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.


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


  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.