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.
Scrape down the sides of the bowl or pitcher.
Turn the motor on and slowly drizzle in the oil.
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.
