This chipotle aioli recipe is so creamy and easy to make with just the right amount of spice, the perfect dipping sauce, sandwich spread and so much more.
Homemade Chipotle Aioli is Easy to Make
Get your whisks or blenders ready, my friends! We're making creamy, spicy Chipotle Aioli today, and you're going to love it.
If you've never made your own homemade aioli, it's time to start. It is easier than you might think, and they are addictively delicious. An aioli is very much like a mayonnaise, a thick and creamy sauce that you can enjoy on it's own or blend with other ingredients to build a world of rich and zesty sauces.
I find aioli sauces superior to store bought mayo-based sauces as they are full fat and very fresh without any preservatives or other add-ins. They're just so much more flavorful, and easy to make for any home cook.
This chipotle aioli hits all the right notes, extra creamy, just the right amount of chipotle heat and tanginess, and there are so many ways to use it. This is going to be a regular in your kitchen from now on.
You'll want to put chipotle aioli on everything.
Let's talk about how to make chipotle aioli, shall we?
Chipotle Aioli Ingredients
- Egg Yolk.
- Chipotle Sauce. Use the sauce from a can of chipotle peppers in adobo sauce, or chipotle powder.
- Garlic. Optional. I love the addition of garlic.
- Oil. Use a mix of extra virgin olive oil and avocado oil, or use any neutral oil, like grapeseed oil.
- Cayenne Pepper. Optional, for extra spiciness.
- Salt and Pepper. To taste.
- Lime Juice. Lemon juice is good, too.
How to Make Chipotle Aioli - the Recipe Method
WHISKING METHOD
First Ingredients. Add the egg yolk, chipotle sauce and garlic to a small bowl.
Whisk. Whisk vigorously to incorporate.
Oil. Slowly drizzle in the olive oil and avocado oil a tablespoon at a time while whisking vigorously. It helps to keep the bowl set firmly in place (SEE RECIPE NOTES). You may need to add the oil a bit at a time, then whisk.
Whisk Until Smooth. Whisk until the the aioli is thick and creamy (emulsified). This will take several minutes.
Seasonings. Stir in the cayenne, salt to taste and lime juice. Taste and adjust. Want more chipotle? Add it in. Touch more salt? Go for it.
BLENDER METHOD
Food Processor. To a food processor or blender, add the egg yolk, chipotle and grated garlic clove. Process until smooth, about 15 seconds.
Oil. Slowly drizzle in the olive oil and avocado oil in a thin stream a tablespoon at a time while processing. You may need to add the oil a bit at a time, then process.
Process Until Smooth. Process until the the aioli is thick and creamy (emulsified). This should take about 2 minutes, though may take longer. Take your time.
Seasonings. Stir in the cayenne, salt to taste and lime juice. Process to incorporate. Taste and adjust. I usually like to add in more chipotle.
Boom! Done! Your chipotle aioli is ready to serve. It is so creamy, right? Makes about 1 cup or so. I'm ready to dig into this. Nice level of heat! Just a touch.
Serving Ideas
Chipotle aioli is great as a dipping sauce or a simple spread. Serve it with french fries like my Baked Cajun Fries, sweet potato fries, just about anything fried, or raw vegetables. Spoon some onto sandwiches, fish tacos, bean burritos, nachos, so much more!
Recipe Tips & Notes
- Chipotle. I love to use some of the chipotle sauce from a can of chipotle peppers in adobo sauce, which has a ton of flavor. You can save the rest for a later use. Or, use 1 tablespoon chipotle chili powder instead. It works great!
- Taste and Adjust. Be sure to give your chipotle aioli a taste before serving. You may want more salt, more lime, more garlic. I usually double the chipotle sauce for my own personal spicy flavor taste, but some people find that a bit too spicy.
- Whisking Tips. To keep the whisking bowl from moving around as I whisk, I use a metal bowl with a rubber bottom that keeps it in place on the counter top. It helps to set the bowl onto a towel, then into a pan to keep it steady.
- Pasteurized Eggs. The FDA recommends for recipes calling for raw eggs when the dish is served to use pasteurized egg products.
- Easier Chipotle Aioli. If you'd prefer to skip using eggs and oil and all the associated whisking and processing that goes along with it, try my Chipotle Mayo recipe, which uses a base of chipotle and mayonnaise. It's very close to this recipe!
Storage Information
Chipotle aioli will last 1 week in the refrigerator in an airtight container. I do not recommend freezing aioli, as it will affect the texture.
That's it, my friends. I hope you enjoy my chipotle aioli recipe. Let me know if you make it. I'd love to hear how you decided to serve it up! French fries, anyone?
Buy Chipotle Peppers in Adobo Sauce
You can usually find these products in grocery stores, but see the following links to see the types of products I am talking about.
- Chipotles in Adobo Sauce (affiliate link, my friends!)
Try Some of My Other Popular Condiment Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chipotle Aioli Recipe
Ingredients
- 1 large egg yolk
- 2 tablespoons chipotle sauce or more to taste - or use 2 teaspoons chipotle powder
- 1 clove garlic grated, optional
- 1/4 cup extra virgin olive oil use a great quality oil
- 1/4 cup avocado oil or use any neutral oil, like grapeseed oil
- 1/2 teaspoon cayenne pepper optional, for extra spiciness
- Salt to taste
- 1 tablespoon lime juice
Instructions
WHISKING METHOD
- In a small bowl, whisk together the egg yolk, chipotle and grated garlic.
- Slowly drizzle in the olive oil and avocado oil a tablespoon at a time while whisking vigorously. It helps to keep the bowl set firmly in place (SEE RECIPE NOTES). You may need to add the oil a bit at a time, then whisk.
- Whisk until the the aioli is thick and creamy (emulsified). This will take several minutes.
- Stir in the cayenne, salt to taste and lime juice. Taste and adjust (more chipotle, more salt, etc).
- Serve.
BLENDER METHOD
- To a food processor or blender, add the egg yolk, chipotle and grated garlic. Process until smooth, about 15 seconds.
- Slowly drizzle in the olive oil and avocado oil in a thin stream a tablespoon at a time while processing. You may need to add the oil a bit at a time, then process.
- Process until the the aioli is thick and creamy (emulsified). This should take about 2 minutes, though may take longer. Take your time.
- Stir in the cayenne, salt to taste and lime juice. Process to incorporate. Taste and adjust (more chipotle, more salt, etc).
- Serve.
Notes
Nutrition Information
Rosanna Skinner says
Excellent! I made this to accompany stuffed meatballs. Loved it. Thanks.
Mike Hultquist says
I love the pairing!!
Andy says
Great recipe Mike! I made this today and I absolutely love it. How long will this keep for?
Mike Hultquist says
Thanks, Andy. Use this within a week or so for best results!
Charles Pascual says
Quick & easy prep with essentially pantry staples. Tastes terrific right after making - I'll let it sit in the refrigerator until mealtime - I expect it will be even better by then - we plan to serve it alongside fried potatoes
Mike Hultquist says
Thanks so much, Charles. Very happy you enjoyed it!!
LYNN Leslie says
48 teaspoons? Give me a break. Who the hell is going to use 1 teaspoon for a serving? Let’s get real. How about 2 T per serving? I mean, seriously.
Michael Hultquist - Chili Pepper Madness says
Lynn, this is just for calculating calories and nutrition, clearly not a realistic serving size for someone like yourself. Imagine THIS scenario, if you are able. Say you add 4 tablespoons to your sandwich. Quite creamy! Then, you only have to multiple the calorie and nutritional information by 4! Crazy, I know. Have a great day!!
John Munies says
Yummy
Michael Hultquist - Chili Pepper Madness says
Thanks, John!
David says
This recipe looks so delicious and do-able (as all your recipes are) and right on time. Now I have something to do with the chipotles I just pulled off the smoker yesterday. Thanks, Mike!
Michael Hultquist - Chili Pepper Madness says
Thanks, David!