Chipotle Aioli is a homemade aioli sauce recipe with a spicy kick. Chipotle peppers, garlic and lemon come together in this flavorful homemade spicy dip.
Chipotle Aioli is fast and easy to make. Made with minced Garlic, Lemon Juice, and Chipotle from adobo, it is an excellent spicy and creamy spread for hamburgers or sandwiches. Dip fries in it and you’ll be in food heaven.
Why this recipe works:
If you're looking for a rich, creamy, spicy dip recipe that can also be used as a spread, this is a fantastic recipe.
- It only takes a couple minutes to whirl up in the food processor or with an immersion blender.
- You can control the spice level by varying the amount of peppers that you add.
- This recipe uses simple ingredients: egg yolks, lemon juice, garlic, Chipotle peppers in adobo sauce, oil, salt, and a pinch of sugar.
Here's how to make it:
- You start by placing the egg yolks, lemon juice, minced garlic, sugar, salt, and chipotle in a food processor. You can also use an immersion blender if you're using a flat bottom container that's just wide enough to fit the blender. A wide mouth mason jar works really well.
- After pulsing to combine all of the ingredients, slowly pour the oil in.
- Next you will process it again while you pour a slow steady stream of oil until the aioli forms. You will need to scrap the sides and process again until all the ingredients have come together to form the aioli!
Recipe tips:
- Be sure to blend all of the ingredients really well before adding the oil so that the eggs can emulsify.
- When adding the oil, this recipe works best when it's added in a continuous slow steady stream while the blender or processor is running.
- Once it's done, give it a taste and adjust any ingredients (i.e. add more salt), if needed.
- This chipotle aioli sauce can be used for a variety of things. Like I said before, you can slather it onto a burger or dip fries in it. It also goes well with sandwiches, chicken tenders, and fish sticks if you’re looking for even more ways to enjoy it!
Related recipes:
Once you make homemade mayo or aioli and realize how easy and delicious it is, you'll be hooked! Be sure to give these other recipes a try!
Chipotle Aioli Recipe
Chipotle Aioli is fast and easy to make. It is an excellent spicy and creamy spread for hamburgers or sandwiches. Dip fries and you'll be in food heaven.
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Hover to scale: 6 servings
Ingredients
- 2 large Egg yolks
- 1 tablespoon Lemon juice (about a half a lemon)
- 1 teaspoon Garlic (finely minced (about 2-3 cloves))
- ¼ teaspoon sugar
- ½ teaspoon salt
- 2 Tbs Chipotle in adobo
- ¾ cup Vegetable oil (extra lite olive oil works great too)
Instructions
- Place yolks, lemon juice, garlic, sugar, salt, and chipotle in food processor. Pulse to combine. Alternatively, blend with immersion blender.
- With processor or blender running, slowly pour in oil. Process until aioli forms and thickens, about a minute. Turn processor off, scrap sides, process again until combined.
- Serve immediately or store in air tight container in refrigerator until ready to use. Makes approximately one cup.
Notes
- Be sure to blend all of the ingredients really well before adding the oil so that the eggs can emulsify.
- When adding the oil, this recipe works best when it's added in a continuous slow steady stream while the blender or processor is running.
- Once it's done, give it a taste and adjust any ingredients (i.e. add more salt), if needed.
- This chipotle aioli sauce can be used for a variety of things. Like I said before, you can slather it onto a burger or dip fries in it. It also goes well with sandwiches, chicken tenders, and fish sticks if you’re looking for even more ways to enjoy it!
NUTRITION INFORMATION
Calories: 257kcal | Protein: 1g | Fat: 28g | Saturated Fat: 22g | Cholesterol: 65mg | Sodium: 280mg | Potassium: 16mg | Vitamin A: 170IU | Vitamin C: 1.7mg | Calcium: 8mg | Iron: 0.3mg
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This recipe was originally published in May 2018 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don't worry - the recipe hasn't changed!
Stephanie
I’ve tried sooo many times to make aoili and failed! But this WORKED!!!!! I’m so excited! I did it in the mason jar with the immersion blender as the past attempts were in the food processor. It’s delicious and I’m so excited!!! Thank you!
Natalie
I had chipotle aioli at a restaurant. And it was delicious. This was the best recipe i found. So attempt one the sauce came out perfect however i had made it a tad too spicy for my liking. So i made another straight after i dont know where or what i did wrong but it was a runny mess. Im assuming maybe too much oil maybe . But im rather pleased as it was my first time ever making a sauce . And im stoked with how my first one went. Il just put up with the spicyness. Thank you for the recipe. I will keep making til i make it foolproof to my taste 🙂
Courtney
I have made this in the past & its absolutely wonderful! However I am on a strict no sugar diet. Do you think this would still turn out well without the sugar?
Krissy
Yep! You could also use a bit of honey or maple syrup if you're able to have unprocessed natural sugar.
Bethany
I know this post is older, but I found this recipe and it was the first time making aoili! It was perfect and so yummy!
I read a couple of comments saying it came out runny, but mine was a perfect consistency and I used a (cheap) food processor.
I added a little extra garlic and with the chipotle, I added one pepper, and one tbls of the juice in the little can. For oils I used extra virgin olive oil (Trader Joe’s) and rather than doing the full 3/4 cup I used just a little less than that (somewhere in between half a cup and 3/4, I used the 3/4 cup and just didn’t fill it all the way). Not sure if my tips will help anyone, but thanks so much for this yummy recipe!
Victoria
This sounds delicious! My husband and I are also going to Victoria, BC for memorial day weekend. What is the name of that delicious burger place you went to? We would love to try it when we're there next weekend!
Thanks for the recipe 🙂
Krissy
Bin 4 burger lounge, I believe!
Zalland
Thank you so much for sharing such a delicious/yummy recipe with us, I was looking/searching for a best missing thing for my burger. Appreciate. .
Lesley
I have made my own mayo for years and after reading that some of your readers have experienced a soupy result here is a little tip that might prevent that from happening: I use an immersion blender. I add all ingredients into the plastic container that comes with the blender, place the blender in so the blade end sits right on the bottom and turn it on. Keep the blender going and count out 15 seconds before slowly moving the blade up through to finish the emulsification and voila! If you are using a blender or food processor the absolute key to success is adding the oil very very slowly in the beginning and as the emulsification occurs you can increase adding it but still a steady thin stream. Hope this helps!
BTW...this recipe kicks some serious butt!!! Thank you!
Krissy
Thank you for such great tips! -Krissy
marija
I wanted to know, how long can this stay in the fridge? Thanks
Krissy
I would say at least a week or until it smells bad. 🙂 Krissy
Brooke
What brand of Chipotle in adobo do you use or recommend?
Krissy
I just grab whatever is available at the store I'm at! -Krissy
Theresa Jones
I have made this several times, no changes and its amazing every time. Even my Chopped winning executive chef son in law loved it. Its as good as what we had the first time I ever had it at 2 restaurants! And he said very similar to his
Krissy
Wow, what a huge compliment, Theresa. Thank you! I'm friends with a Chopped champion and she is one of the best bakers I've ever known, so I have the utmost respect for anyone who can make it on the show, let alone win. You made my day!!! -Krissy
Shawn Tripp
Where in Victoria was this amazing burger?
Krissy
Hi Shawn, I couldn't remember the name so I just did a google search and I want to say it was Bin 4. But... I just looked at their menu and I don't see a spicy burger, so I'm not sure if I'm wrong or they changed the menu? It changed my life, though. Krissy
Max
I eat this with everything I possibly can. Absolutely delicious!
Carol
This recipe looked so good, buuuuut, unfortunately mine came soupy too (like a prior person posted). I was very sad, most of my attempts at recipes do not fail. I added several tablespoon of mayo and whisked. I saved it, for the most part. The emulsion broke, among other things. I will have to shake the bottle I put it in vigorously to get it to work as a sauce. I think you need to make this a few more times and record type of oil, size of eggs and any other pitfalls you might come upon when proofing your own recipe.
Krissy
Sorry to hear it didn't work out, Carol! I was actually surprised mine came out so perfectly because I have made other aiolis that didn't turn out as well as this one did. It may have had to do with the eggs - I get backyard organically raised chickens and those yolks tend to be more rich. Thanks for the feedback! -Krissy
Angie
The trick to not breaking it is to use an immersion blender and drizzle the oil. I make it in a wide mouth mason jar and it has have never failed.
avanda
So good! Made double amount and made clam fritters to go with.
Krissy
Yay! Glad you liked it!!! - Krissy
Lauren
Great photos! I tried this tonight and mine came out a lot more soupy than I was expecting. Not sure where I went wrong in the recipe but I'll give it another shot next time!
spfoodie
Oh no! I was shocked mine came out so well since I had never made it before. I wonder if it had to do with the size of the egg yolks? -Krissy
TIna
looks yummy. I make an avocado mayo first to make aioli, with egg yolk. oil, lemon juice and salt. The aioli ingredients you are essentially making mayo and adding other ingredients to it.
Kathy Kendall
I think Heather would LOVE this! I'm enjoying your Foodie blog. Is there anything you can't do?
spfoodie
Ah, thanks Kathy! I think she was a little worried about the egg yolks. This chipotle aioli is killer though! And yes... I can't draw and I have no musical talent whatsoever. 🙂