Less than one minute to make this Homemade Spicy Chipotle Mayo. It’s paleo & Whole30 approved and is great for meats, veggies, seafood, and as a straight dipping sauce!
True life: mayonnaise is hard to photograph. No one ever looks at mayo and is like ohhh that looks so good. Granted a good flavored mayo can bring a meal to a new level, but no one ever craves it. This mayo kind of reminds me of the spicy mayo you get on sushi or the sauce on fish tacos (stay tuned for that recipe next week!). My friend and I tried to recreate a homemade spicy chipotle mayo one summer when we lived at the beach and ate fish tacos a lot. We really didn’t cook at all back then and it wasn’t nearly as good as we hoped. But I say we deserved an A for effort.
We don’t always have mayo on hand in the house, but when I make this, it usually goes pretty fast. It is super easy to make and filled with good for you fats. And you can put it on almost anything – tuna, meat, veggies, wraps, as a dip…the possibilities are endless.
Homemade Spicy Chipotle Mayo
This homemade spicy chipotle mayo is literally so easy to make and you only need a handful of ingredients and you probably already have most of them at home:
- avocado oil
- 1 egg
- dijon mustard
- chipotle paste
- lemon juice
- apple cider vinegar
- cayenne pepper
The key for a classic mayo taste is using avocado oil, which has a very light and neutral flavor. I linked one on Amazon, but they sell a huge bottle of it at Costco for only $10. The little bottles are usually that price at the grocery store. You could substitute with light oil olive, but not extra virgin as the flavor would be too strong.
I would also suggest using pasture raised eggs (I love Vital Farms). This means that the chickens are free to roam around the pastures, eat the grass and bugs (which is what they are supposed to be eating), and nothing is treated with herbicides or pesticides (organic). If you buy eggs this way it is completely fine to eat the yolk raw, which is what this recipe calls for.
Other than that, the rest are just basic pantry staples. I found the chipotle paste at my local Central Market, but if you can’t find it anywhere/don’t want to order from Amazon, you can sub with ground chipotle powder.
You do need an immersion blender for this recipe, but you can find them pretty reasonably and will definitely get a lot of use of it. I use mine to blend soups, make dressings or dips, and make this mayo. Just add all ingredients to the bottom of a wide jar and turn it on. It will make an emulsion and egg will start to blend with the oil and it will thicken. After about 30-45 seconds, slowly raise the immersion blender so you get all the oil and you have homemade spicy chipotle mayo!
This stuff is great for just about anything – on meats, seafood, veggies, as a dip, spread on sandwiches/burgers….the list can go on and on. Prefect for meal prep and will be a staple for your Whole30! It will last in the fridge for as long as your eggs last – so whatever expiration date was on your eggs, go off that. It rarely lasts longer than a week in our house though!
If you need more sauces, make sure to check out 6 Whole30 sauces!
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One Minute Homemade Spicy Chipotle Mayo
- Place all ingredients in order listed in a narrow jar, but wide enough to fit your immersion blender.
- Place immersion blender in the bottom of the jar and turn on high. You will see the magic start and the oil will begin to thicken and turn off-white.
- Slowly bring the immersion blender after about 30-45 seconds to finish the rest of oil. This should take no longer than 1 minute.
- Store in a glass jar in the fridge (the jar that you blend it in would work great with the lid). Mayo will keep until the expiration date on the eggs. Enjoy on your food of choice!
The base of the mayonnaise recipe was taken from the cookbook The Paleo Kitchen and was updated to make it my own.
This recipe was previously posted and was updated this year with new photography!
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