There are multiple ways to make homemade mayonnaise that are food safe; do you know what they are? We’re going to tackle that topic and then make this creamy chipotle lime mayo recipe. If you like the Primal Kitchen Chipotle Lime Mayo, you’re going to love this copycat. It’s a great addition to sandwiches, deviled eggs, or any dish where you want a little extra kick!
If you remember my easiest deviled eggs recipe, you may remember that I love the Primal Kitchen chipotle lime mayo. The lime flavor is very light, while the chipotle is far more noticeable. Today’s chipotle lime mayo recipe is my copycat version.
One benefit of making your own mayo is that you can use whatever oil suits your preferences. Many times the “olive oil mayo” sold in stores actually contains a mix of oils. When you make your own, you can use just olive oil, or you can go with another oil of your choosing.
The Primal Kitchen mayo uses avocado oil. I am using olive oil here because it is less expensive, and (IMVHO) still tastes great.
The major downside to making homemade mayonnaise is that it will not last nearly as long as store-bought mayo. This mayo recipe is best when used within a day or two. I would definitely make sure to finish it up in under a week.
If you live alone and don’t feed others often, this is not going to be the best recipe for you. This recipe can’t easily be scaled down, does not freeze well, and makes far too much for one person. If you typically cook for one (or two), sticking with small store-bought jars of mayo is likely a better choice.
How do you make homemade mayo that is food safe?
The biggest food safety issue with making mayonnaise is that recipes generally call for raw egg yolks. This includes one of my favorite mayonnaise recipes in an old "Fannie Farmer Cookbook." (P.S. The mayo sold in jars in the store is prepared using food-safe methods.)
Unfortunately, eating raw eggs or undercooked eggs is associated with contracting food poisoning from Salmonella. I’d say it’s far better to prevent foodborne illness if you can.
There are in-shell pasteurized eggs available to use in mayo recipes, but they can be hard to find locally. Davidson’s Safest Choice Eggs is one brand that sells pasteurized eggs in the shell. I’ve been looking for them at the stores where I shop and have not come across them yet.
So, why not just pasteurize your shell eggs to use in mayonnaise recipes? There is quite a lot of information available online on how to pasteurize eggs at home.
Unfortunately, the USDA states that “the equipment to pasteurize shell eggs isn't available for home use.” Also, “it is very difficult to pasteurize shell eggs at home without cooking the contents of the egg.”
No worries, though. There is another option to make food-safe mayo without using eggs pasteurized in the shell. We are going to gently cook the yolk to an internal temperature of 160F before proceeding with the recipe.
Yes, you’re going to need to break out a food thermometer for this one. I was able to get the yolk (along with the liquids in the recipe) to 160F without the yolk solidifying. Directions below!
And now for the disclaimer…
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The calorie information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be wildly inaccurate, so please don’t sweat the numbers too much.
For more information on how the three recipe levels may help with a weight management goal, refer to this post. Let’s get cooking!
Chipotle Lime Mayo Recipe – Food Safe!
- 1 large egg yolk
- 2 tablespoons chipotle in adobo sauce (include both sauce and finely chopped pepper)
- 1 tablespoon lime juice
- ¼ teaspoon lime zest (i.e., finely grated peel)
- ¼ teaspoon garlic powder
- ¾ cup olive oil (or oil of choice)
- pinch of cayenne pepper (optional)
- Note: We are heating a very small amount of liquid, so use the smallest pot that you can find. I found it helpful to keep the pot tipped a bit on the burner while I was whisking, so that the liquid ingredients pooled together.
- Whisk everything except the olive oil together over medium-low heat. Use a food thermometer to ensure the mixture reaches 160°F (71°C). It is important to whisk constantly to keep the yolk from solidifying.
- After it reaches 160°F (71°C), remove the pan from the heat. Slowly drizzle in the olive oil, again whisking constantly. As the olive oil becomes incorporated and the mayo thickens, drizzle in a little more oil. Keep patiently drizzling and whisking until all of the oil has been added to the mayonnaise. It only took me 5-10 minutes.
- This recipe makes approximately ¾-cup of thick and creamy mayonnaise (1 tablespoon servings). It is best used within a week. If it separates in the refrigerator, simply whisk it back together before using.
Stay tuned for some tasty recipes over the next few days that use this thick and creamy condiment. I’ve got an egg salad meal prep and an unrolled egg roll bowl that are not to be missed! In the meantime, don’t forget to make some of these yummy deviled eggs with chipotle lime mayo.
Have you seen the pasteurized shell eggs in your local stores? I’d love to hear where you are finding them! Also, I’d appreciate it so much if you’d leave a rating if you try this recipe. Thank you!