Cilantro mayonnaise or aioli {Mayonesa de cilantro}
Recipe for a delicious cilantro aioli mayonnaise sauce made with egg, oil, fresh cilantro, lime and garlic.
Servings 1 to 1.5 cups of cilantro mayonnaise or cilantro aioli
Ingredients
- 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
Instructions
- 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.
Video
Notes
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).