This Homemade Chipotle Mayo is made with simple ingredients for a 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.
Egg Yolks vs. Whole Egg for Mayo
I let science decide and tested this recipe both ways! 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!
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.
- 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
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}
- Total Time: 0 hours
- Yield: ¾ cup 1x
- Diet: Gluten Free
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
- ½ teaspoon ground mustard
- ¼ teaspoon sea salt or kosher salt
- ¾ cup avocado oil or light olive oil
- 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 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.
- 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 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.
- Taste to see if mayo, adjust with more spices or lime as needed.
- 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
- Cook Time: n/a
- Category: condiment
- Method: mix/blend
- Cuisine: american
Nutrition
- Serving Size: about 2 tablespoons
- 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
I substituted with coconut oil and it turned out super runny and did not taste good at all! Do you have a suggestion on what I did wrong?
Recipe sounds good, just trying to figure out what I did wrong!
Hi Meghan! Sorry to hear about the runny mayo. The runny texture most likely came from two things: first, the oil needs to be added very slowly while blending so it can properly emulsify. If it goes in too quickly, the mayo won’t thicken. Second, coconut oil isn’t the best fit here unless it’s refined and neutral in flavor. Unrefined coconut oil tends to separate and also gives a strong taste that doesn’t work well for mayo. I recommend using avocado oil or light olive oil for the best creamy result.
Let me know if this helps!
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!
Yes, super easy!! Thanks for the feedback, Noah!
Hello! Where did you find paleo canned chipotles? All the ones I see have sugar
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
I’m digging the chipotle seasoning aspect of this.
Ahhh thanks friend-it’s pretty delicious!?
what a great paleo creation! Good to know about using a neutral oil like avocado, and chipotle flavored even better, thank you
totally! Let me know if you give this a whirl Sabrina!
This will be a sure hit at my house!
That’s what I like to hear!? Thank you friend❤️
This looks awesome, Lindsay! I’m a total condiment fiend… and chipotle mayo is one of my favorites.
I could eat it by spoonful. LOL, sad but true.
I use just the yolk! Love the spice kick here in this mayo.
Oh we are so twins. 🙂
I swear I wanna eat that by the spoonful!!
Gotta try this Lindsay! Bet it’s so much better than store-bought.
I like doctoring up mayo, but making it from scratch is SO much better!
Right? So amazing when it’s homemade!