Homemade Chipotle Mayo

If you haven't had homemade Chipotle Mayo you're missing out! It's nothing like what you get at fast food joints and it's always worth the effort. Try it!

Course Homemade Sauces

Cuisine Mexican

Keyword gluten free chipotle mayo, homemade chipotle mayo, homemade mayonnaise

Prep Time 10

Servings cup

Calories 1053kcal

Author Cinde Little

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

The key to thick mayonnaise is adding the oil slowly, especially the first third of the total amount.

Put chipotle mayo in a squeeze bottle in the fridge and it will find it's way on top of many things: hamburgers, salads, fries, quesadillas and more.

Learn more about chipotle chiles in adobo sauce in the post, Chipotle Chiles in Adobo Sauce vs Chipotle Powder.

Nutrition