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Cilantro mayonnaise or aioli {Mayonesa de cilantro}

Homemade cilantro mayonnaise or aoili - in a white ramekin with cilantro leaves and limes on the side

Receta En Español

This quick and tasty cilantro aioli, also known as mayonesa de cilantro in Spanish, goes well with seafood, meat, vegetables, and sandwiches. It also works great as a standalone dip for French fries and patacones or tostones (fried green plantains). I also like to use it as a dressing for potato salad or for my shrimp salad stuffed avocadoes.

A spoonful of homemade cilantro aioli sauce

This cilantro aioli mayonnaise is made with egg, cilantro, garlic, onion, oil, lime juice, and salt. You can use olive oil, but its flavor can be overpowering. For a more subtle flavor, I recommend using a neutral oil like sunflower or avocado oil, so it will not overpower the sauce. Also, if you’re a garlic lover, feel free to add more garlic. Like most homemade mayo sauces, it should be kept refrigerated and consumed within 1-2 days.

Cilantro aioli mayonnaise sauce (Mayonesa de cilantro)

This recipe uses raw egg, like most traditional mayonnaise or aioli recipes. If you have any health concerns or simply want to avoid using raw eggs, you can use 1 cup of store-bought mayonnaise instead of the raw egg + oil. Blend the mayonnaise with the remaining ingredients (garlic, onion, cilantro, lime juice, and salt to taste).

Homemade cilantro mayonnaise or coriander aoili - in a white ramekin with cilantro leaves and limes on the side

Another alternative for a vegan eggless cilantro aioli is to replace the egg with two tablespoons of aquafaba (the liquid in a can of garbanzos or chickpeas), and follow the recipe as instructed below.

Some additional variations of this aioli or mayonnaise sauce can be made using different herbs. For example, basil or parsley work great instead of cilantro/coriander. For a spicy aioli version, you can add some diced jalapeño or serrano chili peppers to this recipe. For a smoky and spicy aioli, add some chipotle paste.

Video Recipe

Cilantro aioli mayonnaise sauce (Mayonesa de cilantro)

Cilantro mayonnaise or aioli {Mayonesa de cilantro}

Recipe for a delicious cilantro aioli mayonnaise sauce made with egg, oil, fresh cilantro, lime and garlic.
4.78 from 369 votes
Print Pin Your Questions and Comments
Course: Condiments, Sauce
Cuisine: Ecuadorian, Latin, Latin fusion
Keyword: Cilantro aioli, Cilantro garlic mayonnaise, Cilantro mayonnaise
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 1 to 1.5 cups of cilantro mayonnaise or cilantro aioli
Author: Layla Pujol


  • 1 egg Replace with 2 tablespoons of aquafaba for eggless vegan version
  • 1 cup of oil
  • 1-2 garlic cloves
  • 2 tablespoons chopped white onion
  • ½ bunch of cilantro
  • ½ teaspoon of cumin optional
  • ½ teaspoon of salt
  • 2 tablespoons fresh lime juice


  • Place the egg, ½ cup of the oil, the whole garlic cloves, the chopped onion, the cilantro, the cumin, and the salt in a blender or mini food processor. Pulse or mix until all the ingredients are well blended.
  • Continue blending while adding the remaining ½ cup of oil. When the sauce has solidified add the lime juice and blend again.
  • Taste, add salt or more lime juice if necessary.
  • Keep the cilantro aioli refrigerated, it will thicken a bit more when it's cold. For best results and taste, use it within 1-2 days.



Alternative: If you don’t want to use raw eggs or are in a hurry, you can use 1 cup of regular store-bought mayonnaise instead of the egg and oil. Blend it the rest of the ingredients.
If you don’t have a blender or mixer, then finely chop or mince the cilantro, onion, and garlic, then mix it with the store-bought mayonnaise, lime juice, salt to taste, and cumin (optional).

Step-by-step preparation photos for cilantro aioli mayonnaise (mayonesa de cilantro):

Ingredients and step by step photos for cilantro aioli mayonnaise using the blender
cilantro aioli - mayonesa de cilantro

Cilantro aioli - Mayonesa de cilantro

Cilantro mayonnaise or cilantro aioli recipe

Additional sauce recipes to try:

Homemade aioli
Easy recipe for homemade aioli from scratch. Aioli is a French/Spanish garlic mayonnaise sauce made from crushed garlic, egg yolk, olive oil, lemon juice, and salt.
Check out this recipe
Salsa rosada or salsa golf
Salsa rosada, also known as golf sauce o salsa coctel, is a popular Latin American sauce made with mix of mayonnaise and ketchup
Check out this recipe
Salsa rosada recipe
Jalapeño cilantro salsa
Mild and creamy jalapeño cilantro salsa recipe made with fresh jalapenos, cilantro, garlic, lime juice and olive oil.
Check out this recipe
Jalapeño cilantro salsa
Avocado and cilantro mayonnaise sauce
Recipe for a spicy avocado and cilantro mayonnaise sauce or dip, made with ripe avocado, cilantro, mayonnaise, lime, garlic, and Tabasco Green Jalapeño sauce.
Check out this recipe
Spicy avocado cilantro mayonnaise sauce for empanadas
Homemade mayonnaise
Recipe for classic homemade mayonnaise made with egg, salt, oil and lemon juice or vinegar.
Check out this recipe
How to make homemade mayonnaise from scratch
Cilantro jalapeño yogurt sauce or dip
Quick recipe for a homemade cilantro jalapeño yogurt sauce or dip. Can be used as a dip for veggies, crackers, chips, empanadas, and more.
Check out this recipe
Cilantro jalapeño yogurt sauce or dip
Creamy chipotle sauce
Recipe for spicy and creamy chipotle sauce made with adobo chipotles, plain yogurt or Mexican crema, garlic, and lime juice.
Check out this recipe
Creamy chipotle sauce
Cilantro chimichurri
Easy recipe for a fresh cilantro chimichurri sauce, made with cilantro, fresh oregano, garlic, green onions, bell pepper, oil, lime juice and vinegar.
Check out this recipe
Cilantro chimichurri recipe

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  1. I’m so sorry this is a weird question but can you do this without a blender I cook when everyone is asleep and don’t want to wake people up at 4 in the morning

    1. You can use a whisk, but it will take longer. The key is to add very little oil, a few drops at a time, at the start until it starts to thicken. Also, it will be harder to get the full cilantro flavor if it’s blended – you can use a mortar/pestle to crush the cilantro and garlic. This recipe for the classic French aioli by hand is a good guide: https://www.laylita.com/recipes/aioli-recipe/

  2. Just made and yes great w kettle cooked chips. Mayve added too much lime juice but I love the tang and also added 8 chopped green chili peppers (the Tabasco kind). Not too spicy but a nice kick w a cold bold beverage (coffee stout) yum

  3. Just tried this recipe a few minutes ago and it’s wonderful! It came together beautifully. I used an immersion blender in a recycled ‘regular’ mayonnaise jar. I’m planning on making a different version of your shrimp stuffed avocado recipe with it. I’m going to grill the avocado halves, in the skin, and add diced, cooked potatoes to the shrimp salad.

    Tasting the aioli, as is, I think it would be a perfect base for guacomole!

    Awesome site and thanks tons for the recipe! I’ll definitely be using it a lot.

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