Homemade Chipotle Lime Mayonnaise (Printable)

Creamy, smoky mayo boosted by chipotle and lime—perfect for tacos, spreads, and dipping.

# What you 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 to 2 chipotle peppers in adobo sauce, finely chopped
08 - 1 teaspoon adobo sauce from canned chipotle
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 bowl. Whisk thoroughly until the mixture is smooth.
02 - While continuously whisking, slowly add the neutral oil. Begin with a few drops at a time until the mixture begins to thicken, then gradually pour in oil in a thin stream, whisking vigorously until fully emulsified and creamy.
03 - Once the oil is fully integrated, stir in the finely chopped chipotle peppers, adobo sauce, minced garlic, and lime zest until evenly distributed.
04 - Taste and adjust with additional lime juice or sea salt if needed.
05 - Transfer the prepared mayonnaise to an airtight container and refrigerate for at least 30 minutes before use to let the flavors meld.

# Expert tips:

01 -
  • It amps up tacos, sandwiches, and even roasted potatoes with the perfect smoky tang, almost like a secret weapon.
  • You can control the heat, so every batch feels a little custom-made for whoever's at the table.
02 -
  • If the mayo splits, don't panic—start a fresh yolk and slowly whisk your broken mixture into it.
  • The lime zest can overpower if you grate too deep, so only use the bright skin, not the bitter pith.
03 -
  • Room temperature ingredients create the smoothest mayo and prevent separation.
  • Whisking by hand lets you control the thickness and gives a creamier finish than an electric mixer.
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