Creamy Homemade Aioli Infused with Smoky Chipotle, Lime, and Garlic for the Perfect Zesty Kick

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)

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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.