We’re answering all your questions about homemade mayo! How to make Chipotle mayo or plain mayonnaise with Paleo ingredients. Few ingredients and easy to make by hand or with a blender. So grab an egg, oil, vinegar, mustard, SPICES, and let us begin.
This Chipotle Mayo recipe is sponsored by the good people at Eggland’s Best! Thank you for supporting the brands that help keep the gluten free meal prep and meal plan recipes cranking out of the Cotter Crunch kitchen.
It’s tried. It’s tested. It’s husband, neighbor, friend, and Cotter Crunch Team member (thank you Laurie) approved. It’s Chipotle Mayo. But this is not just any homemade mayo recipe.
It’s a HOW TO MAKE CHIPOTLE MAYO (or any homemade mayo for that matter) with paleo ingredients.
It’s how NOT to fail at the emulsion process (been there, done that), and it’s how to save money by making your own homemade mayo. Yep, we’re getting back to basics in a budget friendly way!
You ready for this? Let’s begin with a little Q&A
How to make mayonnaise paleo friendly and budget friendly!
Simple, use what you have on hand.
- Avocado Oil (naturally refined) or Olive oil
- Egg yolk
- Lemon and/or lime juice
- Red Wine Vinegar
- Chipotle spices and/or chipotle adobo sauce
- kosher Salt/Pepper
- Ground Mustard
Does it matter what oil you use for making mayonnaise?
How to make chipotle mayo with egg yolk
Okay so here’s the thing. I made this chipotle mayo 3 times, 3 different ways. And you know what I found out? The key to making the perfect thick and creamy homemade mayo was the EGG. Yes, the EGG plus oil.
Egg yolk versus whole egg? Both work, but if you have perfectly golden egg yolks, like I do from Eggland’s best, then I say use EGG yolk! It emulsifies better. Why? Because the egg white can get runny if there is too much water.
The egg yolk contains amino acids and lecithin. Egg yolks act as an emulsifier, which is key for making the BEST mayo. In my opinion. Note: Emulsifiers bind the ingredients together and prevent the oil and water from separating. Suspension of one liquid in another, as in the mixture of oil and water.
Eggcellent news here ya’ll. Eggland’s Best superior nutrition is in the egg yolk!
- While the egg whites contain a majority of the egg’s protein, it’s the yolk that contains VITAL nutrition: Vitamin A, D, and E, Omega-3 fatty acids, Vitamin B12, Vitamin B3, choline, and folic acid to name few! Plus did you know that the egg yolk contains 44% of the protein in an egg. So yes, we love egg whites but the EB YOLK does wonders.EB YOLK does wonders. In cooking too!
Now, let’s take a look at how to make the yolk shine (with ease) in this homemade mayo recipe.
How to make mayonnaise in a blender/food processor, by hand, or both!
I found that whisking the egg and dripping oil first by hand helped not break the emulsion. That’s the sweet middle ground of making the perfecto mayo. Again, in my humble opinion. Plus when you make the first part by hand (egg yolk plus oil), you get a pretty gnarly arm workout. Haha, just sayin.
After about 4 minutes of whisking the emulsion (egg, oil, mustard, vinegar) by hand, I transferred the egg/oil mix to food processor and added the remaining oil, spices, etc. T’was perfecto! And my arms could rest.
Don’t you worry guys, you can TOTALLY make it all in the blender/food processor. You just might need the right setting and tube feed for the oil.
Are you in homemade chipotle Mayo overload? That’s a good thing because now you know EXACTLY how to perfect that spicy creamy goodness. And while you’re at it, utilize those egg yolks.
How to make Chipotle mayo or plain mayonnaise with Paleo ingredients. Few ingredients and easy instructions
- 1 egg yolk (Eggland’s Best cage free eggs)
- 1 tbsp red wine vinegar
- dash of lemon juice
- 1/2 tsp ground mustard
- 1/4 tsp sea salt or kosher salt
- 3/4 cup avocado oil (see notes for other oils)
- splash of lime juice
- pinch of onion powder (optional)
- 1 tbsp + adobo sauce from a can of chipotle peppers to stir in after blended. Or you can use 1/2 tsp chipotle powder and pinch of smoked paprika . Or both! Note: If you are using the adobo sauce from chipotle peppers, start with just a few tsps, then add more and adjust to your spice liking.
- Combine egg yolk, lemon juice, vinegar, 1/2 tsp mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended/mixed thoroughly, about 30 seconds.
- Using 1/4 to 1/2 teaspoon at a time (and whisking constantly), add the oil a few drops at a time to the yolk mixture until you’ve used 1/4 cup oil. This will take 4 to 5 minutes.
- Next place egg mixture in small food processor or blender with feed shoot. You may also continue to whisk by hand.
- Slowly add remaining 1/2 cup oil in very thin stream, pulsing food processor or whisking constantly, until mayonnaise is thick, about 6 minutes or so by hand. Add in 1 tbsp chipotle sauce and/or 1/2 tsp paprika or chili powder. Mix in onion powder and splash of lime. Whisk again until combined.
- Taste to see if mayo needs more spices or lemon/lime.
- Cover and refrigerate. This mayo can be made up to 2 days ahead. Keep chilled for up to 4 to 6 days. Feel free to garnish with herbs and pepper when serving or using.
- Don’t want to add spice? NO PROB, just skip the peppers to make plain paleo mayo.
- Category: condiment
- Method: mix/blend
- Cuisine: american
Keywords: homemade mayo, mayo, paleo, whole 30, condiment, dairy free, low carb
Tell me if you’ve ever made homemade mayo! If so, what’s your preference? To use the whole egg or just egg yolk? Everyone has their unique recipe tips and tricks. Do share!
Stay tuned next month because we’ll be making another EGGCELLENT dish with this mayo.