Homemade Chipotle Lime Mayonnaise (Print version)

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

# What You'll Need:

→ Base

01 - 1 large egg yolk, 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
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 fully smooth.
02 - Drizzle neutral oil in very slowly while whisking vigorously. Start with a few drops at a time until the mixture begins to emulsify and thicken. Once thickened, continue adding oil in a steady, thin stream.
03 - Once all oil is incorporated and the emulsion is creamy, whisk in finely chopped chipotle peppers, adobo sauce, minced garlic, and lime zest until thoroughly blended.
04 - Taste and adjust with additional lime juice or salt as desired for flavor balance.
05 - Transfer finished mayonnaise to an airtight container and refrigerate for at least 30 minutes to allow flavors to develop before use.

# Expert Advice:

01 -
  • You'll keep finding new ways to use it, from tacos to roasted potatoes.
  • The smoky chipotle and lively lime flavor always wake up a meal, and you get to pick exactly how spicy it should be.
02 -
  • If you rush the oil addition, your mayo will split and turn soupy—whisk slow and steady every time.
  • Using fresh lime juice and zest instead of bottled makes the flavor sparkle and avoids any bitterness.
03 -
  • Give the mayo a good whisk right before serving to refresh its creamy texture.
  • Grate the lime zest onto a paper towel first to avoid bitter pith getting into your sauce.
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