This is the absolute easiest Chipotle Lime Mayo recipe that can be made from start to finish in under a minute with just a few simple ingredients!

Homemade chipotle lime mayonnaise has been a staple in my regular rotation of homemade foods in my homestead kitchen for over five years now. Its by far one of our favorite homemade condiments. It’s so much tastier than store-bought chipotle mayonnaise and so easy to make. A no-brainer if you’re looking to swap ultra-processed foods for real food ingredients in your kitchen.

The first time I ever tried to make my own mayonnaise was an epic failure. I tried to make it by hand whisking and ten minutes plus two very sore hands and arms later I gave up with nothing to show but an oily mess. I’ve since decided that if we are ever forced to go off-grid, I’ll just go without mayo! But for now, we are happily plugged into the grid. I can use an immersion blender to do the work of mayo making for me in seconds and end up with a perfect condiment every time.

I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.

Why You’ll Love This Healthy Chipotle Lime Mayo Recipe

This recipe is quick, it only takes a minute and minimal effort (plus no skill) to make. Swapping out store-bought foods for homemade versions doesn’t have to mean a ton of extra work and will satisfy all your condiment cravings!
The fresh ingredients in this mayo are simple kitchen staples that you probably have on hand. You don’t need to buy anything crazy to make this real mayonnaise. Plus, it calls for whole eggs so you don’t have to separate egg whites and egg yolks – just crack the egg in a jar with the rest of the ingredients and blend.
You can get creative with this recipe. You can make chipotle lime mayo may just as the recipe calls for, or you can mix up the spices and add-ins to make plain avocado oil mayo, spicy mayo, or garlic herb mayo using organic garlic powder – there are lots of possibilities!
This recipe is a healthy alternative to traditional mayonnaise you find in the store made with industrial seed oils like canola oil, vegetable oil, or soybean oil and lots of artificial preservatives and fillers. Using healthy fats like avocado oil is a great way to cut out toxic foods and using avocado oil as the key ingredient actually gives the best results for making mayo because of its neutral flavor.

What You’ll Need

HOMEMADE CHIPOTLE LIME MAYO RECIPE

1 whole egg
1 teaspoon fresh lime juice
1/4 teaspoon sea salt
1 teaspoon Dijon mustard
1 teaspoon spicy chipotle powder
1 teaspoon smoked paprika
1/2 teaspoon cracked red pepper
1 cup avocado oil

TOOLS

pint jar
measuring cup
stick blender/immersion blender

Step-By-Step Instructions

Add the whole egg, lemon or lime juice, sea salt, dijon mustard, spicy chipotle powder, smoked paprika, red pepper and avocado oil to a pint jar in the order the ingredients are listed.

Use an immersion blender to blend the ingredients into mayonnaise. Start at the bottom and slowly work your way up the jar, watching as the ingredients solidify and turn a rich yellow color. Once the immersion blender reaches the top of the contents of the jar, there should be no more liquid avocado oil or oil pockets left – only thick, solid mayonnaise.

If you see liquid pockets, just run the immersion blender through the mayo again. This entire process should take about 30 seconds.

Serve the mayo right away or store it in an airtight container in the fridge for up to 2 weeks. See the tips section for a trick to make it last longer in the fridge!

FAQ

CAN I USE EXTRA VIRGIN OLIVE OIL TO MAKE HOMEMADE MAYONNAISE?

Yes, you can use olive oil in this avocado oil mayonnaise recipe, but it does have a much stronger taste and results in a very strong mayo. Avocado oil has a more neutral flavor, and so makes the best flavor mayo.

HOW LONG DOES HOMEMADE MAYO LAST?

Homemade mayo typically lasts up to 2 weeks in the fridge. It has a shorter shelf life than store-bought mayo due to the lack of preservatives, so it’s best made in small batches. However, you can make your mayo last for a month or longer in the fridge by adding a teaspoon of fresh whey to the jar before emulsifying.

WHY DID MY HOMEMADE MAYO NOT EMULSIFY PROPERLY?

There are a few possible reasons homemade mayo does not emulsify properly:

TEMPERATURE: The ingredients need to be at room temperature to emulsify properly. If they are too cold or warm, you may have problems.
INGREDIENT RATIO: Improper ratios of oil, citric acid, and egg can cause the mayo to be runny or oily, so use a trusted recipe.
OVER-MIXING: Using an immersion blender is the best option because it only takes 30 seconds to emulsify the mayo and it’s easy to see when it’s done so you don’t accidentally overmix and cause the mayo to be runny.

IS IT SAFE TO CONSUME RAW EGGS?

The risk of contracting a foodborne illness like salmonella from consuming raw eggs is relatively low. The risk is especially low in homemade mayo thanks to the citric acid which lowers the risk of bacterial growth. To be safe, use high-quality, organic cage-free eggs from your favorite local retailer. If you don’t have a reliable source for fresh organic eggs, just choose pasteurized eggs.

CAN I USE A FOOD PROCESSOR TO MAKE HOMEMADE MAYONNAISE?

Yes, you can use a small food processor to make classic mayo following these instructions:

Add the egg, mustard, lemon juice, salt, dijon mustard, spicy chipotle powder, smoked paprika and red pepper to the food processor.
Blend the ingredients for a few seconds until they are well combined.
While the food processor is running, slowly drizzle the oil into the mixture in a steady stream. This process should take about 1-2 minutes.
Continue blending until the mixture becomes thick and creamy.
Transfer the homemade mayonnaise to a jar or airtight container and store it in the refrigerator for 1-2 weeks.

Tips

Make sure your ingredients are at room temperature before you blend. Using a cold egg with room-temperature oil could cause problems with emulsification and risk of natural separation.
Add a tiny bit of fresh whey to the jar before you blend and your mayo will last over a month in the fridge since whey can act as a natural preservative.
For mayo lovers – triple the batch and make it in a quart jar if you go through lots of mayo. This will come in especially useful if you’ll be making delicious recipes such as home-style fries or crab cakes with a side of chipotle lime mayo, potato salads, delicious dressing for salads or dipping sauce with your mayo.
Get creative with some add-ins – leave out the mustard, chipotle powder & paprika for a regular mayo, or add in garlic and herbs for a delicious garlic-herb mayo. You can also add in jalapeno peppers and fresh cilantro for a spicy punch!

Storage

Store your jar of mayo in the fridge for up to 2 weeks, or longer if you add whey as a natural preservative. Homemade mayonnaise can not be frozen as it will not maintain the proper texture after freezing.