This chipotle aioli is one of my favorite sauces to whip up when I want something smoky, spicy, and creamy. It’s made with simple ingredients, and the chipotle chiles in adobo bring a rich, bold flavor that pairs beautifully with everything from fries to grilled meats and sandwiches. I love how quickly it comes together and how versatile it is in my kitchen.
Why You’ll Love This Recipe
I like this recipe because it’s easy, customizable, and adds instant flavor to almost any dish. The smokiness from the chipotle, the tang of lime, and the creaminess of the aioli make it a perfect all-purpose condiment. It only takes 10 minutes to prepare, and I can adjust the heat to suit my taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 egg, at room temperature for 30 minutes
2 tablespoons freshly squeezed lime juice
1 clove garlic, minced
1 teaspoon Dijon mustard (or yellow mustard)
1 tablespoon chipotle chile in adobo (from the can, adjust to taste)
1 teaspoon smoked paprika
½ teaspoon sea salt (more to taste)
¾ cup avocado oil (or olive oil, or a neutral oil)
Directions
-
I add all the ingredients except the oil to a blender.
-
With the blender running on low speed, I slowly drizzle in the oil in a thin stream, letting it emulsify.
-
I continue adding the oil until the aioli becomes thick and creamy.
-
I taste and adjust with more chipotle or salt if needed.
-
I use it right away or refrigerate it for later.
Servings and timing
This recipe makes about 1 ¼ to 1 ½ cups of chipotle aioli, which is around 12 servings. The total prep time is about 10 minutes.
Variations
Sometimes I make a quick version by mixing store-bought mayonnaise with chipotle, lime, garlic, and paprika. For extra spice, I add more chipotle or a dash of chipotle chili powder. When I want a slightly sweeter flavor, I stir in a touch of honey.
Storage/reheating
I store the aioli in an airtight container in the refrigerator for up to 4 days. Since it’s mayo-based, I don’t reheat it, but I stir it before serving to keep the texture smooth.
FAQs
Can I make this recipe without raw egg?
Yes, I use store-bought mayonnaise as a base and blend in the chipotle, lime, garlic, and paprika.
What if I can’t find chipotle in adobo?
I substitute with 1 teaspoon of chipotle chili powder, adjusting to taste.
How do I prevent the aioli from breaking?
I always add the oil slowly while blending to ensure it emulsifies properly.
Can I use olive oil instead of avocado oil?
Yes, though I prefer a light olive oil or neutral oil so the flavor doesn’t overpower the chipotle.
What dishes pair best with chipotle aioli?
I like serving it with fries, tacos, grilled meats, roasted vegetables, or as a spread for burgers and sandwiches.
Conclusion
This chipotle aioli is a quick, easy, and flavor-packed sauce that I love keeping on hand. The smokiness, creaminess, and slight heat make it perfect for dipping, drizzling, or spreading. Every time I make it, I’m amazed at how it instantly elevates even the simplest meals.
Print
Chipotle Aioli
- Total Time: 10 minutes
- Yield: 12 servings
Description
Creamy Homemade Aioli Infused with Smoky Chipotle, Lime, and Garlic for the Perfect Zesty Kick
Ingredients
1 egg (room temperature)
2 tablespoons freshly squeezed lime juice
1 clove garlic, minced
1 teaspoon Dijon mustard (or yellow mustard)
1 tablespoon chipotle chile in adobo (from can)
1 teaspoon smoked paprika
½ teaspoon sea salt (to taste)
¾ cup avocado oil (or olive/neutral oil)
Instructions
Add all ingredients except oil into a blender container.
Blend on low speed to combine.
With the blender running on low (speed 3–5), drizzle in the avocado oil very slowly.
Continue until all oil is added and the aioli is thick and emulsified.
Taste and adjust salt or chipotle level if needed.
Serve immediately or refrigerate for up to 4 days.
- Prep Time: 10 minutes
- Category: Appetizer
