Why this is our go-to chili aioli sauce
- It’s made with simple ingredients we already have in the pantry and it’s easy to make from scratch.
- We can choose if we want it spicy or not. Sometimes we add in a touch of cayenne pepper and sometimes we leave it out. Either way we’ve tried it it’s delicious.
- We put it on just about everything!
Looking for more aioli in your life? Check out this rich and creamy bacon aioli
How to make our easy homemade aioli (step-by-step)
Ingredient notes
- Eggs – Since raw eggs are used for this sauce, it’s important to use the freshest eggs possible.
- Avocado oil – Avocado oil is one of the best oils to use for aioli. If you substitute any other oil, use one that is very neutral in flavor. I don’t advise using olive oil as it is too strong tasting and will overpower the other seasonings.
- Chili powder – All chili powder is different. Some can be bold and spicy, some can be mild and more neutral. Adjust accordingly depending on the chili powder you are using. We like simply organic brand, it’s a good middle of the road chili powder.
- Cayenne pepper – If you want this sauce to be spicy, add a little cayenne (or even sub some hot sauce of choice). Or, you can omit this entirely if you want a mild tasting sauce.
Recipe tips and notes
- Emulsification – The easiest way to get the oil to emulsify is to use a wide-mouth pint jar and an immersion blender as noted in the recipe. It seriously works every time and takes only seconds.
- Blender option – If you are using a blender, pour the oil in very, very slowly. You can also use room-temperature eggs if preparing the sauce this way to help with emulsification.
- Storage – Refrigerate the sauce immediately. It’s best if consumed within 3-4 days.
We hope you love this recipe as much as we do!
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Get the Recipe:
5-Minute Creamy Chili Aioli
You'll love this easy homemade chili aioli sauce that you can whip up in about 5-minutes with your immersion blender or blender. It's zesty, a little spicy and you can use it as a dip or sauce for just about anything!
Ingredients
- 1.25 cups avocado oil
- 2 eggs
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp sea salt
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- 1/4 tsp cayenne, (optional)
Equipment
Instructions
- Place all of the sauce ingredients in a pint jar or 2 cup pyrex measuring cup. You want a container just wide enough for your immersion blender and this recipe was created specifically to fit a wide mouth pint jar.
- Place the immersion blender at the bottom of the container. Start blending while holding the blender at the bottom. Don’t move the blender from the bottom until the sauce begins to emulsify and thicken. Once it starts to thicken, slowly move the immersion blender to the top until all of the oil is completely mixed in. It should result in a thick, mayo-like sauce.
- Refrigerate immediately and use within two weeks.
Notes
Nutrition amounts are per serving and an estimate. See our full nutrition information disclosure here.
To make this recipe in a blender, add all of the ingredients except the avocado oil to a blender. Measure out the avocado oil and have it ready to pour. Start the blender and while the blender is running, slowly pour the avocado oil into the blender. We suggest using a high-powered blender like a blendtec or vitamix to help the mayo emulsify and thicken.
Calories: 160kcal, Carbohydrates: 0.3g, Protein: 1g, Fat: 18g
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