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Home » All » By Theme » Condiments » Cilantro mayonnaise or aioli {Mayonesa de cilantro}

Cilantro mayonnaise or aioli {Mayonesa de cilantro}

By Layla Pujol 4 Comments

Cilantro aioli - Mayonesa de cilantro
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.

Video Recipe

Receta En Español

Cilantro aioli - Mayonesa de cilantro

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.
4.37 from 334 votes
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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

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.

Video

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.

cilantro aioli - mayonesa de cilantro

Cilantro mayonnaise or cilantro aioli recipe

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Filed Under: All, Cilantro, Condiments, Ecuador, Eggs, Garlic, Herbs, Latin America, Quick, Recipe videos, Sauces, South America

Reader Interactions

Comments

  1. Amanda says

    December 18, 2017 at 1:02 pm

    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

    Reply
  2. Marlene says

    April 18, 2017 at 5:21 pm

    I love this recipe. How long can this last in the fridge?


    I would recommend using it within 2-3 days.

    Reply
  3. Gabbie says

    March 25, 2017 at 3:11 pm

    This was delicious!!! I put it over fish tacos. Can this be frozen for later use?

    Reply
  4. Melissa says

    July 18, 2010 at 7:51 am

    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.

    Reply

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 Layla Pujol is an Ecuadorian modern-day nomad who loves to cook and travel. She lives in Seattle and is currently working on her first cookbook, which will focus on delicious Ecuadorian and Latin recipes (adapted to her style). More

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