Homemade Chipotle Lime Mayonnaise (Printable)

Creamy chipotle lime mayo adds tang and smoky flavor to tacos, sandwiches, and grilled vegetables.

# What You 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 to 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

# Directions:

01 - In a medium mixing bowl, whisk egg yolk, Dijon mustard, lime juice, white wine vinegar, and sea salt until smooth and fully integrated.
02 - While continuously whisking, slowly add the neutral oil, starting with several drops at a time. Once mixture thickens and emulsifies, increase to a thin steady stream, whisking vigorously until all oil is incorporated.
03 - Add the chopped chipotle peppers, adobo sauce, minced garlic, and lime zest. Whisk thoroughly to evenly distribute all flavor elements.
04 - Taste and refine with additional lime juice or salt as needed to achieve desired acidity and seasoning.
05 - Transfer to an airtight container and chill for at least 30 minutes to allow flavors to meld before serving.

# Expert Hints:

01 -
  • It takes ordinary sandwiches and turns them into smoky, tangy masterpieces.
  • The flavor pays off so much more than store-bought, and you can adjust the heat to suit your mood.
02 -
  • Adding oil too quickly makes the mayo separate—trust me, I learned the hard way that patience wins.
  • Letting the mayo chill for half an hour changed it from merely good to amazing; don't skip the rest time.
03 -
  • If the emulsion breaks, whisk in a spoonful of water to rescue consistency—it actually works.
  • Adjust chipotle to taste, but zesting the lime fresh ensures every batch pops with flavor.
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