Homemade Whataburger Creamy Pepper Sauce: Better Than The Original
A copycat creamy, peppery sauce inspired by Whataburger — smoky chipotle and cracked black pepper in a mayonnaise base.
Servings: 16 servings
Ingredients
Ingredients
- 1 cupkraft MayonnaiseYou can use Duke's or Hellman's
- 1 tablespoondry mustard powder
- 1 1/3 tablespoonswhite vinegar
- 1 tablespoonlemon juice
- 2 tablespoonschipotle peppers in adobo sauce
- 1 1/2 tablespoonsfreshly cracked black pepper
- 1/2 teaspoonground white pepper
- 1 teaspoonsalt
- 1 tablespoononion powder
- 1 tablespoongarlic powder
- 1 teaspoondry parsley
- 1/4 teaspoonAccent MSGOptional
Instructions
Instructions
- Gather a small mixing bowl, a spoon or whisk, a fork or small knife for mashing/chopping, and an airtight container for storage.
- Add the mayonnaise, dry mustard powder, white vinegar, and lemon juice to the bowl.
- Finely chop or mash the chipotle peppers in adobo sauce (including some of the adobo) with a fork or knife, then add them to the bowl.
- Add the freshly cracked black pepper, ground white pepper, salt, onion powder, garlic powder, dry parsley, and the Accent (MSG) if using.
- Stir or whisk everything vigorously until the mixture is smooth and uniform in color and texture, making sure the chipotle pieces are well distributed.
- Transfer the sauce to an airtight container, refrigerate, and let it sit at least 1 hour before serving for best flavor.
Equipment
- Small Mixing Bowl
- spoon or whisk
- fork or small knife
- Airtight container
Notes
Notes
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.
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.