Gluten free cooks know everything is better when you make it. If you've never made homemade Chipotle Mayo you have got to try it. Buy a can of chipotle chiles in adobo sauce and get excited about this. Put it in a squeeze bottle and you won't believe how many ways you can use it.
Chipotle mayo is an obvious topping for sweet potato fries but it transforms dishes like quesadillas, tacos, breakfast hash and even my Mexican pizza. Most brands of chipotle chiles in adobo sauce are gluten free (famous last words) but be sure to read the label. I've been buying La Costena brand for years and it was still gluten free last time I bought it.
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Ingredients
If you haven't fallen in love with chipotle chiles they are smoked jalapenos in adobo sauce. Learn more about them in this post, Chipotle Chiles in Adobo Sauce.
- olive oil
- white wine vinegar
- egg
- canned chipotle chiles
- Dijon mustard
See recipe card for exact amounts.
Instructions
Mayonnaise is a magic combination of egg yolks, mustard and oil that creates a thick, silky smooth sauce everyone goes crazy for. The secret is to add the oil slowly, especially at the beginning. Be patient and the magic will happen.
Substitutions: Easy Chipotle Mayo
Chipotle Chiles in Adobo Sauce - There is no substitute for these chiles with a piquant sauce of vinegar, herbs and spices. However, the easy version is to mix any store bought mayonnaise with dried chipotle chile powder, available in the spice aisle at many grocery stores.
Variations
Once you've mastered the technique of homemade mayonnaise you can season it any way you like. Roasted garlic mayo, roasted red pepper, pesto and on and on.
Storage
Each little tin has six or seven chipotles packed in sauce. Once opened I transfer the chiles to a clean jar and store them in the fridge. They will last indefinitely if you always use a clean utensil.
Over time I realized all my recipes call for chopped or pureed chipotle chiles. To avoid the task of cleaning my cutting board every time I chopped one I decided to puree the whole can. I still store the puree in a jar in the fridge and use the same good practise of a clean spoon every time. I don't have this printed on the jar but you could do that if these are new for you.
| 1 chipotle chile in adobo sauce = 2-3 teaspoons of pureed chiles (adjust to the amount of heat you like). |
Top Tip
As soon as you make chipotle mayo put it into a squeeze bottle. That tip will have you trying it on burgers, grilled vegetables, nachos, sandwiches, this Southwestern Quinoa Salad and more.
Homemade Chipotle Mayo
Ingredients
- ½ cup olive oil
- ¼ cup white wine vinegar
- 1 egg yolk
- 2 tablespoon chipotle puree (or 2 chipotle chiles with sauce, finely chopped)*
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
Instructions
- In a food processor combine all ingredients except olive oil.
- Turn on and blend for 10-20 seconds.
- With processor running slowly drizzle in the oil in a steady stream.
- Taste and adjust for salt and as much heat as you like.
Notes
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