How To Make Chipotle Mayo
Learn how to make chipotle mayo so you can add a smoky, spicy kick to all your favorite recipes. Use this creamy homemade sauce for fries, burgers, veggies, and more.
Servings: 4
Equipment
Ingredients
- 2 large egg yolks at room temperature
- 1 tablespoon lemon juice freshly squeezed
- Kosher salt
- 1 teaspoon white distilled vinegar
- 1 cup avocado oil
- 1 tablespoon chipotle in adobo
- Pinch smoked paprika
Instructions
- In a mason jar or narrow deep cup, add in your egg yolk, lemon juice, salt, vinegar, and avocado oil.
- Take an immersion blender and put the blade on the bottom of the cup. Start on low speed and keep the blade towards the bottom of the jar. Allow it to get emulsified and once you see the oils mixing with the yolk, pulse and pull up, slowly.
- Your mayo should form this way. If it’s too watery, make sure you keep blending.
- Add in your chipotle in adobo (about 1 chipotle and a little bit of adobo sauce) and paprika, and continue pulsing until combined. Cover tightly and transfer to the fridge until ready to serve. Save in the fridge for up to a week.
Nutrition
Calories: 514kcal | Carbohydrates: 1g | Protein: 1g | Fat: 57g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 40g | Cholesterol: 97mg | Sodium: 4mg | Potassium: 14mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.3mg