Chipotle Mayo

Chipotle Mayo

  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1cup

    • About This Recipe

    “Add extra adobo sauce to this if you wish.”

    Ingredients

  • 1/2 cupmayonnaise( or light)
  • 1/2 cupsour cream( or light)
  • 1/4 teaspoondried oregano leaves, to taste
  • 2chilies( from a tin of Chipotle Chiles in Adobo Sauce)

    • Directions

  • Remove 2 chiles from tin of chipotles in adobo sauce and finely chop; letting some adobo sauce cling to chiles is recommended.
  • In a bowl, whisk together chiles with oregano, mayo and sour cream.
  • Cover and refrigerate until chilled, about 1 hour; this lets flavours blend.

    • Reviews

  • “This mayo is terrific on top of a focaccia sandwich with smoked turkey breast!”

  • “My husband and I tried it out this evening and it’s absolutely delicious!”

  • “Great Recipe!This recipe is yummy on everything!dThanks”

  • “Delicious! I used it as a dip with baked sweet potato fries. Next time I think I’ll puree it though, because I think I would have preferred it smooth, with all the flavour of the chilies but without the chunky bits.”

  • “This recipe is AMAZING!!!!! We love it extra spicy!!! Thanks for sharing!!”

  • “Omg…this is GREAT! I had been using this recipe for a while now and thought I had already rated it….opps! Thanks for posting this amazing, flavorful mayo/cream sauce. It is usable on everything…from chicken breasts to deli sandwiches to wraps to dip…etc.! AWESOME :)! 10 stars!PS: I omitted the oregano leaves…but used everything else as is. If I need it more saucey…I add a tiny bit of water and voila!”

  • “Excellent! Made this vegan by using egg-less mayo and non-dairy sour cream and our guests couldn’t taste the difference. Also chopped up a bit of fresh oregano because I had some on hand. Added one more adobo chilie (for a total of 3) and nearly half the can of adobo sauce for both taste and coloring. It was just too white with just the sauce that clung to the peppers. Taste before adding more peppers/sauce though- I love SPICY things. Served with some broiled mini potatoes and on top of chorizo sausages.”

  • “This was Great…I used it to make turkey paninis and wanted something with a kick.I took the suggestion of adding a little garlic powder otherwise made as directed.Will make this often.Thanks for the great recipe!”

  • “This was good.We ate it on chicken patties and used the leftovers to make chicken salad.”

  • “Very good!Great way to use up extra chilies and adds a unique kick to sandwiches, burgers, etc.Will make again.Thanks for sharing.”

  • “This mayo was great!I made a vegan version with Vegenaise and Tofutti Sour Cream and it turned out great.I was a little overzealous with the chilis and adobo sauce and ended up having a REALLY spicy mayo the next day, but next time I’m gonna lay off the heat and just start out with one chili.Great recipe!”

  • “This terrific, kicky little sauce really jazzed up my cheeseburger. I did add about 1/8 tsp. of garlic powder. Next time (which will be this week),I’ll try it on breaded flounder. I’m thinking this would be great on just about anything!”

  • “I absolutely love this!I was looking for something to use up a can of chipotles and this was it!Thanks!”

  • “I used this for crab cakes and fish tacos.It was perfect for both!”

  • “Excellent dipping sauce for crab cakes!I used fresh – finely chopped lemon balm instead of the dried oregano, it was a hit!!!”

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