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.

Ingredients!

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?

A neutral oil helps when you are wanting to add more flavors or spices. I used a naturally refined avocado oil, which means the avocado taste would not apply here. Extra virgin olive oil works just as well, but will not be as neutral in flavor. Light olive oil and grapeseed are neutral oils that work nicely, but remember, these oils are may not be naturally refined. Also, make sure the oil is at the same temperature as the egg.

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.

Eggland’s Best Organic Cage Free Egg YOLK Facts!

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.