Cilantro Aioli
Published January 5, 2023 • Updated March 6, 2026
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I make this cilantro lime aioli from scratch every week. Creamy, tangy, preservative-free, and the whole thing takes about 90 seconds once you get the oil drizzle down.
I started making this from scratch after I got tired of store-bought sauces that tasted like preservatives and oil. This homemade cilantro aioli is creamy, bold, and stays fresh in the fridge for a full 7 days. That’s longer than most jarred versions I’ve tried, and the flavor is completely different. The garlic comes through sharp and clean, the cilantro is front and center, and the lime gives it a bright finish that store-bought never has. I typically make a batch on Sunday and it lasts through Thursday or Friday.
The technique is simple but specific. I use raw egg yolks, fresh garlic, lime juice, and olive oil, then fold in cilantro and cumin at the end. The key is drizzling the oil in a thin, pencil-width stream over about 90 seconds. I learned that the hard way after breaking three batches in a row when I first started. Rush it and the emulsion splits into an oily mess that won’t come back together. Take your time and you get this thick, spoonable sauce that coats a spoon and clings to whatever you put it on.
If you don’t want to pull out the food processor, an immersion blender works too. I started doing small batches in a mason jar after a reader asked about it, and now it’s my go-to for weeknight batches. Put the base ingredients in the bottom, set the blender head all the way down, and drizzle oil slowly while it runs. Keep the head at the bottom until you see it start to thicken, then lift gradually. Same thick, creamy result. The only real difference is you need a tall, narrow container so the emulsion has nowhere to escape.
I use mine on everything. Fish tacos are my favorite (the lime and cilantro were made for Tex-Mex), but I also love it on grilled chicken, as a veggie dip, or spooned over roasted cauliflower. It works just as well cold from the fridge as it does at room temperature. My avocado mayo is another from-scratch staple in my fridge, but when I want something bolder and more herby, I reach for this. No mayo jar needed.
What I like about keeping a jar in the fridge is how versatile it is on a keto diet. I’ll use it as a sandwich spread one day, a dip the next, and a drizzle over taco bowls on Friday. One batch covers all of it. It pairs well with my cilantro lime marinade if you’re building out a Tex-Mex spread and want the same flavor running through the whole meal.
How to make cilantro aioli
- Combine egg yolks, garlic, lime or lemon juice, and 1/8 teaspoon salt in a food processor.
- While it’s running, slowly drizzle in olive oil in a thin stream. The mixture will begin to thicken as the oil is added.
- Fold in cilantro and cumin until combined. Add more salt if needed. (Makes about 1 1/2 cups)
PRO TIP: I drizzle the oil in a pencil-width stream over about 90 seconds. Go any faster and the emulsion will break.
Key ingredients and substitutions
- Egg yolks – I only use the yolks here. They’re high in fat and create a thick, creamy sauce that you can’t get from whites. Bring them to room temperature before processing so the emulsion holds. If raw eggs concern you, use pasteurized yolks.
- Lime juice – Lime adds bright flavor and acts as a stabilizer for the emulsion. I prefer lime for anything Tex-Mex, but lemon juice works if that’s what you have.
- Olive oil – This is what builds the thick, creamy body. I use light olive oil because extra virgin can taste too strong in a raw sauce. Make sure it’s room temperature, and pour it in a slow, thin drizzle so the emulsion doesn’t break.
- Cilantro – I use a full 1/2 cup, which is more than most recipes call for. I want the cilantro to come through, not hide behind the garlic and oil. Mince it fine before folding in.
- Garlic – This is what separates aioli from plain mayo. I use fresh garlic cloves, but minced jarred garlic works in a pinch.
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Ingredients
2 egg yolks -
2 cloves garlic
-
1 tablespoon lemon or lime juice
-
⅛ teaspoon salt, more to taste
-
1 cup olive oil
-
½ cup finely chopped fresh cilantro
-
½ teaspoon ground cumin
Step by Step Instructions
Step by Step Instructions
Add base aioli components
In a food processor, combine egg yolks, garlic, lemon juice and ⅛ teaspoon salt. Start food processor to combine.
- 2 egg yolks
- 2 cloves garlic
- 1 tablespoon lemon or lime juice
- ⅛ teaspoon salt
Slowly drizzle oil
While the food processor is running, slowly drizzle in olive oil in a thin stream. The mixture will begin to thicken as the oil is added.
- 1 cup olive oil
Make it cilantro flavored
Once the oil has been added, toss in cilantro and cumin and mix until combined. Taste and add more salt if needed.
- ½ cup finely chopped fresh cilantro
- ½ teaspoon ground cumin
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I make this with an immersion blender?
I started using an immersion blender in a mason jar for weeknight batches, and the result is the same. Put the egg yolks, garlic, and lime juice at the bottom of a tall, narrow jar. Set the blender head all the way down and start it, then drizzle the oil in slowly. Keep the head at the bottom until the emulsion catches and starts to thicken, then lift gradually. The only thing that matters is the container being tall and narrow so the sauce has nowhere to go but up. I actually prefer this method now because there's almost no cleanup.
What if cilantro tastes like soap to me?
I know this is genetic and not something you can push through. I've made a version with flat-leaf parsley instead of cilantro, and it works. The flavor is milder and more neutral, but the texture and garlic punch stay the same. I bump the lime juice up slightly (an extra teaspoon) to compensate for the missing brightness that cilantro adds.
Can I use avocado oil instead of olive oil?
I've tested avocado oil in this and it works well. The flavor is more neutral than olive oil, which lets the garlic and cilantro come through even stronger. I use light olive oil because I like the subtle fruitiness it adds, but avocado oil is a solid swap. Either way, make sure it's at room temperature before you start drizzling.
Is this Whole30 or Paleo compliant?
My recipe qualifies for both. It's egg yolks, olive oil, garlic, lime, cilantro, cumin, and salt. No dairy, no sugar, no seed oils. I've served it at dinners where half the table was Whole30 and nobody had to skip the sauce.
How do I fix a broken aioli?
I've broken more batches than I want to admit, and it always comes down to adding oil too fast. If yours splits, grab a fresh egg yolk and put it in a clean bowl. Slowly whisk the broken mixture into the new yolk, a tablespoon at a time. The fresh yolk re-starts the emulsion and pulls everything back together. I've rescued at least four batches this way.
Can I freeze this?
I've tried freezing it twice, and both times the emulsion separated when I thawed it. The texture goes grainy and won't come back together no matter how much I whisk. I just make a fresh batch each week since the whole thing takes a few minutes from start to finish.
Is it safe to eat raw eggs in aioli?
I use raw egg yolks in mine every week and have for years. The acid from the lime juice helps inhibit bacteria, but if it concerns you, use pasteurized eggs. I've tested both and the texture is identical in the food processor. No difference at all.
Can I make this spicy?
I add half a minced jalapeno (seeds removed) to mine when I want heat. It builds slowly and doesn't overpower the cilantro or garlic. A pinch of cayenne works too if you don't have fresh peppers. I start small and taste as I go since you can always add more but can't take it back.
My grandmother used to make something like this from scratch. The smell of fresh cilantro and garlic in the food processor was just part of Sunday afternoons at her place. She passed before I ever thought to write it down. I wasn't expecting this to hit me, but the cumin is what got me. That warm, earthy note under the lime. That's exactly what hers had. I drizzled it over grilled shrimp and just stood there for a second. The oil drizzle took me two tries (went too fast the first time and it broke), but once I slowed down it came together. Four stars only because I'm chasing a memory and memories don't score fair.
The cumin in this is quieter than garlic or lime but it's what sticks. Slow oil is the whole thing.
I've made aioli from a jar my whole life and never tried homemade because that slow oil drizzle step always sounded like the part where everything goes sideways. Made this yesterday standing over the food processor completely stressed, and then it just... emulsified. I watched it happen. The cilantro and cumin at the end, the whole thing smelled so good I almost didn't want to put it in the fridge. I ended up putting it on literally everything at dinner and now I'm trying to figure out what to make this week just to have an excuse to open the jar again.
Ha. Planning the week around the jar is basically what I do. Roasted veggies, eggs, anything grilled. It goes fast once it's open.
My daughter has decided she won't eat store mayo anymore. Just this. She stood by the food processor yesterday watching the olive oil drip in, completely locked in, then told me the cumin is what makes it smell like 'real food.' I've been making aioli for years and that's the most useful critique I've gotten from a ten-year-old. Double batch on Sunday.
Was nervous about raw egg yolks but made it anyway. Came out thicker and creamier than anything from a jar. The cumin really lingers.
Raw egg anxiety is real until you watch it emulsify. And yeah, the cumin. Hangs around way longer than you'd expect.
I always make mayo-style sauces with my immersion blender in a mason jar, so the idea of skipping the food processor cleanup is very appealing. But the slow oil drizzle part has me nervous. Does it actually work with an immersion blender, or do you need the food processor to get it really creamy?
Works fine in the mason jar, that's how I do small batches actually. Drizzle still needs to be slow though, pencil-width stream. Keep the head at the bottom until you see it thicken up, then lift.