Deliciously Easy Chipotle Mayo You’ll Want on Everything!

Chipotle Mayo saved so many of my last-minute dinners. You know those evenings when the fridge looks like a desert, and you’re two bites away from ordering takeout? A quick jar of homemade sauce can totally change the mood.

This version is creamy, smoky, a tiny bit tangy, and way easier than you’d think. I’ve made it enough times to know what works, what doesn’t, and how to tweak it to your taste. Five minutes, one blender or whisk, and you’re golden.

How to make Chipotle Mayo?

Ingredients

• 1 cup mayo, any brand you like; regular or avocado oil mayo both work
• 1 to 2 chipotle peppers in adobo, finely minced, plus 1 to 2 teaspoons adobo sauce
• 1 tablespoon fresh lime juice
• 1 small garlic clove, grated or very finely minced
• 1 teaspoon honey or maple syrup, optional but lovely for balance
• Pinch of salt to taste
• 2 to 3 tablespoons of water to thin if needed

Quick method

Add mayo, chipotle, adobo sauce, lime juice, garlic, and honey to a bowl. Whisk until smooth and streak-free. If you want a totally silky texture, use a blender or a stick blender. Taste. Add a pinch of salt if you need it, then thin with a splash of water until it drips slowly from a spoon.

Heat control is simple. One pepper gives you a mellow burn, two peppers give you a legit kick. If you’re nervous, start with half a pepper and the adobo sauce, then build from there. You can always add more; you can’t take it out.

Use fresh lime juice for brightness. Bottled lime works in a pinch, but the fresh stuff wakes everything up. For garlic, go light. Raw garlic blooms over time, so what tastes perfect now may taste stronger tomorrow. If you love garlic, roast a head and mash a clove into the mix for a sweet, mellow vibe.

Got dietary needs? Use a vegan mayo for a dairy-free, egg-free version. It stays just as creamy. If you want to lighten things a touch, swap 2 to 3 tablespoons of the mayo for Greek yogurt to keep the body while dialing back the richness.

Texture tweaks are easy. Too thick? Add water, a teaspoon at a time, and whisk. Too thin? Add a spoonful of mayo and whisk again. If the sauce tastes flat, it usually needs more lime or a whisper of honey to round the edges.

What to use Chipotle Mayo with

Favorite pairings

• Slather on burgers or grilled chicken sandwiches for instant flair
• Drizzle over fish tacos, shrimp tacos, or crispy cauliflower tacos
• Toss with shredded cabbage for the fastest spicy slaw
• Dip for fries, sweet potato wedges, or roasted veggies
• Spread on breakfast burritos or egg sandwiches
• Swipe on grain bowls, rice bowls, or taco bowls

If you’re into bowls, a smoky drizzle takes them from fine to fantastic. And if you like to keep an eye on the numbers, here’s a handy read on chipotle taco bowl calories. I love adding a few spoonfuls to a warm bowl of rice, black beans, roasted peppers, and corn, then finishing with lime and cilantro. The sauce ties everything together with heat and creaminess.

For sandwiches, spread a thin layer on both slices of bread and you’ll get an even flavor in every bite. If you’re using it on tacos, thin it a bit more so it drizzles. That way you get a pretty streak on top and a balanced bite instead of one heavy dollop.

“I made this on a whim before a family taco night. My sister took one bite and said, this is the sauce I’ve been missing. We put it on everything that evening.”

Variations of Chipotle Mayo

Flavor twists

Once you’ve got the base down, it’s fun to play. Add a tablespoon of chopped cilantro and a bit of lime zest for a bright, green-flecked version that pops. Stir in a teaspoon of smoked paprika for even more smoky depth. A touch of cumin makes it feel extra cozy, perfect with roasted sweet potatoes.

For a honey lime twist, add an extra teaspoon of honey and an extra squeeze of lime. It hits sweet, sour, and spicy in a very snackable way. If you love garlic, add a half teaspoon of roasted garlic paste to make it rounder and softer without a harsh bite.

Want a lighter feel? Swap in a quarter cup of plain Greek yogurt for part of the mayo. It keeps that velvety body but lightens it enough for generous drizzling over bowls and salads. If you’re tracking your numbers on bowl nights, you might appreciate this breakdown on chipotle taco bowl calories to help build your plate.

No mayo at home? You can make a quick cashew version. Soak half a cup of raw cashews in hot water for 20 minutes, drain, blend with a quarter cup of water, the chipotle and seasonings above, plus an extra pinch of salt. It’s thick, lush, and totally vegan.

Recipe Tips & Notes

Chop the chipotle peppers very finely, so they mix in cleanly. Big chunks can overwhelm a single bite. I like to mash them with adobo sauce using the flat side of a knife until they form a paste.

Salt wisely. Adobo sauce is usually already salty, and some mayo brands are saltier than others. Taste before you add extra salt.

If your sauce is too spicy, add more mayo or a spoonful of yogurt. A tiny pinch of sugar or honey can soften heat without making it sweet. On the other hand, if your sauce needs a kick, add another half teaspoon of adobo sauce, stir, and taste again before adding more pepper.

Use a clean spoon every time you dip into the jar. This helps the sauce last longer and keeps the flavor fresh. Keep it cold in the fridge door or on the back shelf, and avoid leaving it out on the counter for long stretches.

For taco and rice bowls, I’ll usually make a thinner batch for drizzling. It coats better, and you use less without losing flavor. If you’re counting macros or calories, this guide to chipotle taco bowl calories can help you plan the rest of your toppings.

Zest before you juice. Zesting a lime takes two seconds and adds a big citrus lift. If your lime is firm, roll it under your palm on the counter to release more juice.

Make it ahead if you can. The flavors cozy up after an hour in the fridge. The garlic smooths out, the smoky notes settle in, and the lime brightens the whole jar.

Storage & Leftovers

Store your sauce in a clean jar with a tight lid and keep it chilled. With store-bought mayonnaise and fresh lime juice, it’s best within 5 to 7 days for peak flavor. If you used Greek yogurt, aim for 3 to 5 days. Always use a clean spoon to scoop it out.

Freezing isn’t great for mayo-based sauces because the emulsion can split when it thaws. If that happens, you can whisk it hard or blend it to bring it back together, but the texture won’t be quite the same. I prefer small batches, so it’s always at its best.

If you see separation, give it a quick stir. If it smells off or looks curdled, trust your senses and make a fresh batch. A fresh jar of this stuff is low-effort and high-payoff.

Meal prep tip: Portion it into two small jars. Keep one in the fridge door to use now, and stash the second in the coldest spot. Opening only one jar at a time helps it last longer.

And yes, I’ve used this as a quick marinade for grilled chicken. Thin it with a bit of water and lime, toss the chicken, and let it sit for 20 to 30 minutes. Wipe off excess before cooking to avoid flare-ups. The smoky flavor sticks around nicely.

Common Questions

A saucy little sendoff

There’s a reason I keep a jar of this in the fridge most weeks. A spoonful turns simple food into craveable food, and it takes minutes to make. If you want to dive deeper into techniques and different spins on this classic, this take on Best Chipotle Mayo is a helpful reference and a fun read. Whether you’re drizzling over tacos, spreading on sandwiches, or dipping crispy potatoes, you’ll taste why this little jar earns a permanent spot in the lineup.

Now grab a can of chipotles in adobo and some mayo, and make it happen. Then please tell me what you put it on first. I’m betting fries, tacos, or a breakfast sandwich will win that race.