Paleo Chipotle Mayo
Servings: 20 servings
Calories: 200kcal
Ingredients
- 2 eggs, room temperature
- 1 ½ dried chipotle peppers stems removed (adjust if needed)
- 2 tablespoons coconut vinegar or apple cider vinegar
- 1 ½ teaspoons salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups light olive oil
Instructions
- Place eggs in a large, wide-mouth mason jar.
- Break chipotles up into large pieces and add them to the jar.
- Add vinegar and salt and blend with an immersion blender until combined. There will be small pieces of the pepper still.
- Add in the garlic powder and onion powder and blend once quickly.
- With blender on, slowly stream in olive oil until all is added.
- Move immersion blender up and down to fully incorporate all the oil- this will only take about 30 seconds.
Nutrition
Calories: 200kcal | Carbohydrates: 1g | Protein: 1g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 182mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 24IU | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.2mg