Homemade Chipotle Lime Mayonnaise (Printable)

Smoky, tangy chipotle lime mayo enhances tacos, sandwiches, and veggies with creamy flavor.

# Ingredient List:

→ 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

# Directions:

01 - Combine egg yolk, Dijon mustard, fresh lime juice, white wine vinegar, and sea salt in a medium mixing bowl. Whisk until the mixture is smooth.
02 - While continuously whisking, gradually incorporate the oil by first adding drops, then a steady thin stream as the mixture thickens. Continue vigorous whisking until a creamy emulsion forms.
03 - Introduce chopped chipotle peppers, adobo sauce, minced garlic, and lime zest to the emulsion. Whisk until thoroughly integrated.
04 - Taste and refine flavor with additional lime juice or salt according to preference.
05 - Transfer prepared mayonnaise to an airtight container. Chill for a minimum of 30 minutes before serving.

# Expert Advice:

01 -
  • The creamy, smoky kick livens up taco night and turns sandwiches into something special.
  • It&apost easy enough to whip up, but always impresses anyone who tastes it.
02 -
  • If you rush the oil, the mayo may split—patience here saves you from a soupy mess.
  • Adding the chipotle and zest after emulsifying (not before) keeps the mayo smooth and punchy.
03 -
  • Letting egg yolks reach room temperature is the key to an easy emulsion.
  • Chopping chipotles extra fine means you get smoky heat in every bite, not just a pocket of spice.
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