Homemade Chipotle Lime Mayonnaise (Printable)

Creamy, smoky, tangy mayo with chipotle and lime. Perfect for elevating tacos and sandwiches.

# 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
09 - 1 small garlic clove, minced
10 - Zest of 1 lime

# How to Make It:

01 - In a medium mixing bowl, whisk together the egg yolk, Dijon mustard, lime juice, white wine vinegar, and sea salt until smooth and well blended.
02 - While whisking constantly, gradually add the oil, starting with a few drops at a time. Continue whisking until the mixture begins to emulsify and thicken. Once thickened, add the remaining oil in a slow, steady stream while whisking vigorously.
03 - Fold in the finely chopped chipotle peppers, adobo sauce, minced garlic, and lime zest. Mix thoroughly until all flavorings are evenly distributed.
04 - Taste and adjust seasoning, adding more lime juice or salt if needed for balance.
05 - Transfer the mayonnaise to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld before serving.

# Expert Advice:

01 -
  • This secret mayo has just enough smoky heat to spark up any taco or veggie plate.
  • Homemade means you control the flavor and texture, and everything tastes fresher.
02 -
  • Try as I might, skipping the slow oil drizzle always meant a failed batch—patience is critical.
  • Extra lime zest added last minute brought a brighter pop and made the mayo strangely addictive.
03 -
  • If oil is poured quickly the mayo can break; whisking constantly is your secret weapon.
  • Using a microplane for lime zest ensures every bite is vibrant—it beats coarse grating by a mile.
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