Mayo isn’t really my thing. It’s just eggs, oil, and vinegar, but really look at it and tell me if you think it looks delicious. Mayo is great on club sandwiches, in tuna salad, and in chocolate cake*, but that’s kind of it for me. Mustard or a more interesting condiment will win over mayo any day. I might also have an aversion to mayo because of the fat content, but mostly because it just looks MEH.
That being said, I fucking ADORE chipotle mayo. If you’re about to say it still looks MEH, just pinkish with flecks in it, I don’t care. Have you ever tasted chipotle mayo?! It’s spicy and beautiful and the peppers just make it. I had it on a Mexican sandwich last weekend and it was the highlight of my day.
So, if I want it, and we know I do, it needs to live in the door of my fridge. While I can just go to the store and buy premade chipotle mayo in a convenient little squeeze bottle courtesy of my favorite brand Kraft, it’s not the same. I want the kind that I can get at a Mexican restaurant, so I have to make it myself. I do realize there is pre-made mayo in this but I’m not trying to reinvent the wheel here (maybe I am). I’m still probably going to put it my own squeeze bottle though, because squeeze bottles are made for the lazy. This recipe is also made for the lazy, so have at it.
2 chipotle peppers from 1 can of chipotles in adobo
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons freshly squeezed lime juice
Chop the peppers into large pieces first. Well, you don’t HAVE to, but it will make blending a little bit easier. Be careful not to touch anything before washing your hands, because that will hurt and everyone involved will be sad.
Put the mayo, sour cream, lime juice, and peppers in a blender and blend till smooth, and then you’re DONE. Serve and devour immediately or put it in a squeeze bottle (or jar or other airtight container) to store in the fridge for when you want it in 12 hours.
*This is a thing. It sounds weird but it makes cake delicious, and you’d never even know unless someone told you.
Post by Lian Weinstein. Recipe from Serious Eats.