Homemade Chipotle Lime Mayonnaise (Printable)

Creamy, tangy chipotle lime mayo adds bold flavor to 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 chipotle can)
09 - 1 small garlic clove, minced
10 - Zest of 1 lime

# 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 smooth and fully blended.
02 - While whisking constantly, slowly drizzle in the neutral oil. Begin with a few drops to encourage emulsification, then add oil in a thin, steady stream, maintaining vigorous whisking until the mixture thickens and becomes creamy.
03 - Add the finely chopped chipotle peppers, adobo sauce, minced garlic, and lime zest to the thickened mixture. Whisk thoroughly to distribute the flavorings evenly.
04 - Taste and adjust seasoning as desired, adding extra lime juice or salt for a balanced flavor profile.
05 - Transfer the mayonnaise to an airtight container and refrigerate for at least 30 minutes before serving to allow flavors to meld.

# Chef’s Tips:

01 -
  • The secret is the way chipotle and lime elevate everyday dishes into something worth savoring.
  • There—s always a crowd-pleasing zing that keeps everyone coming back for another dollop.
02 -
  • I once rushed with cold eggs, and the mayo never thickened—room temperature really is key.
  • Adding oil too fast will split the sauce—patience turns frustration into creamy bliss.
03 -
  • Warming your bowl slightly on cold days ensures a smoother emulsion.
  • A microplane brings out the best zest without bitter pith—don—t settle for a knife.
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