Homemade Chipotle Mayo (no eggs, V & made from scratch)
A vegan homemade spicy chipotle mayo recipe
Equipment
- food processor or high speed blender
Ingredients
- 3/4 cup chickpea water
- 1 tablespoon chickpeas
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- 1 3/4 cup grape seed oil
- 1 teaspoon salt
- 2 chipotle peppers in adobo sauce (canned), with some of the adobo sauce
- 1 teaspoon cumin
Instructions
- Heat the chickpea water in a medium sauce on medium-high heat for 6 minutes, continuously stirring. Then remove and allow to cool on top of ice or in the freezer until it is no longer hot.
- When the chickpea water is cool, add it to the blender along with the lemon juice, dijon mustard, chipotle peppers and adobo sauce, cumin, salt and the tablespoon of whole chickpeas. Blend on the highest setting until pulverized.
- Turn speed to medium and slowly pour in the grape seed oil. It will become thickened and white in color.
- Transfer to a bowl or mason jar with a spatula.
Notes
-You can use vegetable oil or grapeseed oil. Both tend to be neutral in flavor and great options. I opt for grapeseed because canola oil is often an oil used in vegetable oil blends and I prefer to avoid canola oil for health reasons.
-Other options to add more spicy heat: cayenne, chili pepper, crushed red pepper flakes, sriracha.
-Chipotle mayo recipe with chipotle powder: Adding additional chipotle spice powder is a great away to emphasize the smoky pepper flavor even more. I recommend using this exact recipe and using 1 teaspoon of chipotle powder in addition.