Chipotle Aioli (Paleo + Whole30)

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.

Chipotle Aioli served over a burger with lettuce, tomato and onion

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:

  1. Simply place all of the ingredients, minus the oil, into your blender.
  1. 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! 

making Chipotle Aioli in a glass jar with an immersion blender

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!

FYI, this can be the base of any of my egg-based sauces – like my Jalapeño Ranch & or even used in place of the egg for my Buffalo Ranch Potato Salad!

  • 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: 

  1. 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.
  2. 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.
  3. 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.
  4. 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”: 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

raw egg and seasonings in a glass jar next to an immersion blender

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!

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! 

Chipotle Aioli mixed in a glass jar

Other Aioli recipes to try:

Sun Dried Tomato Aioli

Pesto Aioli

Garlic Rosemary Aioli

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! 

 

Chipotle Aioli

Prep Time: 5 minutes

Total Time: 5 minutes

Chipotle Aioli served over a burger with lettuce, tomato and onion

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.

Ingredients

Instructions

  1. Place all of the ingredients into a tall container (a wide mouth mason jar or 2-cup pyrex measuring cup works great).
  2. Place the immersion blender at the bottom of the container, right over the egg yolk, and then start blending. Don’t move the immersion blender until the aioli begins to thicken. Once it starts to thicken, slowly move the immersion blender to the top until it all of the oil is completely mixed in. This should take about 30 seconds.
  3. Store in a sealed container in the fridge & ENJOY!

Notes

Store this aioli in a sealed container in your fridge (I use a mason jar).
If you use fresh garlic in this recipe, it'll last up to a week.
If you use garlic powder instead of fresh garlic, it'll expire on the same day that your egg does!

**FYI this recipe only works if you’re using an immersion blender. If you’re using a regular blender or vitamix, use the basic mayo recipe that can be found HERE. Then just add the chipotle powder, cajun seasoning, garlic & sea salt!

https://livinglovingpaleo.com/chipotle-aioli/

 

PIN IT FOR LATER – Chipotle Aioli

chipotle aioli served over a bunless burger

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46 Responses

  1. Tom
    | Reply

    Yeah. I see Mike put this on Everything. One of these days I’m gonna try some!

    • livinglovingpaleo
      | Reply

      You’re definitely gonna have to try some, Tom! You’re gonna have to steal Mike’s jar when he isn’t looking 😉

    • Mary
      | Reply

      I just made this sauce…AMAZING!!

    • Trish
      | Reply

      The sauce is pretty thick. Super delicious but I would like to thin it out. Could I just add a little water to do this or will that make the sauce go bad? Any tips are appreciated! 😀

      • livinglovingpaleo
        |

        Hey Trish! Blending it less next time will result in a thinner sauce, but you could easily thin it out by blending in almond or cashew milk – 1 teaspoon at a time!

  2. stef
    | Reply

    I’m wondering if this autoimmune protocol might help me – I have celiac and colitis – the thought of giving up eggs, nuts and coffee is a scary one though!! 🙂 I also am tired of living off meds that really don’t work!

    • livinglovingpaleo
      | Reply

      Stef, I am SOOO with you!! It took me almost a year after going paleo to give it a shot! I’m feeling really good, but have always been curious if these foods could be bothering me in anyway, so I finally decided it was time to find out! What keeps me going is just looking at it as very temporary, I have 21 days left, but who’s counting 😉

  3. Amy Ayers
    | Reply

    This looks absolutely amazing. I can’t wait to try it.

  4. bwdell
    | Reply

    What is a pastured egg?

    • livinglovingpaleo
      | Reply

      Hi! Pastured eggs are just what I recommend, but of course you can use whatever egg you’d like. Pastured eggs come from the healthiest chickens, that are completely free roaming and eat grass and bugs, which is what chickens are meant to eat 🙂 I get mine at my local farmers market, but you can also find them at Whole Foods or other health food stores. They have an amazing flavor and bright orange yolk, I highly recommend giving them a try!

  5. Sarah
    | Reply

    Sounds yum! Can you use another type of oil instead of avocado?

    • livinglovingpaleo
      | Reply

      Thanks, Sarah! I’ve heard of people using macadamia nut oil, or light olive oil (NOT extra virgin, as it will be very bitter). I know avocado oil can be expensive, if you have a Costco near you they have a great deal on it!

  6. ladysarahinlondon
    | Reply

    This is beyond my cooking skills but looks delicious

    • livinglovingpaleo
      | Reply

      Thank you!! I promise, it’s super easy if you have an immersion blender 🙂

  7. adashofmeg
    | Reply

    what a wonderful recipe babe! love you

  8. Carla
    | Reply

    After making this about a dozen times in the last month I had to tell you how delicious it is! Honestly I don’t even really love mayonnaise but this is in a category all it’s own! I used Extra Light Olive Oil and don’t notice an overwhelming taste. My favorite way to eat it is as a dip for sweet potato fries but it’s also amazing on turkey & beef burgers or just for dipping veggies! Makes it REALLY easy to get a healthy fat into every meal (really easy!) and also makes me happy I buy local eggs to use in it! Thanks!

    • livinglovingpaleo
      | Reply

      Thank you so much, Carla! You don’t even know how happy it makes me to hear that others love my recipes! I make a double batch of this weekly, my husband and I use it for everything! Thanks for letting me know that the light olive oil worked as well, I’ve had a few people ask 🙂

  9. Erin
    | Reply

    This. Saved. My life.

    • livinglovingpaleo
      | Reply

      You win all the awards for the best comment ever! 🙂

  10. […] spice blend is not only super easy, it’s also less expensive! I especially love this blend for my Chipotle Aioli, as well as just using it as a chicken rub. It has the perfect amount of heat, and a whole lotta […]

  11. […] This simple and super delicious recipe is awesome for meal prepping ahead of time, and would also be be really great served with my ranch dressing or chipotle aioli! […]

  12. Kelli
    | Reply

    Do you store in the fridge after and it it cold?

    • livinglovingpaleo
      | Reply

      Yep! If you use all dried seasonings, it’ll stay good in the fridge until the date your egg expires 🙂

  13. Imoana
    | Reply

    If I have premade mayo which seasonings so I add to it to make this?

    • livinglovingpaleo
      | Reply

      Hi! If you’re using pre-made mayo, just stir in the chipotle powder, Cajun seasoning, garlic and add sea salt to taste (as pre-made mayo usually has salt already in it). 🙂

  14. […] topped this casserole with my Chipotle Aioli (which is shown in these images), and then the next day I had it with salsa, and then my […]

  15. […] topped this casserole with my Chipotle Aioli (which is shown in these images), and then the next day I had it with salsa, and then my […]

  16. […] they’re all delicious! I love having it served raw as a slaw, tossed with my Ranch Dressing or Chipotle Aioli, quickly sautéed, stir-fried and steamed. I’ve also added a handful to my protein shake after […]

  17. […] Dinner – Wild caught salmon, roasted broccoli, white rice and my Chipotle Aioli. […]

  18. Melissa Sullivan
    | Reply

    Excited to try this! I just made it, but it didn’t get thick after I used my immersion blender. It was still pretty runny. I stuck it in the fridge in hopes it will thicken, but is that okay? Or how should I fix it?
    Thank you!

    • livinglovingpaleo
      | Reply

      Hi Melissa! Oh no, so sorry to hear that you had an issue! I haven’t heard of this happening before using an immersion blender, but I’m thinking it could be that you possibly moved the immersion blender from the bottom before it started to thicken? I haven’t had to personally thicken a mayo myself, but I did find this article that may be helpful – http://www.livestrong.com/article/498992-how-to-fix-thin-homemade-mayo/ Hope that works! 🙂

  19. […] – Wild-caught salmon, chipotle aioli, roasted purple sweet potatoes with ghee, sautéed zucchini & green […]

  20. Marilyn Verghese
    | Reply

    Just made this, and I see why your husband puts it on everything. Delicious! And way better than anything I could buy from a jar. Eating it as a dressing, but I’m picturing myself eating this on an avocado, burgers, and anything else I can think of. Thank you! This will probably become a staple in our house.

    • livinglovingpaleo
      | Reply

      Love that, thanks for sharing, Marilyn!

  21. Rebecca
    | Reply

    I’m curious to hear your thoughts and outcomes from the AIP 30 day plan??? I am currently doing a modified one for my needs (Hashimoto’s and SIBO). Thanks!

  22. Megan Camargo
    | Reply

    How would the recipe change if I have chipotle peppers in adoboe?

    • livinglovingpaleo
      | Reply

      Hey Megan! I’m not sure as I’ve never used them myself in this recipe. You’re welcome to experiment though!

  23. Dana Pauly
    | Reply

    Do you happen to know the servings for this recipe of followed exactly? I’m trying to add it to an app tracking my calories and I probably use a tablespoon at a time. Thank you!! It’s divine!!

    • livinglovingpaleo
      | Reply

      Hi Dana! It makes just about 1 cup, which would be 16 tablespoons. 🙂 Hope that helps!

  24. Emma
    | Reply

    So deliciously tasty (especially if you’re heavy handed on the spices!) and so awesomely easy, but this recipe is HELLA SALTY! I took the salt wayyy down the second time trying this and it was majorly improved (read: edible). Now we make it all the time and eat it on everything!!!

    • livinglovingpaleo
      | Reply

      Ah, that’s so strange as this has been one of my most popular recipes for years now! Could you have possibly used iodized salt, or was their iodized salt in the cajun seasoning that you used? I purposefully call for sea salt, as it’s about half as salty as iodized. Either way, I’m so glad that you found what worked for you!

  25. Christine Hunsberger
    | Reply

    What is the serving size? Trying to calculate macros for it!

    • livinglovingpaleo
      | Reply

      The serving size is totally up to you, but it makes 1 cup total (16 tablespoons) 🙂

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