And easy homemade spicy chipotle mayo recipe! You know the spicy mayo you get on sushi, the sauce on fish tacos, or as a dip for crispy veggies?! Well this is it! And turns out it’s so easy to make and only takes about 1 minute of your time!
True story – my friend and I tried to recreate a homemade spicy chipotle mayo one summer when we lived at the beach in the summer of 2009. We ate fish tacos a lot and were obsessed with them. One day we tried to make them ourselves and let’s just say we really didn’t know how to cook at all back then. I will say we deserved an A for effort though lol.
Luckily for y’all, and honestly for myself, times have changed and I have become so much more comfortable in the kitchen and making homemade mayo ain’t no thing!
We don’t always have mayo on hand in the house, but when I make this, it goes pretty fast. It is super easy to make and filled with good for you fats as opposed to some store bought kinds that are filled with preservatives, processed oils, and sugar. And the taste is 100% better than store bought!
How to make homemade spicy chipotle mayo
This homemade spicy chipotle mayo is so easy to make and you only need a handful of ingredients. You’ll never go back to buying store bought again – it’s perfect for meal prep and will be a staple for your Whole30!
Here is what you need:
- avocado oil
- dijon mustard
- chipotle paste
- lemon juice
- apple cider vinegar
- cayenne pepper
Most of the ingredients are 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 chipotle powder. I would say 1/2 teaspoon would be good, but you can add more if you like!
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.
To make this spicy Mexican mayo, simply add all your ingredients in the order listed to a wide mouth jar. I like to use a jar that I will be storing the mayo in and love these weck jars.
Make sure you add in the ingredients as listed, with the egg on the bottom. That way it will blend first and create the emulsion.
After you add all the ingredients into the jar, place the immersion blender in the jar with the blade being on top of the egg yolk. Then, turn it on. You will see it start to make an emulsion and the egg will start to blend with the oil after 5-10 seconds. After about 30-45 seconds, slowly raise the immersion blender so you get all the oil and you have homemade spicy mayo!
As the Mexican mayo sits, it will thicken up some. I especially find this after you place it in the fridge. It will be a little runny when you first make it, but a few hours in the fridge will thicken it up and have the consistency of store bought mayo.
How long does homemade mayo last
Homemade mayo will last in the fridge for as long as the egg you used will last. So whatever expiration date was on your egg carton, go off that. Make sure to store it in a tightly sealed glass jar for optimal freshness.
What to use homemade mayo in
Here are some of my favor ways to use spicy mayo:
- as a dip for roasted veggies, potatoes, or French fries
- with meat or seafood
- in tacos or taco bowls
- in chicken, tuna, or egg salad
- as the base for coleslaw
- on sandwiches or burgers
If you need more sauces, make sure to check out 6 Whole30 sauces!
Tips for homemade mayo
While homemade mayo is super easy to make, there are definitely a few tips to keep in mind to 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 – 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. My favorite brand is Vital Farms.
- immersion blender – I talked about it above, but it’s the EASIEST way to make homemade mayo in my opinion. No slowly streaming in the oil 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 then please get one! In all honesty, it’s only about $50 and you won’t regret having one. Not only can you make homemade mayo, but it’s great for sauces, blending creamy soups, salad dressing, and more!
Don’t worry though, you can still make chipotle mayo at home, it just takes more time and a lot of patience. Add all the ingredients except the oil to a food processor and blend to combine. With the motor still running, SLOWLY pour in oil. When I say slowly, I mean slowly. It should take probably 1-2 minutes. That way you allow for the emulsion to happen.
You can also try with a blender as well. I have not tried these ways since I have an immersion blender, but do know they work.
Recipes that use homemade spicy chipotle mayo
On these mahi mahi burgers
In these fish taco bowls
Homemade Spicy Chipotle Mayo
- 1 large egg
- 3/4 cup avocado oil
- 1 teaspoon dijon mustard
- 1 teaspoon chipotle paste
- 1 teaspoon lemon juice
- 1/2 teaspoon apple cider vinegar
- 1/4 – 1/2 teaspoon cayenne pepper, depending on taste
- salt, to taste
- Place all ingredients in order listed in a wide mouth jar. Place immersion blender in the bottom of the jar over the egg yolk and turn it on high. You will see the emulsion start and the oil will begin to thicken and turn off-white while it blends with the egg yolk.
- Slowly bring the immersion blender after about 30-45 seconds to make sure all the oil is incorporated. 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.
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