Mayonesa de cilantro – Cilantro aioli

cilantro aioli - mayonesa de cilantro

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.

Ingredients:

1 egg

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

Preparation:

  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.

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.

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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