Homemade Chipotle Mayo

Recipe by: Cotter Crunch

How to make Chipotle mayo or plain mayonnaise with Paleo ingredients. Few ingredients and easy instructions!

Make This Recipe

1 egg yolk (Eggland’s Best Cage-free eggs)
1 tbsp red wine vinegar
dash of lemon juice
1/2 tsp ground mustard
1/4 tsp sea salt or kosher salt
3/4 cup avocado oil (see notes for other oils)
splash of lime juice
pinch of onion powder (optional)
1 tbsp + adobo sauce from a can of chipotle peppers to stir in after blended. Or you can use 1/2 tsp chipotle powder and pinch of smoked paprika. Or both!

Note: If you are using the adobo sauce from chipotle peppers, start with just a few tsps, then add more and adjust to your spice liking.

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Combine egg yolk, lemon juice, vinegar, 1/2 tsp mustard, and 1/2 teaspoon salt in a medium bowl. Whisk until blended/mixed thoroughly, about 30 seconds.
Using 1/4 to 1/2 teaspoon at a time (and whisking constantly), add the oil a few drops at a time to the yolk mixture until you’ve used 1/4 cup oil. This will take 4 to 5 minutes.
Next place egg mixture in a small food processor or blender with feed shoot. You may also continue to whisk by hand.
Cover and refrigerate. This mayo can be made up to 2 days ahead. Keep chilled for up to 4 to 6 days. Feel free to garnish with herbs and pepper when serving or using
Slowly add remaining 1/2 cup oil in a very thin stream, pulsing food processor or whisking constantly, until mayonnaise is thick, about 6 minutes or so by hand. Add in 1 tbsp chipotle sauce and/or 1/2 tsp paprika or chili powder. Mix in onion powder and splash of lime. Whisk again until combined.
Taste to see if mayo needs more spices or lemon/lime.

NOTES