Chipotle Aioli is a spicy version of the classic French garlic aioli recipe. It’s basically a homemade mayonnaise with a lot of extra flavor. Easy to make, you’ll find SO many ways to use this homemade sandwich spread!
For this recipe you’ll need: eggs, light oil (I prefer peanut but vegetable oil is fine), canned chipotle in adobo, lime, honey, garlic, salt, cuminJump to Recipe
I love mayonnaise – especially homemade. It’s so easy to make, too. AND, while it’s delicious as is adding a few extra ingredients bumps it up to aioli and adds some prestige along with the extra flavor.
I love French food but I have to admit that my Texas tastebuds long for the smoky bite of chipotle far more than they crave the sophisticated lemony-garlicness of true aioli. This chipotle aioli recipe brings it all together with sparklers and a John Phillip Souza march.
It’s great on hamburgers and all kinds of sandwiches. I’ll have some more tips and suggestions later on.
I’ve seen a ton of chipotle aioli recipes that call for mixing mashed chipotle into prepared mayonnaise. You can do that for sure but you’ll miss out on some flavor. There’s something about the way that the chipotle becomes part of this aioli as comes together that gives it a deeper flavor, I think. It’s more blended.
Once you’ve made the aioli you’ll want to let it stand in the refrigerator a few hours or overnight. The flavors blend and mellow out and are way better than at the beginning.
Tips for Using Homemade Chipotle Aioli
- Burgers (of course)
- Roast beef sandwiches
- Fried chicken sandwiches
- Dip your fries into it
- Chip dip
- Add to potato or macaroni salad
- Use instead of mayonnaise in deviled eggs
- Dip for fried zucchini, onion rings, etc.
- Vegetable dip
- Shrimp dip
- Fish tacos
- Basically anywhere you’d use mayonnaise
You May Need
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An immersion blender is an invaluable tool — especially one that has a whisk attachment. This is how I make mayonnaise and aioli and it makes it SO easy! And, if you can’t find chipotle in adobo in your local store Amazon has it.
Chipotle Aioli Recipe
Once you make this you’ll want it to be in your fridge all the time! So good! It will last about 2 weeks tightly covered so don’t make more than a cup at a time.
Chipotle AioliPrint Add to Collection Go to Collections
- 2 egg yolks
- 1 tablespoon lime juice
- 1/2 teaspoon honey
- 2 cloves garlic, mashed to a paste
- 1/2 teaspoon salt
- 1/8 teaspoon cumin
- 3 tablespoons mashed chipotle in adobo
- 3/4 cup peanut oil or vegetable oil
- Pulse the egg yolks, lime juice, and honey in a small food processor until well blended.
- Add garlic, salt, cumin, and chipotle -- pulse to combine.
- With the processor on low slowly pour in the oil, almost drop by drop.
- Process until thick - about 1 minute.
- Store in the refrigerator until ready to use.