This chipotle-style mayonnaise is perfect for southwestern fish tacos, sweet potato fries, or as a zippy sauce for green beans or asparagus. You are welcome to make your own mayo from scratch as a base, but I haven’t always liked the results. It depends on the quality of the eggs I have on hand at the time. When I don’t have access to farm fresh eggs, I stock up on this mayo for use in my sauces at home: Sir Kensington’s Mayonnaise. For the chipotle sauce, mix the following in a small bowl:
1/2 cup mayonnaise
1 T lime juice
1/2 t chipotle chili powder or southwest seasoning
1 t oregano
1/4 t honey
After combining all ingredients well, store in the refrigerator until ready to use. The mayo lasts 3-4 days.
