This spicy jalapeño mayo is about to become your new go-to dipping sauce! Making mayonnaise from scratch is surprisingly simple, and the result is a creamy, zesty blend with just the right kick of heat. Perfect for dipping fries or to drizzle on your burgers, sandwiches, and tacos!
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This homemade jalapeno dip is a total game changer for parties and BBQs. I always keep a batch on hand since it’s so easy to whip up and lasts up to a week in the fridge.
I love slathering it on my spicy turkey burgers, dipping zucchini fries, or drizzling it over bean and cheese tacos. It adds the perfect pop of flavor every time!
📖Why My Recipe Works
- Not Chunky- The jalapenos are blended until smooth and creamy, so no chunky bits.
- Homemade Mayo- This recipe uses egg yolks and olive oil to make a fresh and rich mayonnaise. Sure, you can use store-bought mayonnaise, but once you try homemade, you won’t want to go back!
🧾Ingredient Notes
- Egg Yolks- Use fresh, room temperature eggs to blend better. Make sure to use pasteurized egg yolks to be on the safe side since we're using it raw.
- Jalapeño- Use fresh jalapeno peppers. Remove the seeds for less heat.
- Garlic- Use fresh garlic for the best flavor. If you want a milder taste, use roasted garlic.
- Olive Oil- Or avocado oil.
- Lime Juice- Lemon juice will work as a substitute.
⏲️How to Make Jalapeño Lime Mayo
- Pulse the blender a few times to roughly chop the jalapeño and garlic. Then, blend on low speed to break them down until finely chopped and incorporated with the egg yolks.
- Drizzle the oil in very slowly while the blender is running so that it emulsifies perfectly. If you rush this step, your sauce can turn out too thin or the mayonnaise may separate. Add lime juice, salt, and taste and adjust as needed.
🥗What to Serve with Jalapeño Aioli
I’ve got an endless list of things to pair this spicy mayonnaise with, but some of my top faves are my roasted veggie sandwich, lemon pepper chicken wings, eggplant fries, and zucchini fritters! Trust me, this mayo takes everything to the next level!
👩🏻🍳 Expert Tips
- Double the recipe if you're serving a larger crowd or want extra to keep on hand for later.
- To remove the seeds, cut the jalapeno in half lengthwise, scrape out the seeds with a spoon, then chop the flesh.
- Let the aioli rest in the fridge for at least 30 minutes for the flavors to meld. It also makes the sauce even creamier.
More Dips and Sauces
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📖 Recipe Card
Spicy Jalapeno Mayonnaise
Ingredients
- 3 egg yolks
- 1 jalapeno
- 2 cloves garlic
- 1 ⅓ cups olive oil or use avocado oil
- ½ teaspoon kosher salt
- 1 ½ Tablespoons lime juice
Instructions
- Destem and roughly chop the jalapeño. You can deseed and remove the ribs, but the mayo will be less spicy. Add the pepper, garlic, and egg yolks to the blender. Process until the pepper is finely chopped.1 jalapeno, 2 cloves garlic, 3 egg yolks
- Slowly stream in the oil. Once all the oil is incorporated and the mayonnaise is thick and creamy, whisk in the salt and lime juice.1 ⅓ cups olive oil, ½ teaspoon kosher salt, 1 ½ Tablespoons lime juice
- Taste and adjust the seasoning as needed, adding more lime juice for acidity or more pepper for a spicier aioli. Chill for 30 minutes before serving.
Notes
- Make sure to use pasteurized eggs since they are not cooked.
- You can use 1 cup of mayonnaise rather than making it from scratch.
- I prefer to use an immersion blender for this recipe but you can use a regular blender or a small bowl and whisk by hand.
🌡️Storing Leftovers
- You can make this aioli recipe in advance, up to a week. Making it ahead allows time for the flavors to develop and meld even more.
- Store homemade aioli in an airtight container or jar and refrigerate for up to 1 week.
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