Homemade Chipotle Lime Mayonnaise (Printable Version)

Creamy mayo infused with chipotle and lime, ideal for tacos, sandwiches, and grilled vegetables.

# 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 - 1–2 chipotle peppers in adobo sauce, finely chopped
08 - 1 teaspoon adobo sauce (from the chipotle can)
09 - 1 small garlic clove, minced
10 - Zest of 1 lime

# Step-by-Step Guide:

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 smooth.
02 - While whisking constantly, slowly drizzle neutral oil into the mixture, beginning with a few drops at a time to initiate emulsification. Once thickened, continue to add oil in a steady stream, whisking vigorously until fully incorporated and creamy.
03 - Whisk in the finely chopped chipotle peppers, adobo sauce, minced garlic, and lime zest until uniformly blended.
04 - Taste and adjust with additional lime juice or sea salt to preferred seasoning.
05 - Transfer to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld before serving.

# Expert Tips:

01 -
  • This smoky mayo transforms even a plain sandwich into a crowd-pleaser—trust me, nobody guesses it's homemade.
  • It's so easy and quick that you'll wonder why you haven't been making your own condiments all along.
02 -
  • Adding oil too quickly leaves you with a sad, separated mess—patience pays off.
  • A squeeze of extra lime at the end is the secret to brightness, learned after a bland batch.
03 -
  • Room temperature ingredients speed up emulsification and prevent splitting.
  • A microplane for lime zest gives you fragrant, light threads instead of sticky chunks.
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