A tangy and savory homemade sauce, this chipotle aioli is ready in just 5 minutes using a jar and immersion blender (or regular blender). A seriously addicting sauce, you’ll find yourself putting it on just about everything!
Easy-to-make chipotle aioli
I’ll admit, until I tested this recipe, I was a little intimidated by making a homemade aioli or homemade mayonnaise. I was never quite sure how to get the oil to emulsify and thicken up and was worried that I’d just waste a bunch of perfectly good avocado oil.
I’m happy to say that all of my worries were for nothing. Using an immersion blender, creating this creamy sauce takes pretty much zero effort.
Or, if you don’t have an immersion blender a regular blender will work also. We’ve provided instructions for that in the notes section of the recipe.
Looking for more? Check out this post for 10 Essential Keto Sauces.
Tips for making homemade aioli
Although making this chipotle aioli sauce is super easy, there are a couple of key tips to follow to ensure success.
If using an immersion blender:
- Use a container or jar that is just slightly wider than your immersion blender. This recipe was designed specifically for a pint jar or a 2 cup pyrex measuring cup. The ingredients and the immersion blender will just barely fit in – that’s exactly what you want.
- When you start blending with the immersion blender, hold it at the bottom until the sauce turns thick and creamy. You’ll see it change color and texture. After the bottom of the jar turns creamy, slowly move the blender up to the top of the jar. Plunge the blender slowly up and down a couple of times and that’s it.
If using a regular blender:
- Start by adding all of the ingredients except the avocado oil to the blender.
- Measure out the avocado oil and have it ready to pour.
- Start the blender on a medium speed setting and slowly pour the avocado oil into the blender. You want the oil pour to be a very slow stream, just slightly more than a drip.
- Slowly pour all of the oil in with the blender running and it will emulsify and thicken as you pour the oil in.
Why make your own sauces?
We love making our own seasonings and sauces at home. They usually only take a few minutes to throw together and are cheaper and better tasting than most store bought blends or sauces.
Not to mention, you control the ingredients so you don’t have to worry about sugar and other common ingredients being added in. You can easily fit your diet and keep things gluten-free, keto or Whole30. Check out these posts for some more ideas:
Your turn to make this delicious sauce
Don’t be afraid of this recipe, have some fun in the kitchen and make your own chipotle aioli sauce. Let us know how it goes by leaving a comment below. Take a photo and tag us on Instagram @realsimplegood, so we can check it out! And make sure to give us a follow if you don’t already. Let’s stay connected!
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5-Minute Homemade Chipotle Aioli
- 1-1/4 cup avocado oil
- 2 eggs
- 2 tsp chili powder
- 1 tsp sea salt
- 1 tsp mustard powder
- 1/2 tsp chipotle powder
- 1/2 tsp minced garlic or sub 1/4 tsp garlic powder
- 1 lime, juice of (about 2 tbsp)
- 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.
Made this in the summer and not only was it simple and easy (and worked exactly as described) but it was delicious. Definitely a keeper. I’m also now considering what other flavors I could try… garlic and lemon, anyone?
We make this all the time. You can definitely switch up the flavors easily with the base oil and egg. Also – check out our bacon aioli :).
How long will this keep in refrigerator? I’m the only one who will be using it. I’d like to just make half but afraid the immersion blender wouldn’t work with the lesser amount of oil.
It should last about 2 weeks in the fridge. Don’t worry, you’ll find ways to use it ours never lasts that long!
Thanks. I’ll be making it as soon as I get mustard powder!
This sounds wonderful but I really have a problem with raw eggs. Is there a way around that? Thanks.
I’m sorry Jean, there isn’t a way to do it without eggs for this recipe. We do have other healthy sauces you could try though!
I made half the recipe substituting one chipotle pepper in adobo sauce for the chipotle powder because I didn’t have the powder. We had it with crab cakes last night.. It was DELICIOUS!
Tonight I had it on top of my taco salad … so, so good!
THANKS FOR ALL OF YOUR WONDERFUL RECIPES!
You are very welcome! Crab cakes and taco salad sound perfect for this sauce 🙂
So simple so good so easy. I don’t like food waste but my 14 year old did not eat his sandwich today because we ran out of this sauce! He came home from school and whipped up another batch.
Ha, that’s hilarious! Sorry if you wasted a sandwich but I’m happy to hear that your son is enjoying this and even making it himself 🙂
This was my lifesaver this whole 30!!!! I loved the video of how easy it was to make. Gave me the confidence to make it and make my own Mayo. I had it on eggs, potatoes, veggies as a dip, nacho fries, everything!
It is Justin’s favorite and he makes it ALL the time! So glad you love it, too! 🙂
So simple as so good!! Made it for our burgers, but also dipped our fries in it. Now planning what to use the rest of it on.
If you’re like me, you’ll put it on just about anything 🙂
Just made this yesterday.. I had ran out of avocado oil but had grape seed oil on hand which is light in taste also and it turned out great. Will definitely make again.
Glad you liked the recipe 🙂
Thank you! So glad you enjoyed it 🙂
Can this be made with any other oil? I recently discovered an avocado allergy. ?
Yes, you could use olive oil. Just try to find a light tasting olive oil or you will really taste the oil.
I tried olive oil and it was way too strong of a taste, as you said. So I used vegetable oil and it was great! I ended up making 8 batches, then mixed them altogether to cut the olive oil taste. That’s a lot of aioli! But my family ate it all in about 2 weeks. So good!
Yes, even light olive oil can have too strong of a taste. Glad you made it all work and the family enjoyed it 🙂
I make this almost weekly. So flavorful and delicious! I eat it on burgers, fries, carrots, tacos–pretty much any way I can get it into my mouth!! I like the (lack of) flavor avocado oil gives and the thicker texture.
Thank you Hannah! I make a batch of this almost weekly too :).
My all time favorite Whole30 sauce!
I 100% agree. I always have some in the fridge :).
Can you tell us how to make without an immersion blender?
You might be able to make it in a high powered blender like a vitamix or blendtec but we haven’t tried it so I’m not 100% sure if that would work to emulsify and make a thick aioli like the immersion blender. Sorry I don’t have a better answer but we’ve found the immersion blender to be the best tool to make sauces like this. Luckily they’re really cheap if you are interested in getting one :).
As an update to the comment above, I have tested this in a regular blender and included the instructions in the notes section of the recipe card.
I am allergic to eggs. Could I use Aquafaba instead of eggs?
Hi Mary, we have never tried this recipe with an egg replacement so I can’t say. If you try it, you’ll have to report back and let us know!