• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About
    • Contact
  • Recipe Index
  • Subscribe
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
      • Contact
    • Recipe Index
    • Subscribe
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Condiments, Dressings & Sauces » Chipotle Aioli From Scratch

    Chipotle Aioli From Scratch

    Aug 16, 2020 · by Valentina · 8 Comments

    This post may contain affiliate links.

    Jump to Recipe

    This Chipotle Aioli From Scratch will take any sandwich, burger or salad to next level deliciousness! It's rich, creamy and bursting with flavor.chipotle aioli in white bowl with some drizzled on white plate

    What is aioli?

    Aioli is garlic mayonnaise that's traditionally made with garlic, lemon juice and olive oil.

    You can add all sorts of flavors to aioli to mix it up. Fresh herbs, spices, different citrus varieties, peppers . . . the possibilities are endless.

    Chipotle Aioli is my favorite! 

    What's is Chipotle Aioli?

    Chipotle Aioli is aioil with the addition of finely minced chipotles in adobo sauce.

    It's spicy with a delicious smoky flavor that's balanced with a touch of honey.

    chipotles in adobo in tablespoon and garlic on dark wood cutting board

    Uses for Chipotle Aioli

    • This Chipotle Aioli recipe will elevate any sandwich or burger to a higher level of deliciousness!
    • Serve it as a dip with French fries!
    • It would also be delicious thinned out with a bit of extra virgin olive oil, and used as a salad dressing.
    • Serve it with grilled chicken, fish or steak. It will be fabulous.
    • Dip artichoke leaves into it.

    How to make Chipotle Aioli From Scratch

    Add the egg yolk and minced garlic to a mixing bowl.egg yolk and minced garlic in glass bowl

    Whisk the yolk with the garlic until it's blended.mixed egg yolk in glass bowl

    Add the olive oil bit by bit, drop by drop at first, and whisk after each addition. This is what is should look like at the halfway point.aioli being whisked in glass bowl

    As the aioli thickens, you can add larger amounts of the oil at a time, continuing to whisk. It should be quite thick when it's done.aioli being whisked in glass bowl

    Use a spoon to mix in the chipotles and lemon juice. Then season to taste. (Here's how.)

    Voila, Chipotle Aioli From Scratch!

    (Detailed instructions are below.)

    Recipe Tips and Substitutions

    • It's very important to add the oil bit by bit (drop by drop in the beginning) as you whisk, so that the aioli emulsifies and thickens properly. It will be tempting to add more to speed things up -- don't do it or it will be thin.
    • Chipotle with lime is as delicious as chipotle with lemon, so you can try the recipe with lime juice instead to change it up if you like.
    • For an earthier flavor in this Chipotle Aioli recipe, add about ¼ teaspoon of ground cumin.
    • For less heat, remove the seeds from the chipotles.
    • The whisking in the recipe definitely takes a little muscle. If you're not up for it and want to save time, you can simply mix the garlic, lemon juice, chipotles and honey into ½ cup of a high quality prepared mayonnaise.

    Chipotle Aioli in white bowl with small spoon

    Is it safe to use raw egg?

    Eggs have a low risk of foodborne illness, but that doesn't mean you shouldn't be careful. Therefore, it's important to use pasteurized eggs. There are brands that sell eggs already pasteurized, like this brand. And in the instructions below, you'll see how to pasteurize eggs yourself.

    How long will it keep?

    The aioli will keep in a tightly sealed container in the refrigerator for at least two weeks.

    I would suggest having a jar of this Chipotle Aioli at the ready at all times. Next time you make burgers you'll be ready.

    I hope you love it as much as I do!

    More recipes using chipotles:

    • Smoky Chipotle Parmesan French Fries
    • Smoky Chipotle Breakfast Nachos With Eggs
    • Chipotle Mango Quesadilla Recipe
    • Mesquite Chipotle Cheddar Cheese Muffins
    Chipotle Aioli in white bowl with small spoon

    Chipotle Aioli From Scratch

    Valentina K. Wein
    This Chipotle Aioli recipe can take any sandwich, burger or salad to next level deliciousness! It's rich, creamy and bursting with flavor.
    Makes about ½ cup
    5 from 1 vote
    Print
    Prep Time 20 minutes mins
    Total Time 20 minutes mins
    Course Condiments, Sauces, Dressings and Vinaigrettes
    Cuisine American
    Servings 8
    Calories 130 kcal

    Ingredients
      

    • 1 large egg yolk (see recipe instruction no. 1)
    • 1 teaspoon garlic, minced
    • ½ cup extra virgin olive oil
    • 1 tablespoon chipotle peppers in adobo sauce, super finely chopped
    • 1 teaspoon lemon juice
    • 1 teaspoon honey
    • salt to taste

    Instructions
     

    • Pasteurize the egg. Place the egg in a small pot with enough water to cover it. Turn the heat to medium-low. Use a cooking thermometer and bring the temperature to 140°F. Keep the water at this temperature for about 3 minutes. (If the temperature is going up, turn the heat to a lower setting.) Remove the egg from the water with a slotted spoon and rinse it with cold water.
    • Emulsify the egg yolk with the oil and garlic. Separate the yolk from the white of the egg. Then add the yolk and garlic to a small mixing bowl and whisk to blend. Then add the olive oil bit by bit, vigorously whisking after each addition. The oil should be added drop by drop at first (literally). As the mixture thickens, you can add a bit more with each addition. I suggest drop by drop, then about 1 teaspoon at a time. Once about half of the oil has been added, you can add about 1 tablespoon at a time -- always whisking until each addition is blended before adding the next.
    • Flavor the aioli. Use a spoon to mix in the chipotles, lemon juice and honey.
    • Season. Season to taste with salt. (Here's How to Season to Taste.)

    NOTES

    Calorie count is only an estimate.

    NUTRITION

    Calories: 130kcal
    Keywords great for sandwiches, great for burgers
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

    More Condiments, Dressings & Sauces

    • Small turquoise-rimmed ceramic bowl fill with chunky apricot preserves and a small golden spoon.
      The Best Apricot Preserves
    • Green Lemon pesto with lemon slice and basil leaf on top, in a green bowl, fitted inside a yellow bowl.
      Lemon Pesto
    • Creamy Avocado Butter in a red and white striped bowl.
      Avocado Butter Recipe
    • Top view of a brown-rimmed bowl filled iwth crisped quinoa.
      Crispy Quinoa

    Reader Interactions

    Comments

    1. angiesrecipes

      August 16, 2020 at 7:22 pm

      Thumbs up for you making mayonnaise with a hand whisk! Your aioli with chipotle looks amazing!

      Reply
      • valentina

        August 16, 2020 at 7:34 pm

        Thanks, Angie. My arm was very tired! 😉 ~Valentina

        Reply
    2. Chef Mimi

      August 17, 2020 at 6:27 pm

      This is fabulous. Back when I catered, I used to make all kinds of mayos and mustards, just to make things fun. So you know I absolutely love this!!!

      Reply
      • valentina

        August 18, 2020 at 1:24 pm

        Thanks, Mimi. Last night we slathered it on grilled veggie burgers. Delicious. I bet you have so many good recipes for the mayos!! 🙂 ~Valentina

        Reply
    3. David Scott Allen

      August 18, 2020 at 3:37 pm

      Chipotle mayo is one of my absolute favorite things. You are reminding me of a dish I created about 25 years ago that needs to have its debut on the blog!

      Reply
      • valentina

        August 18, 2020 at 4:15 pm

        Yay! I can't wait to see what it is, David. 🙂 ~Valentina

        Reply
    4. 2pots2cook

      August 19, 2020 at 1:53 am

      5 stars
      Wow ! I have never tasted aioli with any twist at all ! This one with cipotles must be totally great ! Love it Valentina !

      Reply
      • valentina

        August 19, 2020 at 11:35 am

        Thank you! Hope you try and love it. 🙂 ~Valentina

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    4TH OF JULY PARTY IDEAS

    • Several fruit appetizers on toothpicks with cherries and blueberries on a white plate.
      Mini Fruit Skewers
    • Large ceramic serving bowl full with Watermelon Basil Salad with feta, avocado, and balsamic reduction.
      Watermelon Basil Salad with Avocado
    • Close up of a Grilled Mediterranean Burger in a bun with all the fixins.
      Mediterranean Burgers with Olives and Feta
    • Close up of orange popsicle with fresh berries.
      Orange Popsicles with Fresh Berries

    POPULAR SUMMER RECIPES

    • Black bowl filled with mango salsa with a small Habanero pepper right on top.
      Mango Habanero Salsa
    • Light green bowl with strawberry and goat cheese salad and a dark wooden twisted-handled serving spoon.
      Strawberry Goat Cheese Salad
    • Green Lemon pesto with lemon slice and basil leaf on top, in a green bowl, fitted inside a yellow bowl.
      Lemon Pesto
    • Basil Pizza with one slice being taken off the plate.
      Basil Pizza with Pesto

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2025 Cooking On The Weekends, All Rights Reserved