Cilantro Aioli
Published January 5, 2023 • Updated February 18, 2026
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I make this cilantro lime aioli every week. It's creamy, tangy, preservative-free, and ready in minutes.
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 it tastes completely different.
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. Rush it and the emulsion breaks into an oily mess. Take your time and you get this thick, spoonable sauce that coats everything.
I use mine on everything. Fish keto 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. If you’ve made my avocado mayo, this follows the same from-scratch approach. 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. If you’re building out your keto condiments lineup, this one earns a permanent spot.
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
How do I prevent the aioli from breaking?
I've broken more batches than I want to admit, and it always comes down to the same thing: adding oil too fast. I drizzle mine in a pencil-width stream over about 90 seconds with the food processor running. Room temperature eggs and oil help too. If it does break, I start over with a fresh yolk in a clean bowl and slowly whisk the broken mixture back in.
Can I freeze cilantro aioli?
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. I just make a fresh batch each week since it only takes a few minutes.
What's the difference between using lime vs. lemon juice?
I've made this with both, and the flavor difference is real. Lime gives it that bright, punchy Tex-Mex flavor that I love on fish tacos and taquitos. Lemon is more subtle and works better with Mediterranean dishes like grilled chicken or roasted vegetables. My default is lime, but I keep both on hand.
Can I use store-bought mayo instead of making it from scratch?
I've done this when I'm short on time. Mix mayo with minced garlic, lime juice, chopped cilantro, and cumin. It works, but it's noticeably different. The flavor is flatter and you taste the preservatives. My from-scratch version is keto-friendly, preservative-free, and takes about 5 minutes, so I almost always make it fresh.
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, but if it concerns you, use pasteurized eggs. They work the same way in the food processor and the texture is identical. I've tested both.
Can I make this spicy?
I add half a minced jalapeno (seeds out) to mine when I want heat. It builds slowly and doesn't overpower the cilantro. A pinch of cayenne works too if you don't have fresh peppers. I'd start small and taste as you go.
Does this work as a dip or just a spread?
Both. I use it as a spread on sandwiches and burgers, but the consistency is thick enough to dip vegetables, fries, or chicken strips right into it. My family actually goes through it faster as a dip because everyone just grabs and dips at dinner.
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.
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.