Homemade Chipotle Lime Mayonnaise (Printer-friendly)

Smoky chipotle and fresh lime elevate creamy mayo for tacos, sandwiches, or grilled veggies.

# What You Need:

→ 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 - 1–2 chipotle peppers in adobo sauce, finely chopped
08 - 1 teaspoon adobo sauce
09 - 1 small garlic clove, minced
10 - Zest of 1 lime

# How to Make It:

01 - In a medium mixing bowl, whisk together the egg yolk, Dijon mustard, fresh lime juice, white wine vinegar, and sea salt until the mixture is smooth.
02 - While constantly whisking, gradually drizzle the oil into the mixture, starting with a few drops at a time. Once emulsification begins, continue adding the rest of the oil in a thin, steady stream, whisking vigorously until the mixture thickens.
03 - Whisk in finely chopped chipotle peppers, adobo sauce, minced garlic, and lime zest until evenly blended.
04 - Taste the mayonnaise and adjust seasoning with additional lime juice or salt if needed.
05 - Transfer the mayonnaise to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.

# Cooking Tips:

01 -
  • The chipotle peppers lend a gentle smoky heat, transforming ordinary mayo into a flavor bomb.
  • The homemade touch means you can tweak the tang, spice, and creaminess to suit your mood any day.
02 -
  • If the oil is added too quickly, the mayo can split—slow and steady wins the race.
  • Letting it chill is essential; it tastes sharper right after mixing but smooths out after half an hour.
03 -
  • If your mayo splits, whisk in a teaspoon of warm water to bring it back together.
  • Zesting lime straight into the bowl keeps the flavor bold and prevents bitterness.
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