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Chilli and Lime Mayo - Bright, Creamy, and Easy

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Mayonnaise: 1 cup (use a good-quality, full-fat mayo for best texture and flavor).
  • Lime: 1 large lime, for both zest and juice.
  • Chilli: Choose one: 1–2 teaspoons sriracha or another chilli sauce, or
  • 1–2 teaspoons chilli flakes, or
  • 1 small fresh red chilli (finely minced), or
  • 1 teaspoon chipotle paste for a smoky twist.
  • Garlic: 1 small clove, finely grated or mashed to a paste (optional but recommended).
  • Honey or Sugar: 1/2 teaspoon to balance acidity (optional, but helpful).
  • Salt: Fine sea salt, to taste.
  • Black Pepper: Freshly ground, to taste.
  • Neutral Oil or Water: 1–2 teaspoons, only if you want a thinner consistency for drizzling.

Method
 

  1. Prep the lime: Zest the lime first, then cut it and squeeze out the juice. You’ll need about 2 tablespoons of juice. Avoid the white pith when zesting; it can be bitter.
  2. Mince the garlic: If using garlic, grate it on a microplane or smash it into a smooth paste. Smooth garlic blends better and prevents sharp, raw bites.
  3. Combine the base: In a bowl, add the mayonnaise, lime zest, and lime juice. Stir until smooth.
  4. Add the heat: Stir in your chosen chilli element. Start with less than you think you need (about 1 teaspoon for sauce or flakes), then increase to taste.
  5. Balance the flavors: Mix in the garlic, a pinch of salt, a crack of black pepper, and the honey or sugar if using. Taste and adjust: more lime for brightness, more chilli for heat, or a pinch more salt to bring it all together.
  6. Adjust the texture: For a dipping consistency, keep it thick. For drizzling over tacos or salads, whisk in 1–2 teaspoons of water or neutral oil until it loosens slightly.
  7. Rest: Cover and refrigerate for at least 15–30 minutes. This helps the flavors meld and the chilli settle into the mayo.
  8. Serve: Use as a dip for fries, prawns, sweet potato wedges, or roasted veggies. Spread it on burgers, wraps, and sandwiches. Drizzle over fish tacos, grilled corn, or grain bowls.