My husband puts my homemade chipotle mayo on just about everything – from chicken patties, wraps and burgers, to eggs, burritos, salads and more.
Check out my simple recipe below and make a batch today, I promise you won’t regret it 😉
Cheers,
Laura
Chipotle Mayo
Difficulty: EasayPrep time
5
minutesIngredients
1 cup mayonnaise of your choice (regular, low fat, olive oil or vegan)
2-3 canned chipotles in adobo sauce
2 Tablespoons milk of your choice (regular, almond, oat, so, etc.)
Juice of 1/2 of a lemon
1/2 teaspoon Kosher salt.
Directions
- Add all ingredients to the base of a blender. I use an immersion blender, but a regular blender or small food processor will work.
- Blend until well combined and smooth.
- Using a funnel pour into a small plastic squeeze bottle.
- Will stay fresh in the refrigerator for 2-3 weeks.