Creamy spicy paleo chipotle aioli is quick and easy to make! Use it as a condiment, spread, or sauce for so many of your favorite dishes.
Who here is ALL about a great condiment?
Even the most humble meals can be drastically improved by a basic, fresh and funky homemade sauce or spread.
Enter: chipotle aioli.
Elixir of the Gods.
It’s thick, creamy, zesty, tangy, with a nice little kick. It can go anywhere a mayonnaise can go, and let’s face it: if homemade aioli could sprout legs, it would run circles around mayo IMHO.
Let’s have words.
What is Aioli?:
Aioli is similar to mayonnaise in the sense that the two are condiments that incorporate egg and oil. I find homemade aioli to be creamier, more flavorful, less jiggly than mayonnaise. Both are very versatile!
I like using aioli on my hamburgers, sandwiches, wraps, and even incorporate it into salad dressing from time to time.
A cautionary word: Aioli is made with raw egg yolk. If you’re feeding children, pregnant, or are simply afraid of raw egg yolks, avoid making aioli.
Ingredients for Aioli:
Base line ingredients for homemade aioli: garlic, egg yolk, lemon juice, oil. From here, you can leave the aioli as is, or flavor it to your heart’s delight.
I add stone ground mustard and chopped chipotle chilies in adobo sauce to make it extra special.
How to Make Chipotle Aioli:
Making chipotle aioli is the same process as regular aioli, with the addition of chopped chipotle chilis in adobo sauce. If you have never made aioli at home, no sweat. It’s super easy, but does require a little time and elbow grease due to all the whisking.
Add the minced garlic, mustard, egg yolk, and lemon juice to a mixing bowl and whisk together until smooth.
Slowly incorporate the oil into the mixture, whisking small amounts of it in at a time until it is completely incorporated.
Whisk vigorously until mixture is thick and creamy. This will take some time! Just keep going until the aioli is nice and thick.
Add the chopped chipotle chili in adobo sauce and continue whisking until well-combined.
Taste the aioli for flavor and add more sea salt to taste. You can also add some lime juice for an acidic tang.
Note: You can adjust the heat according to your spice tolerance, and you can also make the aioli without the chipotle chilies if you’re spice-averse.
What Type of Oil To Use For Aioli:
There is a lot of room for adaptation in the type of oil you can use in aioli. Many people use canola oil or olive oil. I prefer using avocado oil or algae oil because they are both high in monounsaturated fat and have very subtle flavor.
I prefer using avocado oil or algae oil for sauces, marinades, and dressings because they don’t interfere with the flavor profile of the aioli. In this sense, the chipotle and garlic flavors shine through and you have the added benefit of an aioli that includes quality fat versus inflammatory fat.
What to Do with Chipotle Aioli:
You can use aioli in many different ways! Here are some of my favorite recipes from the blog that you can incorporate this aioli into.
- Avocado Tuna Salad (use in place of mayonnaise)
- Curried Chicken Salad Sandwiches (use in place of the yogurt or mayonnaise)
- Baked Salmon Burgers (use as a condiment for serving)
- Burger Bowls with Chipotle Sauce (use for drizzling on burgers)
- Crispy Baked Sweet Potato Fries with Chipotle Dipping Sauce(use in place of the dipping sauce)
- Creamy Turmeric Ginger Baked Sockeye Salmon (use in place of mayonnaise)
Aioli all the things!
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If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
Paleo Chipotle Aioli
Paleo chipotle aioli made with a few basic ingredients
Add the minced garlic, egg yolk, mustard, and lemon juice to a mixing bowl and whisk together until smooth.
Slowly incorporate the avocado oil into the mixture, whisking small amounts of it in at a time until it is completely incorporated. Whisk vigorously until mixture is thick and creamy.
Add the chopped chipotle chilies and whisk well to combine.
Taste aioli for flavor and add more chipotle chilis and/or lemon juice or sea salt to taste.
Store in an air tight container in the refrigerator for up to 5 days.