Making from scratch chipotle aioli is one of the best ways to feel like you are enjoying gourmet food on a budget! Read on to find out how easy it is to make.
Great food on a budget!
There are only few foods that truly can check both boxes of gourmet and cheap! This is one of them.
I had my first chipotle aioli at a restaurant along with sweet potato fries. It was (and still is) one of the most delicious things to me.
It wasn’t long after having this aioli that I set out to figure out how to make it myself. Apparently making chipotle aioli is extremely easy, and inexpensive.
This chipotle aioli will really make you feel like you are living high on the hog even when you are on a low budget.
The main ingredients that make this chipotle aioli is egg yolks, oil and chipotle peppers in adobo sauce. All very cheap items.
Recipe for from scratch chipotle aioli
2 egg yolks
2 tbsp chipotle aioli in adobo sauce (found at Aldi)
Juice of 1/2 a lemon
3 cloves of minced garlic
1/4 tsp sugar or honey
1/2 tsp salt.
3/4 cup oil (avocado, or olive oil works best)
Instructions for chipotle aioli
Separate egg yolks and egg whites. Put egg yolks in the food processor.
** To separate egg yolks from egg whites, there are a few different ways. There are tools you can buy to do this for you. Or you can crack and egg and slowly let the egg whites out being sure to keep the egg yolks cradled in the shell. This is how I like to do it, and you can watch me make this aioli in my Youtube video listed above.
** Or you can separate them by cracking the eggs into a bowl and scooping up the egg yolk with one hand, and transfer it back and forth between each hand. The egg whites will fall in between your fingers and the yolks will stay cradled in your fingers.
Then add into the food processor the 2 tbsp chipotle in adobo sauce, lemon juice, salt, garlic and sugar.
Pulse in blender until combined.
Then using the slow pour feature on your food processor or blender, turn the blender to medium or high and slowly pour in the 3/4 cup oil. You will see the mayo-like consistency slowly form.
Scoop out of the blender and put in a container. Refrigerate until you use it. Also refrigerate between uses.
Didn’t turn out?
Making something like an aioli, mayo, hollandaise, and Bernese sauces can all be a little finicky if you aren’t used to them. They can kind of act like a funny science experiment. Sometimes they just don’t turn out. But there are a few things to know so you can avoid making these mistakes and get a perfect aioli 90% of the time!
You might be using the wrong equipment.
You need a food processor/blender with the slow pour feature or an immersion blender to make this process work.
If you don’t have this, and you are trying to make it by adding a little oil, then blending, adding a little oil and blending, the emulsifying process won’t work. You need the constant slow flow of oil, and the stiring or blending to make the consistency of an aioli.
Too much liquid
You may have used too much lemon juice, or have too much egg white attached to the egg yolk. If you are using honey to sweeten this aioli instead of sugar, it may be that you have used too much.
Or if you have used too much liquid it may not set as well.
If this is the case, if will still be extremely tasty, and totally still edible. However it will be more like a salad dressing, or a sauce that you can drizzle on your meal.
Don’t use coconut oil
Most oils will work with this recipe. However, because this is a recipe that requires a liquid form of oil, coconut oil should not be used. Coconut oil will harden when it is cooled and will not set the aioli properly when mixed.
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Food processor with slow pour feature
Enjoy Chipotle Aioli with:
Sweet Potato Fries
Burgers
Deli sandwiches
Eggs and Veggie Breakfast Skillet
Roasted Chicken and Veggies
Steaks
Tacos, burritos or taco salads
From Scratch Chipotle Aioli
Ingredients
- 2 egg yolks
- 2 tbsp chipotle aioli in adobo sauce found at Aldi
- Juice of 1/2 a lemon
- 3 cloves of minced garlic
- 1/4 tsp sugar or honey
- 1/2 tsp salt.
- 3/4 cup oil avocado, or oil is the best
Instructions
- Separate egg yolks and egg whites. Put egg yolks in the food processor.
- ** To separate egg yolks from egg whites, you can do it a few different ways. There are tools you can buy to do this for you. Or you can crack and egg and slowly let the egg whites out being sure to keep the egg yolks cradled in the shell. See pick below.
- ** Or you can separate them by cracking the eggs into a bowl and scooping up the egg yolk with one hand, and transfer it back and forth between each hand. The egg whites will fall in between your fingers and the yolks will stay cradled in your fingers.
- Then add into the food processor, the 2 tbsp chipotle in adobo sauce, lemon juice, salt, garlic and sugar.
- Pulse in blending until combined.
- Then using the slow pour feature on your food process or blender, turn the blender to medium or high and slowly pour in the 3/4 cup oil. You will see the mayo-like consistency slowly form.
- Scoop out of the blender and put in a container. Refrigerate until you use it. Also refrigerate between uses.
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