Low FODMAP Mayo

mason jar full of chipotle mayo with a small wooden spoon alongside it.

5 from 1 vote

Smoky, creamy, and just the right amount of zippy, this chipotle mayo is the perfect sauce for sandwiches, tacos, fries, and more.

Prep Time: 5

Total Time: 5

Servings: Servings

Author: Venessa Mandelkow

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Ingredients

1 cup mayonnaise (Note 1)
4 teaspoons fresh lime juice
1 teaspoon ground chipotle chili powder
½ teaspoon smoked paprika (Note 2)
½ teaspoon sea salt

Instructions

In a medium bowl, add the mayo, lime juice, chipotle powder, smoked paprika and salt. Stir until combined.
Put the chipotle mayo in an airtight container and store in the refrigerator for at least 30 minutes. This will give the chipotle mayo a chance to meld.

Notes

Note 1: Use a high quality mayo that is low FODMAP. Do not swap it for Miracle Whip. It’s too sweet and includes high fructose corn syrup, which isn’t low FODMAP. For a vegan chipotle mayo, use a vegan mayo like the option from Primal Kitchen.

Note 2: If you cannot find smoked paprika, use regular paprika and a ¼ teaspoon of liquid smoke. A little goes a long way.

How To Use: Chipotle Chicken Sandwiches, as a dip for french fries, burgers, or salads.

Store: Keep chipotle mayo in an airtight container in the refrigerator for up to one week. Give it a good stir before using.

Nutrition Information

Serving: 2 TablespoonsCalories: 107kcalCarbohydrates: 1gProtein: 0gFat: 12gSugar: 0g

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