Start with one chipotle pepper in adobo sauce and taste before adding more—the smokiness intensifies as it sits, so you can always increase heat but can't reduce it.

Use mayo that's been at room temperature for 10 minutes before mixing to ensure all ingredients emulsify smoothly and create a perfectly creamy texture.

Always use freshly squeezed lime juice rather than bottled—it brightens the smoky flavors and prevents the mayo from tasting flat or metallic.

Prepare your chipotle mayo 2-3 hours ahead and refrigerate it; the flavors meld and deepen significantly, creating a more complex and refined condiment.

If the mayo becomes too thick after mixing in adobo sauce, thin it with a few drops of lime juice or water rather than additional mayo to maintain flavor intensity.