Ancho Aioli Recipe
This super simple homemade ancho aioli recipe is delicious on sweet potato fries, as a sandwich spread, burgers, grilled chicken, tacos you name it! I use my base mayo recipe and add just a few more ingredients to make it ancho style.
Related: Deconstructed taco bowls
Related: Dill Aioli Recipe
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Whether you call it ancho aioli, chipotle aioli, spicy mayo, harissa aioli – it’s spicy, creamy, and oh-so-delicious on just about anything. I love this sauce to level up basically any dish.
You can whip up your own ancho aioli within minutes using this recipe.
Ingredients
Base aioli ingredients
1 whole egg
1 egg yolk
1 tbs dijon mustard
1 tbs juice from lemon or lime
1/2 tsp sea salt
3/4 cup avocado oil (more or less to reach desired consistency)
Ancho ingredients
1 tsp ancho chili powder (or just chili powder)
1 tsp harissa (or chili) paste
How to make ancho aioli
- Place all the ingredients (except oil) into a blender (or cup of an immersion blender)
- Start to blend your ancho aioli while slowly drizzling the oil in at the same time (as best as possible).
- Once oil is added, if using immersion blender, lift the blender up just over the top of the aioli to let some air into it then back down to blend. This makes it nice and creamy!
- Add more avocado oil to thin it out depending on what you’re using it for.
tips for making spicy mayo
- Adjust spice – if you aren’t big on spice, start with just a little bit of chili powder and chili paste and increase if needed. Remember, you can always add more but you can never take it out.
- Control consistency – same idea here, start with less avocado oil and add more to reach your desired consistency. If you’re drizzling your ancho aioli, then you’ll want it a bit thinner than if you were dipping.
- Shortcut – This is a super quick recipe as is, but if you’re pressed for time, use storebought mayo and just stir in the ancho ingredients. No need for a blender and no need to make your own mayo!
how to store Harissa aioli
Store your harissa aioli in the refrigerator for up to 7 days (if it lasts that long in your house!).
why you’ll love ancho aioli
- Ancho aioli takes less than 5 minutes to make.
- You can adjust the spice level easily.
- This dip is creamy, tangy and spicy!
- Ancho aioli is the perfect dip, sauce, or spread to level up any dish.
Serving suggestions for spicy aioli
- Dip sweet potatoes fries, tots, or onion rings
- Use as a sandwich spread
- Drizzle over tacos
- Dip grilled chicken
- Use as a spread for burgers or paninis
- Dip for sourdough soft pretzels
FAQ For ancho aioli
aioli sauce is traditionally made from olive oil and garlic blended together to create a creamy sauce.
Ancho powder is made up of dried and ground ancho chilis made into a powder.
Aioli is slightly different than mayonnaise in that it doesn’t traditionally use eggs as mayonnaise does. Instead, aioli is made from olive oil and garlic. Whereas, mayonnaise is usually made from canola oil and eggs.
Aioli is healthier than mayo if both are made in their traditional ways. Because aioli typically uses olive oil and mayo typically uses canola oil, olive oil is a healthier fat than canola oil.
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more healthy recipes
Spiced Pumpkin and Chorizo Chili
Peanut butter bliss ball recipe
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print the ancho aioli recipe
Ancho Aioli
Ingredients
Equipment
Method
- Place all the ingredients (except oil) into a blender, or cup of an immersion blender.
- Start blending while simultaneously drizzling the oil in. This will give you that creamy and thick consistency.
- Once oil is added, if using immersion blender, lift the blender up just over the top of the aioli to let some air into it then back down to blend. This makes it nice and creamy!
- Add more avocado oil to thin it out if desired.
Notes
tips for making spicy mayo
- Adjust spice – if you aren’t big on spice, start with just a little bit of chili powder and chili paste and increase if needed. Remember, you can always add more but you can never take it out.
- Control consistency – same idea here, start with less avocado oil and add more to reach your desired consistency. If you’re drizzling your ancho aioli, then you’ll want it a bit thinner than if you were dipping.
- Shortcut – This is a super quick recipe as is, but if you’re pressed for time, use storebought mayo and just stir in the ancho ingredients. No need for a blender and no need to make your own mayo!
how to store Harissa aioli
Store your harissa aioli in the refrigerator for up to 10 days (if it lasts that long in your house!).Pin it for later – Ancho Chili Recipe
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