Homemade Chipotle Lime Mayonnaise (Printable)

Creamy, smoky mayo with chipotle and lime. Great for tacos, sandwiches, or roasted 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
09 - 1 small garlic clove, minced
10 - Zest of 1 lime

# Steps:

01 - Combine egg yolk, Dijon mustard, lime juice, white wine vinegar, and sea salt in a medium mixing bowl. Whisk thoroughly until smooth.
02 - Slowly drizzle in the neutral oil while constantly whisking, beginning with a few drops to initiate emulsification. Once the mixture thickens, add the remaining oil in a steady stream, whisking vigorously until incorporated and creamy.
03 - Fold in the finely chopped chipotle peppers, adobo sauce, minced garlic, and lime zest. Whisk until evenly distributed.
04 - Taste and refine seasoning with additional lime juice or sea salt to preference.
05 - Transfer to an airtight container and refrigerate for a minimum of 30 minutes to allow flavors to meld before use.

# Expert Tips:

01 -
  • You can tailor the heat and tang exactly to your liking—no more bland store-bought mayo.
  • It makes tacos and roasted veggies taste restaurant-level with just one spoonful.
02 -
  • I once rushed the oil — trust me, pouring too fast results in a broken, soupy mess.
  • Using freshly grated lime zest transforms the mayo from good to unforgettable.
03 -
  • If you accidentally break the mayo, start fresh with a new yolk and slowly whisk the broken batch in.
  • Zest lime directly into the bowl for bursts of flavor instead of grating beforehand.
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