If there has ever been a condiment that’s on repeat in our house, it would have to be this quick and easy, homemade Chipotle Mayo recipe. It comes together in 10 seconds, and has just the right amount of heat and flavor. As a result, I’ve yet to have it on anything that didn’t pair well.
This is, (dare I say it??), the best chipotle mayo recipe ever.
My favorite way to eat this is on fried green plantains, or tostones, with pork carnitas, marinaded shallots (I like No Crumbs Left recipe and substitute shallots), and a big dollop of this mayo. Actually, I’ll be right back, this needs to be what’s for dinner tonight!
What is chipotle mayo made of?
- avocado oil – Sure, you can use other types of oil, but the taste will definitely be different. For instance, I prefer using avocado oil because to me, the taste of the oil itself is super mild, compared to olive oil, for example. As a result, the chipotle mayo is flavored more by the spices than the actual oil.
- mustard – This can be regular yellow mustard, spicy brown mustard, or even mustard powder
- apple cider vinegar – Sometimes I swap this for lemon juice or lime juice.
- chipotle powder – Depending on which brand you buy, this could be spicy or mild.
- Cajun seasoning
- garlic powder
- sea salt
- Optional: cayenne powder – Sometimes I really like the heat, so I add just a touch of cayenne to perk things up a bit.
Is chipotle aioli the same as chipotle mayo?
Kinda, but not really. Technically, aioli is made from garlic and olive oil and mayo is made from eggs and oil. Although the ingredients are not the same, the finished product is super easy to interchange and will most definitely make any dish a flavor bomb!
Yeah, but is it safe to eat raw eggs?
Here’s the deal, you have to do what’s right for you. I do typically use a store-bought egg that has been pasteurized, which means it’s been heated to a temperature that will kill most harmful bacteria. But plenty of people have used farm fresh eggs for literally centuries and have been ok. Like I said, do what feels best for you, but know that all store bought mayo is also made with pasteurized raw eggs, so if you’re comfortable eating Dukes, you should be comfortable eating your own homemade version.
Tools you’ll need:
- wide mouth mason or ball jar with tight fitting lid
- immersion blender
How to make chipotle mayo:
Are you ready for this?? Place all the ingredients in a wide mouth jar and blend for 10 seconds using an immersion blender. That’s it! Seriously, it’s so easy!
How long does mayo last?
– Although I’ve never had any mayo left over after a couple days, this will keep for at least a week. I always check the expiration date on the eggs to see how fresh they are and use that as a guideline.
How do I store chipotle mayo?
– This will keep great in the same mason jar you made it in, covered tightly in the fridge.
Can I use olive oil to make this mayo?
– You definitely can! The taste will be a little different since the oil itself has a different flavor than the avocado oil, but the consistency should be the same.
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram
@leedsstreetcollective with your delicious creation.
Thanks so much for checking out the Collective!
10 Second Chipotle Mayo
- 2/3 cup avocado oil
- 1 egg
- 1/2 teaspoon mustard
- 1 teaspoon apple cider vinegar (or lemon juice)
- 1 teaspoon chipotle powder
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon garlic powder
- 1 teaspoon sea salt
- Place all ingredients in a wide mouth mason or ball jar.
- Gently lower an immersion blender into liquid.
- Blend for 10 seconds or until mixture emulsifies.
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