An easy homemade chipotle mayo recipe that’s thick, creamy, smoky, and a little spicy, super easy to make, and only takes about 1 minute of your time?! Yes, please! Plus it’s made with pantry staples you likely already have on hand!
Over a decade ago, I started to become more aware of what I was consuming and looking at ingredients in foods. Mayo was one of the first recipes I learned how to make from scratch.
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You see, back then, high-quality store-bought condiments weren’t as popular as they are now and were usually filled with preservatives, processed oils, and added sugar. Plus the taste is 100% better than store-bought!
This chipotle mayonnaise is filled with good-for-you fats, has a little kick, and is perfect for so many things. You do need an immersion blender for this recipe, but you can find them reasonably priced and they can be used for so many things!
Why we love this easy chipotle mayo recipe
- ready in 60 seconds – no slow streaming of the oil or waiting for the egg to get to room temperature. Simply blend everything in a jar!
- thick and creamy
- made from wholesome ingredients
- super versatile! – use it on burgers, sandwiches, tacos, as a dip, and more!
Ingredients
- egg
- avocado oil – the best neutral-tasting oil
- dijon mustard
- chipotle paste – the key ingredient to give it that smoky taste. I get mine on Amazon.
- lemon juice
- apple cider vinegar
- cayenne pepper
- salt
How to make chipotle mayo
- Add all your ingredients to a medium wide-mouth jar. Add egg, oil, dijon, chipotle paste, lemon juice, apple cider vinegar, and salt in the order listed. I like to use a jar that I will be storing the mayo in.
- Blend. Place an immersion blender over top of the egg yolk at the bottom of the jar. Turn on the blender. After about 5-10 seconds, you will see the mixture start to make an emulsion and thicken. Continue blending and after about 30-45 seconds, slowly raise the immersion blender so all the oil is incorporated.
- Store in a tightly sealed jar in the fridge.
What to use homemade mayo in
Here are some of my favorite ways to use spicy mayo:
- with meat or seafood
- in tacos or fish taco bowls
- in chicken salad, tuna salad, or egg salad
- as the base for coleslaw
- on sandwiches or burgers
- as a dip for roasted veggies, french fries, or sweet potato fries
Tips for the best homemade mayo
While homemade mayo is super easy to make, there are a few tips to keep in mind while making it to achieve the best results. Here are some of my tips:
- neutral tasting oil – use want to use oil with a light and very mild flavor. I love using avocado oil, but you could also use light olive oil. I do not recommend extra virgin olive oil as it is too strong and will completely change the taste of your mayo.
- pasture-raised eggs – ensuring high-quality eggs to make the best-tasting mayo, but also making sure it is safe to eat. I recommend pasture-raised eggs, which eat their natural diet and have a nutrient-dense yolk. My favorite brand is Vital Farms or buying from your local farm.
- use the right size jar – you want to use a large enough jar that the immersion blender fits in, but small enough that the oil sits on top of the egg. This ensures that the oil and egg yolk mix, making an emulsion. I love these .5 liter jars.
- immersion blender – using an immersion blender is the EASIEST way to make homemade mayo in my opinion. No slowly streaming in the oil, using a whisk, or anything like that. Just place everything into a jar and blend away.
If you don’t have an immersion blender
If you don’t have an immersion blender, I highly recommend getting one! Not only can you make homemade mayo, but it’s great for sauces, blending creamy soups, salad dressings, and more!
Don’t worry though, you can still make chipotle mayo at home if you don’t have one, it just takes more time and a lot of patience.
To make homemade mayo without an immersion blender, add all the ingredients except the oil to a food processor or blender and blend to combine. With the motor still running, SLOWLY pour in oil. It should be a small steady stream and should take 1-2 minutes. By pouring the oil slowly, it will allow for the emulsion to happen.
How long does chipotle mayo last in the fridge?
Homemade mayo will last in the fridge for as long as the egg you used will last. Use the expiration date on your egg carton to determine when to use your mayo. Make sure to store it in a tightly sealed glass jar for optimal freshness.
Substitutions and additions
- avocado oil – light olive oil will work instead of avocado. You want a light and neutral-tasting oil.
- whole egg – you need to use egg yolk as that is what creates an emulsion with the oil.
- chipotle paste – chipotle powder will work instead. You can also use a whole chipotle pepper in adobo sauce. If going this route, leave it out and make your mayo. Then add it and blend with your immersion blender until broken down and smooth.
- lemon juice – lime juice will work instead of lemon, but the flavor will change slightly.
- apple cider vinegar – white vinegar will work instead or you can just use all lemon juice.
Here are some additions to change up the flavor:
- spices – stir in some garlic powder, smoked paprika, or chili powder for a little more spice.
- lime juice – add some fresh lime juice for a little freshness and to make a chipole lime mayo. This will thin out the same some.
More healthy sauce recipes
- homemade mayo
- best burger sauce
- red enchilada sauce
- caesar dressing with greek yogurt
- creamy avocado sauce
- peanut sauce
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Chipotle Mayo
equipment
ingredients
- 1 large egg
- 3/4 cup avocado oil
- 1 teaspoon dijon mustard
- 1-2 teaspoons chipotle paste (depending on taste)
- 1 teaspoon lemon juice
- 1/2 teaspoon apple cider vinegar
- 1/8 – 1/4 teaspoon cayenne pepper (depending on taste)
- salt, to taste
instructions
- Add all your ingredients to a medium wide-mouth jar. Add egg, oil, dijon, chipotle paste, lemon juice, apple cider vinegar, and salt in the order listed. I like to use a jar that I will be storing the mayo in.
- Blend. Place an immersion blender over top of the egg yolk at the bottom of the jar. Turn on the blender. After about 5-10 seconds, you will see the mixture start to make an emulsion and thicken. Continue blending and after about 30-45 seconds, slowly raise the immersion blender so all the oil is incorporated.
- Store in a tightly sealed jar in the fridge. As it sits in the fridge, it will thicken up. Mayo will keep until the expiration date on the eggs.
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I cannot believe how easy this recipe was! I’ve tried so many Mayo recipes without much success, but not only was this easy it’s also delicious!! I didn’t have avocado oil so I used sunflower oil. It worked perfect!!!! Thank you so much
So happy to hear it went well and you enjoyed it! It’s such an easy staple to have on hand. Thanks, Marianne!
I used this recipe just to make a plain Mayo. Turned out so good. Almost gave up on making my own Mayo. Glad I found this one.
Happy to hear that Kassie and glad it worked so well!
Sounds tasty
It’s a great dip or spread for just about anything!
I am looking for a chipotle sauce for dipping and not mayo. Would this recipe work as a sauce without the egg?
Hi Sam! I wouldn’t suggest not adding the egg and just mixing with the oil – you would have just a chipotle flavored oil. I will say, this is kind of like a aioli and great for dipping, but if you don’t want mayo consistency, I would try something else. You could blend the ingredients with soaked cashews like in my cheesy buffalo sauce – https://eatthegains.com/6-whole30-sauces-that-arent-mayo/ – just use the chipotle instead of buffalo, add the spices/lemon juice, and take out the nutritional yeast. Hope that helps!
Can egg whites work as well? I’m weary of using raw egg, unless the vinegar maybe cleanses it in some way?
Hi Lindsey! Unfortunately no as the egg yolk creates an emulsion which gives it the creamy consistency you are used to in mayo. If you are worried about the eggs, I would look for pasture raised eggs at the store or your local farmers market. They are the safest and usually the most nutrient dense, making them okay to eat. I understand it is totally personal preference though!
Hi! I would like to try this recipe during my whole30, but all I can find in my area is “chipotle powder”. Do you think I can make it work by making my own “paste” with the powder and water? Would that work for this recipe?
Hey Kaitlyn! I think the chipotle powder would work just fine and I don’t think you even need to make it into a paste. Just add as is and adjust if you want it more or less spicy. Hope you enjoy!