Learn how to make creamy, delicious, zesty Chipotle Aioli at home with this easy recipe! Chipotle Aioli has just a hint of spice and is a great dip to serve with roasted potatoes, chicken fingers, or wings, and it makes a fabulous spread for burgers and other meat sandwiches.
I first created this recipe for my Chipotle Aioli back in 2014, and it took off with my readers! I’ve been told hundreds, if not thousands of times what a game changer this sauce is, and I couldn’t agree more. I also get tons of questions about this recipe, so today I’ve decided to update this post with the answers to all of the questions that I get & more!
I ALWAYS have a jar of Chipotle Aioli ready in my fridge, as not only does it take the flavor of my food to an entirely new level, but it also goes with just about everything!
My favorites to serve this delicious sauce with are just about any protein – chicken, burgers, pork chops fish, shrimp, along with literally any veggie or starch – my roasted Japanese Yams are a total fave, along with roasted potatoes, white rice, and just about anything else that you can dream up!
Easy, healthy & delicious sauces are KEY to making this lifestyle sustainable for me. You can take even the most boring and plain protein & veggies and completely change the flavor simply by adding a homemade sauce! Now, let’s get to the most common questions that I’m asked about my Chipotle Aioli.
Questions & Answers About My Chipotle Aioli:
Can I make this without an immersion blender?:
Absolutely, but you’ll need to adjust the recipe a bit, and your egg/lemon juice will need to be at room temp to start.
Here’s how to make my Chipotle Aioli in your regular blender:
- Simply place all of the ingredients, minus the oil, into your blender.
- Turn your blender onto high speed and SLOWLYYYY start drizzling in the oil. This will take a few minutes, and as the oil is combined, the mixture will begin to emulsify.
I personally much prefer making this with my immersion blender (this is the one that I own, and it’s really inexpensive!), as it’s pretty much fool-proof and SO EASY, but if a blender is what ya got, than have at it!
Can you really eat raw eggs?!:
Like myself, I’m guessing that most of you grew up believing that all raw eggs are a recipe for food poisoning, yeah? It wasn’t until I changed my diet and started making my own healthy mayo, that I realized two things: 1. Quality is HUGE here & 2. Acid helps to kill bacteria.
First up, I only ever use pasture-raised, which come from healthy chickens that are free to roam (very different from “cage-free”) and eat their natural diet of bugs and grass. You’ll find pasture-raised chickens from just about anywhere these days – Costco & Target usually has them too!
Second, the acid (in this case, lemon juice) helps to kill any bacteria in eggs. This is why homemade mayo recipes contain some sort of acid. You can always sub out the lemon juice for something like apple cider vinegar – just know that it might change the taste a bit. here’s an article that talks more about this.
How to make this egg-free:
Many of my lovely readers have asked how to make this recipe egg-free do to allergies, etc, and several others have given me tips on how they’ve done this as well. Here’s a few options below just for you!
EGG-FREE OPTION 1: Use 1 cup egg-free mayo
This is definitely gonna be the easiest option of them all & Chosen Foods has the best egg-free brand that I’ve found as far as ingredients goes, or you can make the egg-free mayo from my eBook, Get Sauced. Also note that since pre-made mayo typically has salt already in it, you’ll want to taste this after adding the spices, and adjust the amount of salt needed accordingly.
Important Note: The next two egg-free options below take much more patience than my version of using a regular egg, but if you aren’t able to tolerate eggs, it’s worth it! The most important thing to note is how slowwwwwwly you’ve gotta drizzle in the oil, as if you add it in too quickly, the aioli won’t turn out.
EGG-FREE OPTION 2: Use 3 tablespoons of aquafaba (the liquid from garbanzo beans)
A reader mentioned that using the liquid from garbanzo beans works to replace the egg in any aioli recipe, so I had to try it for myself! I had a few readers message me that this wasn’t working for them, and as I suspected, this recipe doesn’t work by simply adding all of the ingredients and then blending it up. Instead, you’ll need to veryyyyy slowwwwwwly drizzle in the oil while blending the remaining ingredients.
Here’s how I made my Chipotle Aioli using aquafaba:
- Add the 3 tablespoons aquafaba to a tall container (such as a wide mouth mason jar or 2-cup pyrex measuring cup). Blend for a few seconds just to combine the ingredients.
- Place the immersion blender over the aquafaba and start blending. Add in the oil 1 teaspoon at a time, making sure that it’s fully incorporated until you start adding more.
- Continue slowly adding in the oil 1 teaspoon at a time until all of the oil is completely blended in. The aioli will turn thick about half-way into adding the full amount of the oil.
- Once all of the oil is completely combined, add the mustard powder, lemon juice, chipotle powder, Cajun seasoning, garlic and sea salt to the aioli, and blend once more to fully combine. This came out slightly thinner than my traditional Chipotle Aioli, but the flavor is on point! Store it in a sealed container in your fridge for up to a week.
EGG-FREE OPTION 3: Use a Flax “egg”
While I much prefer making an egg-free aioli with the aquafaba, compared to the slight grainy texture of the flax, if you don’t tolerate legumes, then using a flax “egg” works as an alternative as well!
Here’s how I made my Chipotle Aioli using a flax “egg”:
- In a tall container (such as a wide-mouth mason jar or 2-cup pyrex measuring cup), combine 3 tablespoons water with 1 tablespoon ground flax. Let it sit for 15 minutes to thicken. At this point it should look like a gel mixture.
- Place the immersion blender over the flax “egg” and start blending. Add in the oil 1 teaspoon at a time, making sure that it’s fully incorporated until you start adding more.
- Continue slowly adding in the oil 1 teaspoon at a time until all of the oil is completely blended in. The mixture will begin to turn white (the color of mayo) after adding several teaspoons of the oil.
- Once all of the oil is completely combined, add Add the mustard powder, lemon juice, chipotle powder, Cajun seasoning, garlic and sea salt to the aioli, and blend Once more to fully combine. The texture of this aioli will be slightly different, due to the flax seeds, but the flavor is perfect! Store it in a sealed container in your fridge for up to a week.
What Cajon seasoning do you use?:
I’ve tried tons of different brands of Cajun seasoning, and have yet to find one that I absolutely LOVE. Now, I simply make a big batch of my own, which is why I’ve also created a recipe for you to use as well!
IMPORTANT: if you’re using a store bought cajun seasoning for this recipe, then I’d recommend using half the amount of sea salt, as some pre-made cajun seasonings can overly salty. You can always add more salt to taste, once the sauce is finished.
How do I make this Chipotle Aioli less spicy?:
While I don’t consider my Chipotle Aioli to be overly spicy, I know that some are super sensitive, so it’s an easy fix! The heat in this sauce comes from the chipotle powder, which I’ve found can vary in how spicy it is depending on the brand/freshness (I’ve linked to the brand that I use). To make this less spicy, I’d start out with ¼ teaspoon of chipotle powder, taste once it’s blended, and then you can always add more from there.
What else can I use besides mustard powder?:
Dijon mustard works great in place of the mustard powder, if that’s what you have on hand. It’ll change the taste slightly, but I love it just as much!
Can I use any other oil besides avocado?:
Totally! Just know that you want the oil to be SUPER light tasting. Something like macadamia nut oil, walnut oil or even extra light tasting olive oil will work in place of avocado oil. I don’t recommend using extra virgin avocado oil or extra virgin olive oil, as they’ll make the aioli (or any mayo-based sauce) really bitter.
How can I make this Chipotle Aioli into a thinner sauce?:
Aioli’s are meant to be thick, but you can easily thin this out by blending in a little almond or cashew milk once the sauce is finished. Blend in one teaspoon at a time, as it doesn’t take much! This sauce will also thicken in the fridge, as it’s a healthy fat, and will thin out some as it sits out at room temperature.
How do I store this Chipotle Aioli?:
Store this in a sealed container in your fridge. I use a mason jar.
How long does this stay fresh?:
If you use fresh garlic in this recipe, it’ll last up to a week in the fridge. If you use garlic powder, instead of fresh, it’ll expire on the same day that your egg does (aka the date on the outside of the carton).
Can I make more than one batch at a time?:
Welcome to my life! We go through this delicious sauce like water, so I almost always make a triple batch at once. The only real key to this working for multiple batches is making sure that you’re using a tall container, and not something that’s super wide.
Can I see a demo of you making this?:
Absolutely! It’s like I read your mind, cause I’ve got a video showing you just how EASY it is to make this life changing Chipotle Aioli.
Now it’s time to make yourself a batch of my Chipotle Aioli!
Other Aioli recipes to try:
I hope you enjoy this super easy and delicious Chipotle Aioli recipe! If you give this recipe a try, be sure to comment below and let me know how it turned out for you. Also, I would love to see your creations on Instagram. Be sure to tag me @livinglovingpaleo!
PIN IT FOR LATER – Chipotle Aioli
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