Chipotle Mayonnaise

I have been in love with chipotle mayo from a far for years. I've never before attempted to make it.

This recipe was taken from the Food Network website. Emeril Lagasse’s Panko-Crusted Cod Sandwiches with Chipotle Mayonnaise.


  • 1 1/4 c. olive oil
  • 1 large egg
  • 1 T. lemon juice
  • 1 tsp. minced garlic
  • 1/2 tsp. Dijon mustard
  • 1 whole chipotle pepper in adobo sauce

In the carafe of a blender, combine the egg, lemon juice, garlic, mustard, and chipotle. Pulse until well incorporated. With the blender running, slowly drizzle 1 1/4 cups of the oil through the feed tube into the carafe to form a mayonnaise. Season with 1/2 teaspoon of the salt.

Recipe rating: 

Note: Chipotle is a strong taste with a good kick. I love it, my sis hates it. There’s not really any middle ground. So if you try it and don’t like it, c’est la vie. At least you tried something new!

This recipe makes a pretty big bowl of chipotle mayo. When I made it, it was intended for use in fish tacos. However, if you’re worried that you will have too much leftover chipotle mayo lying around, let me assure you there are plenty of recipes in which you can use this mayo:

And plenty more!

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