This chipotle lime mayo gives your tastebuds a little kick! Perfect for salads, sandwiches, or even as a veggie dip, this paleo and Whole30 compliant chipotle lime mayo is the star of the show.
If you know me, you know that in my world and my kitchen, #sauceisking. My Homemade 5 Minute Mayo was only the start of a long string of sauces, dressings, and dips I’ve created. The original mayo is the base for a couple of dressings, including my wildly popular Homemade Ranch Dressing recipe.
Then I got to thinking. This mayo is pretty tasty on its own, but why not flavor it up? Why not give it a couple of twists and see what happens? And thus, I present you with round 1: Chipotle Lime Mayo.
What do I need to make chipotle lime mayo?
Well, an immersion blender for one. ( I would argue that even if you aren’t making mayo, you need an immersion blender. It makes life in the kitchen so much easier!)
Other things you need include:
- an egg
- avocado oil
- chili powder
- cayenne pepper
- lime juice
Is this chipotle lime mayo spicy?
Not really. It’s got a little flavor to it, but “spicy” is not the front runner of flavors. If you prefer it a bit spicier, just add more cayenne pepper to taste. Be careful, though – remember, you can always put more in, but you can’t take it out!
My mayonnaise is runny! Why?
Mayonnaise is what’s called an emulsion. For an emulsion to work, and all the ingredients to come together correctly, they have to be the same temperature. If you use a cold egg and warm oil, it won’t work. A warm egg and warm oil and cold lime juice? Won’t work.
If you’ve run your immersion blender for more than one minute, and it’s still runny, it’s not going to come together if you keep going. The emulsion failed.
Here’s how to avoid this: set everything out on the counter at the same time and let it all come to room temperature together.
Fun fact: I have even had mayo fail with an egg that was on the counter and oil that was in the pantry. Just put ’em next to each other and take all the chances of it failing out of the equation!
- 1 large egg
- 1 1/4 cup avocado oil
- 3 Tablespoons lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/8 tsp cayenne pepper
- In a wide-mouth mason jar, combine the egg, salt, chili powder, lime juice, and cayenne pepper.
- Measure oil out into a separate measuring cup.
- Set both side by side on the counter and bring to room temperature (at least an hour, preferably two. Or, do what I do, and leave it all day and come back to it right before bed.)
- Place your immersion blender all the way at the bottom of the jar and pulse once or twice. Add 1/4 cup of the oil and pulse once or twice more.
- Add the remaining oil and continue to run/pulse the immersion blender until a thick mayo forms. This should take less than a minute!
- Store in the fridge in a closed container for up to two weeks.
One batch of mayo makes about 1 1/2 cups total.
If your mayo isn't coming together, you have 1 of 2 problems:
1. Your ingredients weren't all the exact same temperature. Make sure they are all on the same place on your counter together while they are coming to room temp!
2. You tried to do it in a blender or food processor without reading the post. For this method to work, you HAVE to have an immersion blender. If you're using a blender or food processor, read the post for separate instructions.
Nutrition Information:Yield: 24 Serving Size: 24 servings
Amount Per Serving: Calories: 13Saturated Fat: 1gCholesterol: 7mgSodium: 52mgCarbohydrates: 1gFiber: 1gSugar: 1gProtein: 1g