Homemade Chipotle Lime Mayonnaise (Print Version)

Creamy mayo with smoky chipotle and fresh lime, ideal for tacos or grilled vegetables. Ready in 10 minutes.

# What You'll 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
09 - 1 small garlic clove, minced
10 - Zest of 1 lime

# How to Make It:

01 - In a medium mixing bowl, whisk the egg yolk, Dijon mustard, fresh lime juice, white wine vinegar, and sea salt until fully blended and smooth.
02 - Slowly drizzle neutral oil into the mixture, starting with a few drops at a time and whisking constantly to initiate emulsification. When the mixture thickens, continue adding oil in a thin, steady stream while whisking vigorously.
03 - Fold in finely chopped chipotle peppers, adobo sauce, minced garlic, and lime zest. Blend until all ingredients are evenly distributed.
04 - Taste and tailor seasoning with additional lime juice or salt as needed for desired balance.
05 - Transfer finished chipotle lime mayonnaise to an airtight container and refrigerate a minimum of 30 minutes for optimal flavor development before serving.

# Additional Tips::

01 -
  • You can dial up the smokiness or tanginess without anyone knowing it's homemade.
  • This mayo became a staple because it instantly upgrades tacos, sandwiches, and roasted veggies.
02 -
  • If you pour the oil too quickly, the mayo can separate—I've had to start over more than once.
  • Letting the mayo rest in the fridge makes the flavors much more pronounced and harmonious.
03 -
  • Always taste and adjust after refrigerating—flavors intensify as they rest.
  • A microplane makes zesting the lime effortless and ensures you avoid bitter pith.
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