From Bobby Flay's kitchen · Mesa Grill, New York
blend · egg emulsion
NATIONAL AWARD WINNERChipotle Mayonnaise
From an award-winning kitchen
Ratio
MAYO 240LIME JUICE 15
Ingredients
- MAYO240 ml
- CHIPOTLE30 g
- LIME JUICE15 ml
- GARLIC5 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Southwestern American grill chef; James Beard Rising Star and National TV Cooking Award. Mesa Grill (New York, closed) and Bobby's Burger Palace among branded kitchens; Food Network host.
Originally published as Chipotle Mayonnaise.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Bobby Flay grill sauces (published as “Chipotle Mayonnaise”). Full citation lives in Provenance.