Go Back
–+ servings
Creamy, orange-brown chipotle sauce with visible specks of spices and small chunks, shown close up in a glass bowl.

Chipotle Aioli

No ratings yet
This bold, smoky chipotle aioli is made from scratch with garlic, lemon juice, and adobo chiles. A creamy, spicy upgrade to your favorite meals.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 16 tablespoons
Course: Dressing/Condiment
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 egg yolk chilled
  • 2 tablespoon lemon juice freshly squeezed, about 1 lemon
  • 1 clove garlic minced
  • ½ cup avocado oil
  • ¼ cup + 1 tablespoon chipotle chiles in adobo sauce drained and chopped
  • kosher salt to taste about 1 ½ tsp

Equipment

  • Blender or immersion blender
  • Knife and cutting board
  • Rubber spatula
  • Jar or airtight container
  • Measuring spoons

Method
 

  1. Stir the minced garlic into the lemon juice. Let it sit 10 minutes to mellow the garlic. Add it to a blender with the egg yolk and blend for 30–45 seconds until slightly thickened.
  2. With the blender running, very slowly drizzle in the avocado oil to emulsify and thicken the aioli.
  3. Once emulsified, add the chipotle chiles and salt. Blend for another 30 seconds or until smooth and fully incorporated.
  4. Taste and adjust seasoning if needed.
  5. Transfer to a jar and refrigerate for up to 3 days.

Notes

Storage: Keep in a sealed jar in the fridge for up to 3 days. It's made with a raw egg yolk, so don't push past that window.

Tried this recipe?

Let us know how it was!