Cilantro mayonnaise or aioli {Mayonesa de cilantro}
User Reviews
4.8
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Prep Time
15 mins
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Total Time
15 mins
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Servings
1 to 1.5 cups of cilantro mayonnaise or cilantro aioli
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Course
Condiments
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Cuisine
South American, Ecuadorian
Cilantro mayonnaise or aioli {Mayonesa de cilantro}
Description
This cilantro mayonnaise or aioli combines raw egg (or aquafaba for a vegan alternative), oil, garlic cloves, chopped white onion, cilantro, cumin, salt, and fresh lime juice to create a flavorful, creamy sauce. The ingredients are blended gradually, starting with half the oil, until emulsified, then adding the remainder of the oil followed by lime juice. This results in a thick, mayonnaise-like aioli with herbal brightness and a hint of citrus from lime.
The sauce is versatile and can be used to add flavor to sandwiches, tacos, grilled vegetables, or as a dip. The garlic and onion provide pungency, while cilantro adds freshness. The optional cumin imparts a warm earthiness to the mix. Refrigeration lets the aioli thicken slightly and flavors meld.
An easier alternative uses store-bought mayonnaise as a base, mixing it with the herbs, lime juice, and seasonings without the need for emulsifying. If no blender is available, the herbs can be finely minced and combined by hand. The sauce is best consumed within a couple of days for optimal freshness.
Ingredients
- 1 egg Replace with 2 tablespoons of aquafaba for eggless vegan version
- 1 cup of oil
- 1-2 garlic cloves
- 2 tablespoons onion white, chopped
- ½ cilantro bunch
- ½ teaspoon cumin optional
- ½ teaspoon salt
- 2 tablespoons lime juice fresh
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.
Notes
- You can substitute raw egg with 2 tablespoons of aquafaba for an eggless vegan version.
- Using store-bought mayonnaise as a base simplifies preparation if you don't want to emulsify oil and egg yourself.
- If you lack a blender, finely mince cilantro, onion, and garlic, then mix with mayonnaise, lime juice, salt, and cumin to approximate the aioli.
- Keep the cilantro mayo refrigerated and use within 1-2 days for the best taste and texture.
User Reviews
Overall Rating
4.8
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