Make homemade ancho aioli using simple ingredients. Use the smoky and savory sauce to a flavor burgers, chicken wraps, salmon, and steak.
What is an Ancho Chile?
An ancho chile is a variety of dried chili pepper commonly used in Mexican cuisine. Many recipes include ancho chiles in sauces, marinades, soups, and stews because they have a mild, slightly sweet, and earthy flavor.
What is Ancho Aioli Made of?
- Mayonnaise: Use a high-quality mayonnaise, like Duke’s or Hellman’s, or you can make it from scratch with garlic, egg yolks, and canola or extra virgin olive oil.
- Lime Juice: Use two tablespoons of lime juice to cut the creaminess of the aioli. You can also use lemon juice, white vinegar, or apple cider vinegar.
- Honey: Balance the flavor with a small amount of honey.
- Garlic: I use three fresh garlic cloves, but measure with your heart.
- Salt: Taste and season the sauce with salt.
- Ancho Chile: Provide the sauce with its signature flavor using ancho chile powder. You can purchase ancho chili powder online or at your local grocery store.
Additions and Substitutions
- Replace store-bought mayonnaise with two egg yolks and 2/3 cups canola oil. Add the ingredients to a small blender with smashed garlic cloves and fresh lime juice if you prefer to make the aioli from scratch.
- Add a tap or two of liquid smoke if you want more of a smoky flavor.
- Replace the honey with sugar, brown sugar, or maple syrup.
- Use two whole dried ancho peppers for a more authentic flavor. Dry toast the chiles in a non-stick pan over medium heat or high heat, depending on your oven range. Then, transfer the peppers to a bowl of warm water to rehydrate. If using whole chiles rather than ancho powder, I recommend preparing the sauce with an immersion or small blender instead of whisking it by hand.
- If you prefer an eggless aioli, use sour cream or Greek yogurt instead of egg yolks.
How to Make Ancho Aioli
The full recipe with measurements is in the recipe card below.
Step 1: Whisk the mayonnaise, lime juice, and honey in a mixing bowl until smooth and combined.
Step 2: Add the minced garlic, salt, and ancho chile powder. Stir to combine, cover, and refrigerate for 10-15 minutes before serving.
If you enjoy this recipe, pair it with one of these dinner favorites!
Serving Suggestions
Ancho aioli is a perfect spread for brisket, burgers, sandwiches, pizza, ground beef tacos, sliders, and chicken wraps. Transfer the sauce to a small bowl and use it as a dipping sauce for your favorite chicken tenders, fried shrimp, smashed Brussels sprouts, sweet potato fries, tater tots, onion rings, french fries, or air fried plantains.
What to do with the Leftovers
- Refrigerate – Store the leftovers in an airtight container. Ancho aioli will keep for one week.
More Aioli Recipes:
Ancho Aioli
- Whisk
- 1 cup mayonnaise
- lime juice, 2 limes
- ½ teaspoon honey
- 3 garlic cloves, finely minced
- ½ teaspoon salt
- 1 tablespoon ancho chile powder
- Whisk the mayonnaise, lime juice, and honey in a mixing bowl until smooth and combined.
- Add the minced garlic, salt, and ancho chile powder. Stir to combine, cover, and refrigerate for 10-15 minutes before serving.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.