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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!
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Video
Equipment
Ingredients
- 2 large 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 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
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in November 2017 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!
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
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
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 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
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 eat this with everything I possibly can. Absolutely delicious!
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.
So good! Made double amount and made clam fritters to go with.
Yay! Glad you liked it!!! – Krissy
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.
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. 🙂