Cilantro mayonnaise or aioli {Mayonesa de cilantro}

 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.

Receta En Español

Cilantro mayonnaise or aioli {Mayonesa de cilantro}
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Prep Time: 15 minutes

Total Time: 15 minutes

Yield: ~1 1/2 cups of cilantro mayonnaise or cilantro aioli

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.

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

  1. 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.
  2. Continue blending while adding the remaining ½ cup of oil and lime juice.
  3. Taste, add salt if necessary.

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

This post was last modified: July 17th, 2016 by Layla Pujol

Comments

  1. Melissa says:

    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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