5-minute Chipotle Avocado Mayonnaise
  1. Place the avocados, chipotle chile in adobo sauce, Dijon mustard, lemon juice, and kosher salt in a mini food processor or blender. Process until smooth, 30 seconds to 1 minute.

  2. Scrape down the sides of the bowl or pitcher.

  3. Turn the motor on and slowly drizzle in the oil.

  4. Blend until smooth and emulsified, about 1 minute.

Recipe Notes

Storage: Avocado mayonnaise is best eaten the day it is made. Place leftovers in a jar, press a sheet of plastic wrap direct on the surface of the mayo, then seal the jar. Refrigerate for up to 3 days.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🧂Condiment

Cuisine🇲🇽Mexican

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyVery Easy ⏰ 5m

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