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Ingredients
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Mayonnaise Base
Chipotle Flavoring
Finish & Adjustments
Method
Prepare Chipotle Purée
Remove 2 chipotle peppers from the can and place them on a cutting board. Finely chop the peppers, scraping in about 1 tablespoon of adobo sauce into the bowl. Alternatively, place peppers and adobo sauce in a small blender or food processor and pulse into a smooth purée.
Stir in 1 teaspoon smoked paprika and 1 teaspoon honey or agave (if using). Taste and set aside. This purée should be smooth and spoonable; if too thick, add up to 1 teaspoon water to loosen.
Make the Mayonnaise Base (Whisk or Blender Method)
Room-temperature eggs
Bring 2 egg yolks to room temperature for 10–15 minutes. This helps emulsify more reliably.
In a medium bowl or the container of an immersion blender, whisk together the 2 egg yolks, 1 tablespoon lemon juice and 1 teaspoon Dijon mustard until combined and slightly frothy.
If whisking by hand: very slowly begin to drizzle in neutral oil (drop by drop for the first 1–2 minutes) while continuously whisking in a steady motion until the mixture starts to thicken and emulsify. Once it begins to thicken, you can add the oil in a slow, thin stream until incorporated. Stir in the 2 tablespoons olive oil toward the end for flavor and creaminess. If using a blender or food processor: with the motor running, add the neutral oil in a very slow, steady stream through the feed tube until thickened and mayonnaise consistency is reached. Add the extra-virgin olive oil near the end and blend to incorporate.
Season the mayo with 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning. If the mayo is too thick, whisk in up to 1 tablespoon water to reach desired consistency.
Combine and Adjust
Fold the prepared chipotle purée into the mayonnaise base. Start with about half of the purée, mix thoroughly, then add more to reach your preferred heat and smokiness. Stir until completely uniform.
Taste and adjust: add up to 1/2 tablespoon additional lemon juice if you want more brightness, or another 1/2 teaspoon honey if you prefer slightly sweeter balance. If the sauce is too thick, thin with 1 teaspoon increments of water until it spreads easily.
Transfer the chipotle mayonnaise to a clean jar or airtight container. Refrigerate for at least 30 minutes to allow flavors to meld before using.
Storage and Use
Keep refrigerated and use within 5–7 days. Bring to near-room temperature or stir well after refrigeration before serving. Use as a spread for sandwiches, a dip for fries or vegetables, or a sauce for grilled proteins.