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Cilantro mayonnaise or aioli {Mayonesa de cilantro}

Recipe for a delicious cilantro aioli mayonnaise sauce made with egg, oil, fresh cilantro, lime and garlic.

Prep Time
15 mins
Total Time
15 mins
Servings: 1 to 1.5 cups of cilantro mayonnaise or cilantro aioli
Course: Condiments
Cuisine: South American , Ecuadorian

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

    Cup of Yum
  1. 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.
  2. Continue blending while adding the remaining ½ cup of oil. When the sauce has solidified add the lime juice and blend again.
  3. Taste, add salt or more lime juice if necessary.
  4. 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

  • Alternative: If you don’t want to use raw eggs or are in a hurry, you can use 1 cup of regular store-bought mayonnaise instead of the egg and oil. Blend it the rest of the ingredients.
  • If you don't have a blender or mixer, then finely chop or mince the cilantro, onion, and garlic, then mix it with the store-bought mayonnaise, lime juice, salt to taste, and cumin (optional).