is actually made with half mayo and half sour cream, which is the perfect combo of creamy and tangy and smooth.
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Chipotle Mayo: This creamy, slightly spicy condiment has so many uses – as a dip, spread on sandwiches, blooped on a baked potato, stirred into pasta salads, and more!Tweet This
- Mayonnaise – You can use regular mayo, light mayo, reduced-fat mayo, or vegan mayonnaise.
- Sour cream – Again, you can use any version of this you prefer.
- Garlic – Finely minced fresh garlic for the best flavor, and so the garlic blends seamlessly into the sauce. The sauce includes just a little bit, but it adds great flavor.
- Lime or lemon juice – Fresh is always best.
- Chipotle puree – All you need is a jar of chipotles in adobo sauce (see how to make this puree below). Chipotle puree is made from chipotles, which are jalapeños that have been dried and smoked. They add heat and a slightly addictive smokiness. The canned chipotles you’ll find in the market have been cooked and packaged with adobo, a sauce made with vinegar, chilies, and herbs.
How to Make Chipotle Puree
To make the chipotle puree, pour the contents of a 7-ounce can of chipotles in adobo into a food processor and puree until smooth. This puree will keep covered in the fridge for weeks and adds smoky heat to all kinds of soups, stews, sauces, and other dishes.
- If you want to swap out either the mayo or the sour cream in exchange for plain Greek yogurt, you can.
- You can also use all mayonnaise if you prefer.
- If you want a vegan version, try making this with a vegan mayonnaise.
Basically yes. Technically, aioli is homemade and includes ample amounts of garlic, which may or may not include egg yolks (also the basic ingredient in mayonnaise). You may also see the word aioli used to refer to any flavored mayo.
If you buy store-bought aioli, it will probably be very similar to mayonnaise. Homemade aioli (and homemade mayo, for that matter) can be hard to emulsify and sometimes breaks down. Store-bought mayo and aioli, however, will stay emulsified and creamy. This recipe will work with whatever you choose to use, but keep in mind that if you use a garlic-flavored mayo or aioli, you should reduce or omit the garlic in this recipe.
This recipe is made of a combo of mayonnaise (which is made of eggs and oil, so there is a lot of creaminess and flavor), sour cream, garlic, and chipotle puree.
How to Make Chipotle Mayo
- Mix the ingredients: Whisk together the mayo, sour cream, garlic, lime juice, and chipotle puree in a small bowl.
- Season and stir: Season with salt and pepper.
Chipotle mayo can be stored in a covered container in the fridge for up to 2 weeks.
How to Use Chipotle Mayo
This spicy mayo is like a container of joy in the fridge. Layer it into sandwiches, or spread a bit on the outside of grilled cheese before pan-frying it. Dollop it on burgers of any kind (beef, lamb, turkey, chicken, salmon).
Try a bloop on Provencal Fish Stew or a baked potato. Use it to make chicken salad or tuna fish in place of some of the regular mayonnaise. Blend some into deviled eggs, potato salad, or macaroni salad. Spread some on grilled corn. Its uses are really endless!
More Sauce and Condiment Recipes
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- ½ cup mayonnaise
- ½ cup sour cream
- 1 teaspoon finely minced garlic
- 1 teaspoon fresh lime or lemon juice
- 2 teaspoons chipotle puree (see Note)
- Kosher salt and freshly ground black pepper (to taste)
- Whisk together the mayo, sour cream, garlic, lime juice, and chipotle puree in a small bowl. Season with salt and pepper.
- To make the chipotle puree, pour the contents of a 7-ounce can of chipotles in adobo into a food processor and puree until smooth.
- This puree will keep covered in the fridge for weeks and adds smoky heat to all kinds of soups, stews, sauces, and other dishes.
Nutrition information is automatically calculated, so should only be used as an approximation.