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★★★★★18 Comments

How to Make Homemade Chipotle Mayo {Paleo}

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by Lindsay Cotter Posted: July 12, 2021

Dairy-FreeGluten-FreeGrain-FreeNut-FreeVegetarianWhole30
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Overhead view of chipotle mayo in a bowl - pinterest pin
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This homemade Chipotle Mayo recipe is made with simple ingredients for a Paleo condiment with the ability to spice up all your favorite foods. Make it in a blender, food processor, or mix it by hand for the perfect topping to any meal!

homemade chipotle mayo in bowl with spices on top

Tried, True, and Triple Tested!

In my opinion, mayonnaise is a condiment everyone should have stocked in their fridge at all times. After all, it’s delicious, and the perfect addition to all your favorite sandwiches. However, it’s also a crucial ingredient to many recipes such as Deviled Eggs, Creamy Tomato Gluten Free Pasta, Green Chile Tuna Casserole, and so much more. 

However, while I’m clearly a fan of mayo, I’m not always a fan of store-bought options. In my experience, they can be full of unnecessary sugars, and processed ingredients. What are we supposed to do, not use mayo for the rest of our lives? Of course not! Instead, I’ve got you covered with a homemade Chipotle Mayo recipe that is Paleo and full of wholesome ingredients so you can dip, dunk, stir, or spread mayo in all your favorite recipes.

easy deviled eggs made with chipotle mayo

Whether you add the chipotle flavors or keep it plain, I guarantee this recipe will taste better than any packaged version you’ll find!

Egg Yolks vs. the Whole Egg for Chipotle Mayo

The debate on whether or not to use the whole egg in homemade mayo can be a heated one. So, I let science decide, and tested this recipe both ways! The truth? Both methods work. However, I found that the best mayo resulted from using just the egg yolk as the egg white can cause the mayo to become a bit too runny for my liking. The yolks act as an emulsifier and are key to successfully blending all the ingredients thanks to lecithin.

An egg yolk on white counter for homemade chipotle mayo
Close up image of chipotle mayonnaise in a bowl with a spoon.

Plus, while the egg whites provide the majority of the protein in eggs, the yolks are the main source of nutrients! For example, they contain essential amino acids as well as important vitamins and nutrients such as vitamins A, E, D B12, B3, choline, folic acid, and heart-healthy Omega-3 fatty acids, just to name a few. 

Pro Tip

Nutrition: While full of healthy fats and nutrients, egg yolks still contribute about 44% of the protein found in eggs.

How to Make Chipotle Mayo Two Ways! 

For easy meal prep, I’ve tested this Chipotle Mayo recipe both by using a hand-mixed method as well as using a food processor or blender. The good news? Both methods are super easy and fairly quick to make! Luckily, the instructions stay pretty much the same whichever method you choose. 

Overhead image of a serving platter with ingredients for homemade chipotle mayo.

To start, combine the egg yolk, lemon juice, vinegar, mustard, and salt, and blend or mix them until well combined. This should take about 30 seconds. 

Then, using ¼ to ½ teaspoon at a time, add the oil to the mixture until you’ve added 1-4 cups. 

Pro Tip

Pro-Tip: This process is easiest when the oil is the same temperature as the egg yolk. Also, be sure to whisk the egg yolk mixture the entire time you’re adding oil, and go slow in order to avoid breaking the emulsion! It should take 4-5 minutes. 

Next, add in the remaining oil, and mix or blend until it is well-blended. If mixing by hand, this step will take about 6 minutes. So, keep stirring! 

To finish, add in your seasonings, blend, and give your Chipotle Mayo a taste to make sure you’ve added enough spice. I used adobo sauce from a can of chipotle peppers, but chipotle puree, chipotle powder, or smoked paprika work as well. 

Overhead view homemade chipotle mayo in food processor bowl

Pro Tip

Note: If you want to keep the whole recipe stir-free, you definitely can! Just set your device on a super low setting in order for the ingredients to emulsify properly. 

Additional Flavor Options

Not a chipotle fan? Not a problem! This recipe works just as well for regular mayo. Just leave out the chipotle sauce. Or, add other flavor options such as garlic and onion powder, fresh herbs, Homemade Sriracha Sauce, or even curry powder! 

Serving Suggestions for Chipotle Mayo

In all honesty, this Chipotle Mayo is so tasty, you could eat it with a spoon, but if you want to include it in meals, it’s great with pretty much everything from grilled meats to shredded chicken sandwiches, Vegan Veggie Burgers to pasta, potato salads, and more! 

Chipotle mayo in turquoise bowl with spoon in mayo

Common Questions about Making Homemade Mayo

Can I use a different oil for Chipotle Mayo?

Any neutral oil will work for this Chipotle Mayo recipe. I used naturally refined avocado oil, which means the avocado taste does not overpower the rest of the ingredients. However, extra virgin olive oil, light olive oil, and grapeseed oil work as well. Note: Grapeseed oil is not paleo-friendly.

Where can I find chipotle peppers in adobo sauce?

While peppers in adobo sauce are commonly found in the ethnic section of the grocery store, near the taco sauces, finding sugar-free for a Paleo diet can be tricky. The easiest place to find it sugar-free is here on Amazon – big surprise right? You can also use chipotle puree. If you need to make this tonight, I can’t blame you, chipotle powder will work as well and can be found in the baking aisle of your grocery store. 

Why won’t my homemade Mayo thicken? 

If your mayo won’t thicken it means that your emulsion broke, but don’t panic! There are ways to fix it. To do so, you can add either 1 teaspoon of mustard or an extra egg yolk to a bowl, and use a whisk to slowly beat the Chipotle Mayo into either ingredient. 

How long does homemade Chipotle Mayo last? 

When stored in an airtight container in the fridge, this Chipotle Mayo recipe can be kept fresh for 4-6 days. 

Can I freeze mayonnaise?

I do not recommend freezing this recipe as the thawing process can ruin the emulsion, and you’ll be left with runny mayonnaise. 

Is homemade mayo safe from salmonella?

A common concern I receive regarding homemade Chipotle Mayo is regarding the use of raw eggs. However, according to the USDA, in-shell pasteurized eggs like those found in grocery stores may be used safely without cooking. 

Prep

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Close up image of chipotle mayonnaise in a bowl with a spoon.

How to Make Homemade Chipotle Mayo {Paleo}


★★★★★

5 from 3 reviews

  • Author: Lindsay Cotter
  • Total Time: 12 minutes
  • Yield: ¾ cup 1x
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Description

Want to know how to make homemade chipotle mayo? Well, we have you covered with paleo options to boot! Make it by hand, with a blender, or food processor. This is guaranteed to be a new favorite condiment! 


Ingredients

Units Scale
  • 1 large egg yolk
  • 1 Tablespoon red wine vinegar
  • dash of lemon juice
  • ½ teaspoon ground mustard
  • ¼ teaspoon sea salt or kosher salt
  • ¾ cup avocado oil (see notes for other oils)
  • 1+ Tablespoon adobo sauce from a can of chipotle peppers (see note for sub)
  • splash of lime juice
  • pinch of smoked paprika (optional)
  • pinch of onion powder (optional)

Instructions

  1. Combine egg yolk, vinegar, lemon juice, mustard, and salt in a medium bowl. Whisk until blended/mixed thoroughly, about 30 seconds.
  2. Using ¼ to ½ teaspoon at a time (and whisking constantly), add the oil a few drops at a time to the yolk mixture until you’ve used ¼ cup oil. This will take 4 to 5 minutes.
  3. Next place egg mixture in a small food processor or blender with a feed shoot. You may also continue to whisk by hand.
  4. Slowly add remaining ½ cup oil in a very thin stream, pulsing food processor or whisking constantly, until mayonnaise is thick, about 6 minutes or so by hand. Add in the chipotle sauce and/or paprika or chili powder. Mix in onion powder and splash of lime. Whisk again until combined.
  5. Taste to see if mayo, adjust with more spices or lime as needed.
  6. Cover and refrigerate. This mayo can be made up to 2 days ahead. Keep chilled for up to 4 to 6 days. Garnish with herbs and pepper when serving, if desired.

Notes

Want to make plain homemade mayonnaise? Skip the peppers to make plain paleo mayo.

Adobo Sauce Substitute – You can use ½ teaspoon chipotle powder and a pinch of smoked paprika. Or both! Note: If you are using the adobo sauce from chipotle peppers, start with just a few teaspoons, then add more and adjust to your spice liking.

  • Prep Time: 12
  • Category: condiment
  • Method: mix/blend
  • Cuisine: american

Nutrition

  • Serving Size:
  • Calories: 126
  • Sugar: 0 g
  • Sodium: 16.9 mg
  • Fat: 14 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 0.2 g
  • Fiber: 0.1 g
  • Protein: 0.3 g
  • Cholesterol: 15.4 mg

Keywords: homemade mayo, mayo, paleo, whole 30, condiment, dairy free, low carb

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That’s it, ya’ll! I told you this recipe was easy! Alright, do share. What’s your go-to homemade condiment? Let me know in the comments below! 

Cheers, 

LC

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Categories: Blender, Condiments, Dairy-Free, Gluten-Free, Grain-Free, Nut-Free, Vegetarian, Whole30 Tags: adobo, chipotle, eggs, homemade, how to, mayo, mayonnaise, paleo, sauce, spicy

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Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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  1. Noah Boghosian

    04/25/2020 at 9:03 PM

    Making mayo yourself is super easy and much cheaper than just buying it premade! I used olive oil instead of avocado oil and I honestly that the olive oil taste was pretty good. I didn’t even use a food processer and just did it by hand. It came out thick and creamy. The chipotle peppers gave it a nice bite. Great Recipe!

    Reply
    • Avatar photoLindsay Cotter

      04/28/2020 at 6:56 PM

      Yes, super easy!! Thanks for the feedback, Noah!

      Reply
  2. Raquel Hazlett

    10/02/2019 at 6:07 PM

    Hello! Where did you find paleo canned chipotles? All the ones I see have sugar

    Reply
    • lindsay cotter

      10/02/2019 at 7:20 PM

      Try this one. It has cane sugar but it’s very close to paleo. Or you can use fresh chilies in Homemade adobo sauce. https://www.target.com/p/frontera-174-chipotle-pepper-adobo-sauce-8oz/-/A-52268204

      Reply
  3. [email protected]

    03/12/2019 at 7:41 PM

    I’m digging the chipotle seasoning aspect of this.

    Reply
    • Avatar photoLindsay Cotter

      03/14/2019 at 5:55 PM

      Ahhh thanks friend-it’s pretty delicious!?

      Reply
  4. Sabrina

    03/09/2019 at 1:04 PM

    what a great paleo creation! Good to know about using a neutral oil like avocado, and chipotle flavored even better, thank you

    Reply
    • Avatar photoLindsay Cotter

      03/09/2019 at 10:55 PM

      totally! Let me know if you give this a whirl Sabrina!

      Reply
  5. Toni | Boulder Locavore

    03/07/2019 at 11:03 PM

    This will be a sure hit at my house!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      03/11/2019 at 12:33 PM

      That’s what I like to hear!? Thank you friend❤️

      Reply
  6. Natasha @ Salt & Lavender

    03/02/2019 at 2:18 PM

    This looks awesome, Lindsay! I’m a total condiment fiend… and chipotle mayo is one of my favorites.

    Reply
    • Avatar photoLindsay Cotter

      03/02/2019 at 6:48 PM

      I could eat it by spoonful. LOL, sad but true.

      Reply
  7. Liz S

    03/01/2019 at 5:21 AM

    I use just the yolk! Love the spice kick here in this mayo.

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      03/01/2019 at 11:23 AM

      Oh we are so twins. 🙂

      Reply
  8. Matt Robinson

    02/28/2019 at 6:56 PM

    I swear I wanna eat that by the spoonful!!

    Reply
  9. Mary Ann | The Beach House Kitchen

    02/28/2019 at 6:53 PM

    Gotta try this Lindsay! Bet it’s so much better than store-bought.

    Reply
  10. Liz

    02/28/2019 at 2:47 PM

    I like doctoring up mayo, but making it from scratch is SO much better!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      02/28/2019 at 7:39 PM

      Right? So amazing when it’s homemade!

      Reply

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Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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