Servings 1to 1.5 cups of cilantro mayonnaise or cilantro aioli
Author Layla Pujol
Ingredients
1eggReplace with 2 tablespoons of aquafaba for eggless vegan version
1cupof oil
1-2garlic cloves
2tablespoonschopped white onion
½bunch of cilantro
½teaspoonof cuminoptional
½teaspoonof salt
2tablespoonsfresh 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).