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!
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.
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.
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.
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.
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: 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.
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!
Common Questions about Making Homemade 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.
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.
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.
When stored in an airtight container in the fridge, this Chipotle Mayo recipe can be kept fresh for 4-6 days.
I do not recommend freezing this recipe as the thawing process can ruin the emulsion, and you’ll be left with runny mayonnaise.
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.
More of Our Favorite
Easy Homemade Condiments
How to Make Homemade Chipotle Mayo {Paleo}
- Prep Time: 12
- Total Time: 12 minutes
- Yield: 3/4 cup 1x
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
- 1 large egg yolk
- 1 Tablespoon red wine vinegar
- dash of lemon juice
- 1/2 teaspoon ground mustard
- 1/4 teaspoon sea salt or kosher salt
- 3/4 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
- Combine egg yolk, vinegar, lemon juice, mustard, and salt in a 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 a small food processor or blender with a feed shoot. You may also continue to whisk by hand.
- Slowly add remaining 1/2 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.
- Taste to see if mayo needs more spices or lime.
- 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 1/2 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.
- 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
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
