Homemade Chipotle Lime Mayonnaise (Printable)

Smoky, tangy blend with chipotle and lime. Perfect for tacos, sandwiches, or grilled veggies. Easy homemade flavor.

# What You’ll Need:

→ Base

01 - 1 large egg yolk, room temperature
02 - 1 cup neutral oil, such as 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

# Directions:

01 - In a medium mixing bowl, whisk together the egg yolk, Dijon mustard, lime juice, white wine vinegar, and sea salt until the mixture is smooth.
02 - While whisking constantly, slowly drizzle the oil into the bowl, starting with a few drops. Continue whisking as the mixture emulsifies and thickens. Once it starts to thicken, add the remaining oil in a slow, steady stream, whisking vigorously for a creamy consistency.
03 - When all the oil is incorporated and the mixture is thick, whisk in the chopped chipotle peppers, adobo sauce, minced garlic, and lime zest.
04 - Taste and adjust the seasoning with additional lime juice or salt if needed.
05 - Transfer the mayonnaise to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld before serving.

# Expert Tips:

01 -
  • Spreading this mayo on your taco honestly feels like a chef-level secret I wish I'd learned sooner.
  • The balance of smoky chipotle and bright lime makes it the condiment I reach for whenever I want to impress guests and myself.
02 -
  • If you add the oil too quickly, the mayo can split—I learned that the sticky, separated mess isn't salvaged easily.
  • Letting the mayo rest in the fridge makes the chipotle and lime flavors truly shine; don't skip this step.
03 -
  • Always use room temperature ingredients for the smoothest and most stable emulsion.
  • Storing in glass gives better flavor than plastic—it's a small touch that makes a big difference.
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