homemade chipotle lime mayonnaise (Printer-friendly)

Creamy, smoky, and tangy mayonnaise with chipotle and lime. Ideal for tacos, sandwiches, or grilled veggies.

# Ingredient List:

→ 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 chipotle can)
09 - 1 small garlic clove, minced
10 - Zest of 1 lime

# How-To Steps:

01 - In a medium mixing bowl, whisk together the egg yolk, Dijon mustard, lime juice, white wine vinegar, and sea salt until the mixture is completely smooth.
02 - Whisk constantly while gradually drizzling in the neutral oil. Begin with a few drops at a time, increasing to a thin steady stream once mixture thickens and emulsifies, maintaining vigorous whisking throughout.
03 - Once the oil is fully incorporated and the emulsion is thick and creamy, whisk in the chopped chipotle peppers, adobo sauce, minced garlic, and lime zest until evenly distributed.
04 - Taste the mayonnaise and adjust with additional lime juice or sea salt as needed for desired flavor balance.
05 - Transfer the mayonnaise to an airtight container and refrigerate for at least 30 minutes prior to serving to allow flavors to meld.

# Expert Suggestions:

01 -
  • The creamy, smoky kick adds instant flair to tacos or roasted veggies–just don't tell how easy it is.
  • This mayo is a secret weapon for last-minute lunch upgrades.
02 -
  • You can't rush the oil—if you pour too fast, you'll get a runny mess.
  • Using room temperature egg yolk made the mayo silky instead of stubbornly thin; don't skip it.
03 -
  • If your mayo splits, whisk in a spoonful of warm water – it often brings it right back.
  • Start with less chipotle if serving spice-shy guests; you can always add more later.
Go Back