This is a quick and tasty cilantro aioli {mayonesa de cilantro} that goes well with seafood, meat, vegetables, and sandwiches or as a standalone dip. You can use olive oil, however its flavor can be overpowering. For a more subtle flavor, you can use sunflower or avocado oil, so it will not take away from the taste of the cilantro, garlic and onion. Also, if you’re a garlic lover feel free to add more garlic.
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Cilantro mayonnaise or aioli {Mayonesa de cilantro}
Recipe for cilantro aioli {Mayonesa de cilantro} style mayonnaise sauce made with egg, oil, fresh cilantro, lime and garlic.
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 1 to 1.5 cups of cilantro mayonnaise or cilantro aioli
Ingredients
- 1 egg
- 1 cup of oil
- 1 garlic clove
- 2 tablespoons chopped white onion
- ½ bunch of cilantro
- ½ teaspoon of cumin
- ½ teaspoon of salt
- 2 tablespoons fresh lime juice
Instructions
- Blend the egg, ½ cup of the oil, the whole garlic clove, the chopped onion, the cilantro, the cumin and the salt until all the ingredients are well blended.
- Continue blending while adding the remaining ½ cup of oil and lime juice.
- Taste, add salt if necessary.
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Notes
Alternative – if you don’t want to use raw eggs or are in a hurry, you can use regular store bought mayonnaise, mince the cilantro, onion and garlic, combine with the cumin, salt and lime juice and mix together.
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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
I love this recipe. How long can this last in the fridge?
I would recommend using it within 2-3 days.
This was delicious!!! I put it over fish tacos. Can this be frozen for later use?
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.