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 adoba, it is an excellent spicy and creamy spread for hamburgers or sandwiches. Dip fries in it and you’ll be in food heaven.
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AIOLI SAUCE
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My husband’s most favorite food in the world is a hamburger. We went to Victoria, BC, for a couple nights and both nights we ate at the same burger place because they had one of the most delicious spicy burgers we have ever had. Can you guess what it had on it? Yep, chipotle aioli.
If you’ve never bought a can of chipotle in adobo sauce, you should. Like now. It’ll be in the same part of the store as the refried beans, taco shells, canned salsa.
Most recipes only call for a couple spoonfuls of the stuff, so be prepared to make something like huevos rancheros with the leftovers.
Is Aioli the same as Mayonnaise ?
Not quite, while they are very similar in terms of how you make them, it’s the ingredients in them that distinguishes them from each other. One of the main differences, according to some people, is that Aioli only uses garlic as a seasoning in it, while you can get different flavored mayonnaise. The fact is, is that they are still very similar in the fact that you have to emulsify eggs and oil together to create the aioli sauce or mayonnaise.
Can you make Aioli with mayo?
When I made my Chipotle aioli, I figured I could just throw in some mayonnaise and some spices and call it good. Nope. This is real aioli, from scratch, and it’s probably easier to make than actually scooping mayo out of a jar and mixing it up with something.
What is Aioli sauce used for?
This chipotle aioli sauce can be used for a variety of things. Like I said before, you can slather it onto a burger to make delicious spicy burgers! I slathered a thick layer on my burger and it wasn’t enough so I slathered some more on every bite. YUM. I also dipped my fries in it. Best of all – I made the spicy-burger-and-fries-loving-husband happy. Bonus.
This chipotle aioli sauce also goes well with sandwiches, chicken tenders, and fish sticks if you’re looking for even more ways to enjoy it!
How to make Chipotle Aioli Sauce:
This chipotle aioli honestly only takes a couple minutes to whirl up in the food processor or with an immersion blender. Homemade aioli sauce is so amazingly good you’ll be writing me a hand written letter thanking me for the suggestion.
- You start by placing the egg yolks, lemon juice, minced garlic, sugar, salt, and chipotle in the 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 your oil in.
- Then 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!
Watch the recipe video below of me making four different kinds of homemade aioli!
Chipotle Aioli Recipe
RECIPE VIDEO
Ingredients
- 2 Egg yolks
- 1 tablespoon Lemon juice about a half a lemon
- 1 teaspoon Garlic finely minced (about 2-3 cloves)
- 1/4 teaspoon sugar
- 1/2 teaspoon salt
- 2 Tbs Chipotle in adobo
- 3/4 C Vegetable oil
Instructions
- Place yolks, lemon juice, garlic, sugar, salt, and chipotle in food processor. Pulse to combine.
- Turn processor on and slowly pour in oil. Process until aioli forms, 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.
Nutrition
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I think Heather would LOVE this! I’m enjoying your Foodie blog. Is there anything you can’t do?
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. 🙂
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!
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
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.
So good! Made double amount and made clam fritters to go with.
Yay! Glad you liked it!!! – Krissy
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.
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
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.
I eat this with everything I possibly can. Absolutely delicious!
Where in Victoria was this amazing burger?
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
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
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
What brand of Chipotle in adobo do you use or recommend?
I just grab whatever is available at the store I’m at! -Krissy
I wanted to know, how long can this stay in the fridge? Thanks
I would say at least a week or until it smells bad. 🙂 Krissy
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!
Thank you for such great tips! -Krissy
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. .
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 🙂
Bin 4 burger lounge, I believe!