EFK Tested
Erickson Chipotle Mayo
Our Chipotle Mayo is one of those sauces we use across a lot of meals, so we often make a larger batch and keep it ready in an airtight container. The base is always two parts mayonnaise to one part Mexican crema, with chipotle peppers and fresh lime adjusted to taste.
From the EFK recipe collection
- Yield
- About 3/4 cup, before chipotles and lime
- Cuisine
- Mexican
Let’s get cooking
Ingredients
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Directions
- Combine the mayonnaise and Mexican crema using a 2:1 ratio.
- Add 1 to 3 chipotle peppers in adobo sauce, depending on how much heat and chipotle flavor you want.
- Add 1 to 2 tablespoons fresh lime juice to taste.
- Mix by hand until well combined, or blend in a food processor for a smoother sauce.
- For larger batches, keep the same 2:1 mayonnaise-to-crema ratio and scale the chipotle and lime to taste.
Equipment
Mixing bowl and spoon or whisk
Food processor, optional
Airtight container for storage
View this recipe on the original EFK website ↗