Add the egg yolk, lemon juice, and minced garlic to a blender. Blend for 30–45 seconds until slightly thickened.

With the blender running, very slowly drizzle in the avocado oil to emulsify and thicken the aioli.

Once emulsified, add the chipotle chiles and salt. Blend for another 30 seconds or until smooth and fully incorporated.

Taste and adjust seasoning if needed.

Transfer to a jar and refrigerate for up to 3 days.