Homemade Chipotle Lime Mayonnaise (Printable)

Elevate dishes with creamy, smoky chipotle lime mayo. Perfect for tacos, sandwiches, or 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

# How to Make:

01 - Combine egg yolk, Dijon mustard, lime juice, white wine vinegar, and sea salt in a medium mixing bowl. Whisk until the mixture is fully blended and smooth.
02 - Slowly drizzle neutral oil into the bowl while whisking constantly, beginning with a few drops at a time. Increase oil flow to a thin steady stream as mixture thickens, maintaining vigorous whisking until emulsified and creamy.
03 - Stir in the chopped chipotle peppers, adobo sauce, minced garlic, and lime zest until fully integrated.
04 - Taste the mayonnaise and adjust with additional lime juice or salt to your preference.
05 - Transfer mayonnaise to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.

# Expert Tips:

01 -
  • This mayo turns any sandwich or taco into a flavor-packed treat you’ll want to taste again tomorrow.
  • It’s one of those quick kitchen secrets that makes dinner feel special without any fuss.
02 -
  • If you rush the oil, the mayo can split—patience really pays off for a silky texture.
  • Adding the chipotle and lime after emulsifying keeps the color vibrant and the taste sharp.
03 -
  • If your mayo splits, whisk in a few drops of warm water to bring it back together.
  • For extra creaminess, use the freshest egg yolk you can find—it makes a noticeable difference.
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