This is a quick and tasty aioli that goes well with seafood, meat, vegetables, and sandwiches or as a standalone dip. I recommend not using olive oil, I did this once and it turned out a little bitter, the sunflower or canola oil are very subtle and will not take away from the taste of the cilantro, garlic and onion. Also, if you’re a garlic lover add more garlic.
1 cup of sunflower oil (or canola 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
- 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.
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.