Start with 1 tablespoon of ground chipotle and 1 tablespoon of Tabasco chipotle sauce, then adjust gradually to prevent the heat from overpowering the hickory smoke notes that make this sauce special.

Whisk the mayonnaise in first, then slowly add the liquid ingredients while stirring constantly to create a smooth, stable emulsion that won't separate.

Lightly toast the ground chipotle chili pepper in a dry pan for 30 seconds before mixing to intensify its smoky flavor and reduce any raw spice edge.

Make the sauce 24 hours ahead and refrigerate so the Worcestershire, smoke, and spice flavors fully marry together for a more complex, restaurant-quality taste.

If the sauce is too thin, add mayo one tablespoon at a time; if too thick, thin with a few drops of water or extra Tabasco to achieve the perfect dipping consistency.