Homemade Chipotle Lime Mayonnaise (Print)

Smoky, tangy mayo with chipotle and lime. Perfect for tacos, sandwiches, and grilled veggies. Easy and gluten-free.

# 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 - 1–2 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 - Whisk egg yolk, Dijon mustard, lime juice, white wine vinegar, and sea salt in a medium mixing bowl until the mixture is fully integrated and smooth.
02 - Vigorously whisk while gradually drizzling in the oil, starting with a few drops at a time. Continue adding oil in a steady stream once emulsification begins, maintaining constant whisking until thick and creamy.
03 - Add the finely chopped chipotle peppers, adobo sauce, minced garlic, and lime zest. Whisk until fully combined.
04 - Taste and refine acidity or seasoning by stirring in extra lime juice or additional salt if preferred.
05 - Transfer mayonnaise to an airtight container and refrigerate for a minimum of 30 minutes to enhance flavor infusion prior to serving.

# Expert Advice:

01 -
  • You can control the heat, so each spoonful fits your mood.
  • This sauce makes ordinary sandwiches pop and turns grilled veggies into something special.
02 -
  • If you rush the oil, the mayo may break—I learned the hard way, so go slow at the start.
  • Letting the mayo rest in the fridge makes the chipotle and lime flavors much richer than tasting it right away.
03 -
  • Room temperature ingredients always help the mayo emulsify perfectly.
  • Whisking by hand gives you more control—mechanical mixers can easily overbeat and change texture.
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