Homemade Chipotle Lime Mayonnaise (Printer View)

Creamy, smoky, and tangy mayo infused with chipotle and lime. Elevates tacos, vegetables, and sandwiches.

# What You'll Need:

→ Base

01 - 1 large egg yolk, at 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
09 - 1 small garlic clove, minced
10 - Zest of 1 lime

# Method Steps:

01 - In a medium mixing bowl, whisk together the egg yolk, Dijon mustard, fresh lime juice, white wine vinegar, and sea salt until smoothly combined.
02 - Whisk constantly while slowly drizzling in the neutral oil, beginning with a few drops at a time. Once emulsification starts and mixture thickens, add remaining oil in a thin, steady stream, whisking vigorously until fully incorporated and creamy.
03 - Add the chopped chipotle peppers, adobo sauce, minced garlic, and lime zest. Mix until evenly combined.
04 - Taste the mixture and adjust seasoning as desired, using additional lime juice or salt for preferred tang and balance.
05 - Transfer the mayonnaise to an airtight container and refrigerate for a minimum of 30 minutes to allow flavors to meld before serving.

# Expert Advice:

01 -
  • This mayo packs a subtle heat and punchy citrus that store-bought just can’t match.
  • It’s a quick fix to jazz up everything from tacos to roasted vegetables, and the flavor is wildly addictive.
02 -
  • Pouring oil too quickly will ruin the mayonnaise—slow and steady is the secret I learned after many failed attempts.
  • Letting the finished mayo rest in the fridge before serving takes it from good to truly irresistible.
03 -
  • If the emulsion breaks, quickly whisk in an extra egg yolk to fix it.
  • Zesting the lime right before adding locks in volatile citrus oils for fresher aroma.
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