Homemade Chipotle Lime Mayonnaise (Printable Version)

Smoky, tangy mayo with chipotle and lime, perfect for tacos or sandwiches. Quick and easy to make.

# Ingredient List:

→ 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

# Steps:

01 - Whisk together egg yolk, Dijon mustard, lime juice, white wine vinegar, and sea salt in a medium bowl until smooth.
02 - Gradually add the oil in small drops while whisking constantly, ensuring the mixture emulsifies and thickens. Continue with a thin, steady stream as the texture develops.
03 - Fold in chopped chipotle peppers, adobo sauce, minced garlic, and lime zest. Whisk thoroughly until fully integrated.
04 - Taste the blend and refine with additional lime juice or sea salt according to preference.
05 - Transfer to an airtight container and allow to chill for at least 30 minutes to enhance flavor synergy prior to serving.

# Expert Advice:

01 -
  • This creamy mayo brings smoky heat and citrus tang you just can&apost get from store-bought versions.
  • It&aposs ridiculously quick to prepare and a total game-changer for tacos, sandwiches, or roasted veggies.
02 -
  • I once rushed the oil and ended up with a split mess—slow drizzling is everything for creamy mayo.
  • If you zest the lime too deeply, the flavors turn harsh; stay light and just use the outer green layer.
03 -
  • Room temperature ingredients are non-negotiable—they&aposs the secret to perfect emulsification.
  • Use a microplane for zest and garlic; it intensifies flavor without adding harshness.
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