Smoky, tangy mayonnaise infused with chipotle and lime, ideal for enhancing tacos, sandwiches, or grilled vegetables.
# What You Need:
→ Base
01 - 1 large egg yolk, at 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
# Step-by-Step:
01 - In a medium mixing bowl, whisk together the egg yolk, Dijon mustard, fresh lime juice, white wine vinegar, and sea salt until fully blended and smooth.
02 - While whisking constantly, begin to slowly drizzle in the oil, adding just a few drops at first until the mixture begins to emulsify and thicken. Once thickening starts, continue to add the oil in a thin, steady stream, whisking vigorously until all oil is fully incorporated and the mixture is creamy.
03 - Stir in the chopped chipotle peppers, adobo sauce, minced garlic, and lime zest until evenly combined.
04 - Taste the mixture and adjust seasoning, adding extra lime juice or salt to preference.
05 - Transfer to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld before serving.