In a medium mixing bowl, add 1 cup of mayonnaise and 2 tablespoons of yellow mustard. Chop 1 to 2 chipotle peppers from adobo sauce and fold them into the mixture.

Squeeze in the juice of half a lemon, then pour in 1 tablespoon of vinegar. Add 1 teaspoon of onion powder and 1 teaspoon of paprika. Mix gently.

Combine with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir thoroughly until all ingredients harmoniously blend.

Whisk the mixture until it becomes smooth and creamy. If too thick, add a dash more lemon juice.

Cover the bowl with plastic wrap or transfer to an airtight container. Chill in the refrigerator for at least 10 minutes.

Store leftovers in the fridge in a sealed jar for up to one week.