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.

How to Make Homemade Chipotle Mayo {Paleo}

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
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)

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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, 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 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.

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