Homemade Chipotle Lime Mayonnaise (Print Version)

Smoky, tangy mayo with chipotle and lime. Ideal for tacos, sandwiches, and grilled veggies. Quick and easy.

# What You'll Need:

→ Base

01 - 1 large egg yolk, at room temperature
02 - 1 cup neutral oil, such as 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

# How-To Steps:

01 - In a medium mixing bowl, thoroughly whisk together egg yolk, Dijon mustard, lime juice, white wine vinegar, and sea salt until the mixture is uniform and creamy.
02 - While continuously whisking, add oil gradually, starting with just a few drops at a time. Once the mixture thickens and begins to emulsify, continue adding oil in a slow, steady stream, whisking briskly until fully incorporated and creamy.
03 - Whisk in the chopped chipotle peppers, adobo sauce, minced garlic, and lime zest until evenly dispersed.
04 - Taste the mayonnaise and adjust seasoning with additional lime juice or salt to preference.
05 - Transfer mayonnaise to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld before serving.

# Expert Suggestions:

01 -
  • It packs the kind of flavor that will make your friends ask for your secret.
  • It only takes ten minutes but tastes like you spent all day experimenting.
02 -
  • If you rush the oil, the mayo will separate and turn into a soupy mess.
  • Letting the mayo rest in the fridge for half an hour makes a huge difference in flavor.
03 -
  • If you taste as you go, you can fine-tune every batch's tang and heat.
  • Microplaning the lime zest ensures no bitter bits ruin the smooth texture.
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