Homemade Chipotle Lime Mayonnaise (Print Version)

Smoky, tangy mayo with chipotle and lime, elevating tacos and snacks with bold creamy flavor.

# Components:

→ 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 - In a medium mixing bowl, whisk together egg yolk, Dijon mustard, fresh lime juice, white wine vinegar, and sea salt until fully blended and smooth.
02 - While whisking constantly, incorporate the oil very slowly, beginning with a few drops at a time. When thickened and emulsified, continue adding the oil in a thin, steady stream and whisk vigorously until the mixture becomes thick and creamy.
03 - Fold in the finely chopped chipotle peppers, adobo sauce, minced garlic, and lime zest. Mix thoroughly to evenly distribute flavor.
04 - Taste and adjust with additional lime juice or salt for preferred balance of flavors.
05 - Transfer to an airtight container and refrigerate for a minimum of 30 minutes to allow flavors to meld before serving.

# Expert Advice:

01 -
  • You can easily tweak the heat and tang to suit your mood or whoever's sharing your taco night.
  • This mayo makes even basic sandwiches or roasted veggies taste wildly gourmet.
02 -
  • If you pour the oil in too fast, your mayo will separate and never thicken—patience really is key.
  • Letting the mayo rest in the fridge is crucial; the chipotle mellows and the lime gets brighter the longer it sits.
03 -
  • If your mayo breaks, whisk in a teaspoon of water to bring it back together.
  • Chilling overnight makes the flavor pop—resist the urge to dive in right away!
Return