Chipotle Aioli Sauce Recipe

Aioli sauce in a black bowl on a wooden board.

Course Condiment

Prep Time 5

Total Time 5

Servings 2-tbsp servings

Calories 151kcal

Ingredients

1 clove garlic minced
¼ teaspoon kosher salt
½ cup mayonnaise
1 tablespoon lime juice freshly squeezed
1 teaspoon adobo sauce from a can of chipotle peppers in adobo sauce
1 tablespoon olive oil
¼ - ½ teaspoon chipotle powder

Instructions

Mash together minced garlic and kosher salt with the side of a knife until a smooth paste forms (see photos in post).
1 clove garlic, ¼ teaspoon kosher salt
In a medium bowl, add mayo, garlic paste, lime juice, adobo sauce, and olive oil and mix well to combine. Add ¼ teaspoon of chipotle powder, taste, and add more to taste.
½ cup mayonnaise, 1 tablespoon lime juice, 1 teaspoon adobo sauce, ¼ - ½ teaspoon chipotle powder, 1 tablespoon olive oil
Refrigerate for 30 minutes to meld flavors. Enjoy on tacos! If desired, add to a squeeze bottle for easy drizzling.

Notes

Substitutions: If you don't have chipotle powder, use chile powder in its place. Add cayenne pepper to desired level of heat.

Save the adobo sauce: Freeze the remaining adobo sauce in 1 teaspoon amounts to use in other recipes!

Thicker or thinner: For a thicker sauce, reduce or omit the olive oil or refrigerate the aioli for a while to solidify the olive oil. To thin out the sauce again before serving (for easier squeezing in a squeeze bottle, for example), add a little additional olive oil until the desired consistency is reached.

To use in a squeeze bottle: Pass adobo sauce through a fine mesh sieve first to remove any chunks that may get stuck in a squeeze bottle.

Nutrition