Homemade Chipotle Mayo

I think at this point, I should just get a crown with the word “condiment” on it and wear it around my head permanently.  Seriously, could I call myself a ‘self-proclaimed condiment queen’ any more times around here?  I think not.  Yet still I will, of course.  😉  I like condiments, what can I say.  I’ll eat pretty much any sauce, dip, or spread you throw my way.  Devour, straight from the bowl, if you’ll let me.  It’s that intense.  That deserves a crown I think.

This condiment is a goodie… one that’ll go with pretty much anything.  Chipotle mayo… it’s smoky, it’s zingy, it’s all things good.  Like a ranch, but with a Latin oomph. 😉  It’s awesome as a dip with veggies and wings (as seen below), as a spread on sandwiches, dolloped on a burger, or even used as the base of a very delicious creamy taco salad dressing.  This one probably wouldn’t be eaten out of the bowl, that’s a stretch, but it’s a damn fine addition alongside many a meals.  🙂

INGREDIENTS

1 cup avocado oil (or other healthy flavorless oil you like)

1 egg

2 tsp lime juice

1 tsp fresh lemon juice

3/4 tsp ground chipotle powder

3/4 tsp granulated garlic

1/2 tsp smoked paprika

1/4 tsp chili powder

1/2 tsp salt

*You’ll need an immersion blender for this- THIS is the one I have, use, and love

**Want more stuff like this?  Check out my plain mayo HERE or my homemade ranch HERE!  Or see my wings recipe HERE to serve with it!

DIRECTIONS

Add the oil, egg, lemon and lime juice, and seasonings to a small jar…

the mouth of the jar should be just wide enough to fit the immersion blender

Wait a few seconds, until the egg has fallen to the bottom of the jar

Add the immersion blender

Once on, the liquid should begin turning thick within seconds

Blend for about 15 seconds, until it’s a creamy consistency you like

Give it a quick taste…

This is the time to adjust any flavors you wish…

Want it smokier?  Add more smoked paprika

Want it zingier?  Add some more lime

Get that stuff how you want it 🙂

That’s it…

Either use it right away, or seal it up and store it in the fridge for up to a week!