Cilantro mayonnaise or aioli {Mayonesa de cilantro}
This quick and tasty cilantro aioli, also known as mayonesa de cilantro in Spanish, goes well with seafood, meat, vegetables, and sandwiches. It also works great as a standalone dip for French fries and patacones or tostones (fried green plantains). I also like to use it as a dressing for potato salad or for my shrimp salad stuffed avocadoes.
This cilantro aioli mayonnaise is made with egg, cilantro, garlic, onion, oil, lime juice, and salt. You can use olive oil, but its flavor can be overpowering. For a more subtle flavor, I recommend using a neutral oil like sunflower or avocado oil, so it will not overpower the sauce. Also, if you’re a garlic lover, feel free to add more garlic. Like most homemade mayo sauces, it should be kept refrigerated and consumed within 1-2 days.
This recipe uses raw egg, like most traditional mayonnaise or aioli recipes. If you have any health concerns or simply want to avoid using raw eggs, you can use 1 cup of store-bought mayonnaise instead of the raw egg + oil. Blend the mayonnaise with the remaining ingredients (garlic, onion, cilantro, lime juice, and salt to taste).
Another alternative for a vegan eggless cilantro aioli is to replace the egg with two tablespoons of aquafaba (the liquid in a can of garbanzos or chickpeas), and follow the recipe as instructed below.
Some additional variations of this aioli or mayonnaise sauce can be made using different herbs. For example, basil or parsley work great instead of cilantro/coriander. For a spicy aioli version, you can add some diced jalapeño or serrano chili peppers to this recipe. For a smoky and spicy aioli, add some chipotle paste.
Video Recipe
Cilantro mayonnaise or aioli {Mayonesa de cilantro}
Ingredients
- 1 egg Replace with 2 tablespoons of aquafaba for eggless vegan version
- 1 cup of oil
- 1-2 garlic cloves
- 2 tablespoons chopped white onion
- ½ bunch of cilantro
- ½ teaspoon of cumin optional
- ½ teaspoon of salt
- 2 tablespoons fresh 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
Step-by-step preparation photos for cilantro aioli mayonnaise (mayonesa de cilantro):
Additional sauce recipes to try:
I’m so sorry this is a weird question but can you do this without a blender I cook when everyone is asleep and don’t want to wake people up at 4 in the morning
You can use a whisk, but it will take longer. The key is to add very little oil, a few drops at a time, at the start until it starts to thicken. Also, it will be harder to get the full cilantro flavor if it’s blended – you can use a mortar/pestle to crush the cilantro and garlic. This recipe for the classic French aioli by hand is a good guide: https://www.laylita.com/recipes/aioli-recipe/
Just made and yes great w kettle cooked chips. Mayve added too much lime juice but I love the tang and also added 8 chopped green chili peppers (the Tabasco kind). Not too spicy but a nice kick w a cold bold beverage (coffee stout) yum
I love this recipe. How long can this last in the fridge?
I would recommend using it within 2-3 days.
This was delicious!!! I put it over fish tacos. Can this be frozen for later use?
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.