Homemade Chipotle Lime Mayonnaise (Print View)

Creamy mayo with chipotle and lime, perfect for tacos, sandwiches, or grilled veggies.

# Components:

→ Base

01 - 1 large egg yolk, room temperature
02 - 1 cup neutral oil (canola, sunflower, or light olive oil)
03 - 1 tablespoon Dijon mustard
04 - 1 tablespoon fresh lime juice
05 - 1 teaspoon white wine vinegar
06 - 1/2 teaspoon sea salt

→ Flavorings

07 - 1 to 2 chipotle peppers in adobo sauce, finely chopped
08 - 1 teaspoon adobo sauce (from canned chipotle)
09 - 1 small garlic clove, minced
10 - Zest of 1 lime

# Directions:

01 - Whisk together egg yolk, Dijon mustard, lime juice, white wine vinegar, and sea salt in a medium mixing bowl until fully blended.
02 - Slowly drizzle in the neutral oil while whisking continuously, starting with a few drops at a time until emulsified and thickened. Add oil in a thin, steady stream once mixture thickens and keep whisking vigorously.
03 - Stir in the chopped chipotle peppers, adobo sauce, minced garlic, and lime zest until evenly distributed.
04 - Taste and modify with additional lime juice or sea salt to suit preference.
05 - Transfer mayonnaise to an airtight container and refrigerate for at least 30 minutes to develop flavor before serving.

# Expert Advice:

01 -
  • You can dial up the heat or keep it mild, making every batch totally your own.
  • It slathers onto tacos and sandwiches in a way store-bought mayo never could, elevating even plain grilled veggies.
02 -
  • If you rush the oil, the emulsion can split—trust me, I learned the hard way.
  • Letting it chill before serving makes the chipotle and lime really pop.
03 -
  • If your mayo splits, whisk in a fresh yolk to rescue it—this trick has saved countless batches.
  • Turning up the lime zest gives a dazzling aroma that guests notice before tasting.
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