1cupkraft MayonnaiseYou can use Duke's or Hellman's
1tablespoondry mustard powder
1 1/3tablespoonswhite vinegar
1tablespoonlemon juice
2tablespoonschipotle peppers in adobo sauce
1 1/2tablespoonsfreshly cracked black pepper
1/2teaspoonground white pepper
1teaspoonsalt
1tablespoononion powder
1tablespoongarlic powder
1teaspoondry parsley
1/4teaspoonAccent (MSG)Optional
Instructions
Combine all in a small bowl. Mash the chipotle peppers as you stir them. Stir until you have a uniform mixture.
Place in an air tight container, and wait 1 hour before serving for best flavor
Recipe Tips
The quality of your mayonnaise makes a significant difference in this recipe. I recommend using a high-quality, full-fat mayo like Hellmann's or Duke's for the richest result. When it comes to the chipotles in adobo, brands do vary in heat level and smokiness. La Costeña tends to be moderately spicy, while San Marcos often runs hotter. Start with less than you think you need, especially if you're heat-sensitive. You can always add more, but you can't take it away once it's mixed in. For the ultimate burger experience, try spreading this sauce on both the top and bottom buns before adding your other toppings.