Homemade Chipotle Lime Mayonnaise (Print-Friendly)

Smoky, tangy mayo with chipotle and lime. Ideal for tacos, veggies, or sandwiches. Easy, bold flavor.

# 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 (from chipotle can)
09 - 1 small garlic clove, minced
10 - Zest of 1 lime

# How To Make It:

01 - In a medium mixing bowl, whisk together the egg yolk, Dijon mustard, lime juice, white wine vinegar, and sea salt until you achieve a smooth consistency.
02 - While constantly whisking, start slowly drizzling neutral oil into the bowl, beginning with a few drops until the mixture thickens and emulsifies. Continue whisking and add oil in a thin, steady stream once the base starts to thicken.
03 - Once all the oil has been integrated and the emulsion is thick and creamy, whisk in the chopped chipotle peppers, adobo sauce, minced garlic, and lime zest.
04 - Taste and refine seasoning with additional lime juice or salt if desired for optimal balance.
05 - Transfer the prepared mayonnaise into an airtight container. Refrigerate for at least 30 minutes, allowing flavors to fully meld before serving.

# Expert Advice:

01 -
  • The smoky kick and tart lime make ordinary sandwiches taste like something from your favorite taco truck.
  • It comes together in minutes, and you control the spiciness for everyone at your table.
02 -
  • If the oil goes in too fast, the mayo won’t set — I learned this after a few soupy disappointments.
  • Letting the finished mayo rest in the fridge truly deepens every flavor, especially that smoky chipotle.
03 -
  • Room temperature ingredients always emulsify more reliably, especially egg yolks and oil.
  • A steady, slow drizzle of oil is the secret to avoiding split mayo.
Return