Creamy, smoky mayo with chipotle, garlic, and zesty lime for tacos, sandwiches, or grilled vegetables.
# What You 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, plus more to taste
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
# Steps:
01 - Combine egg yolk, Dijon mustard, lime juice, white wine vinegar, and sea salt in a medium mixing bowl. Whisk vigorously until the mixture is smooth and consistent.
02 - While whisking continuously, slowly drizzle the neutral oil into the mixture—beginning with just a few drops at a time until emulsified. Once the mixture thickens, continue adding oil in a steady, thin stream while maintaining vigorous whisking, until fully incorporated and thickened.
03 - Fold in the finely chopped chipotle peppers, adobo sauce, minced garlic, and lime zest. Whisk the mixture until evenly blended.
04 - Taste and fine-tune the seasoning, adding additional lime juice or sea salt as desired.
05 - Transfer the mayonnaise to an airtight container and refrigerate for a minimum of 30 minutes prior to serving, allowing the flavors to fully develop.
