Smoky Mayonnaise

If I could give this recipe 27 stars, I would. It started as a condi­ment to use on our Burger, but I can’t even describe how deli­ciously per­fect it is with some onion rings. Just the ideal bal­ance of fla­vors, that’s all!

From the smoky to the spicy/sweet.……beyond yum!

Start with 4 chipo­tle chilies and adjust from there accord­ing to your taste for heat. Some chilies are larger than others.


Smokey Mayonnaise



Smoky May­on­naise

makes 4 servings–slightly more than one cup total

1 cup mayo

4–5 chipo­tle chiles packed in adobo sauce (I find them in the His­panic sec­tion of my local gro­cery store)

1/8 tea­spoon liq­uid smoke (Wright’s Hick­ory fla­vor­ing is my favorite)

1 table­spoon honey


Blend all ingre­di­ents together in a food proces­sor or blender. Store in the refrig­er­a­tor for 2–3 weeks.


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  1. Hi, great recipe, thanks, I also won­dered about the metal tin tray you have in the pic­ture serv­ing the onion rings and mayo in, canI ask where you pur­chased that from?


    • So glad you liked the Smoky Mayo! I’m think­ing the tray came from either Pier One, or World Mar­ket. A cou­ple of years ago though.

  2. I made the recipe and it was really good but really hot to me maybe I did it wrong but it had a pretty good kick to it. Liked it though

    • Hi, Brit­ney! I would sug­gest start­ing off with less chipo­tle just in case the brand you choose is hot­ter than aver­age. Hope it works bet­ter for you next time!

  3. Had lunch at Applebee’s today and there was smokey mayo on my sand­wich. Was not spicy at all. Could I leave out the chipo­tle pep­pers, and maybe the honey and just use the liq­uid smoke?

    • It would, of course, change the taste a bit but I don’t see why it wouldn’t work to adjust it that way.

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