Cilantro Aioli


Creamy, lime-infused sauce for tacos, wraps or a dip

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This quick and simple cilantro aioli recipe is the perfect topping for your favorite meats, sandwiches or tacos!

Just like my Avocado Mayo, this cilantro aioli is creamy and filled with good-for-you fats that complement so many meals. You’ll love that this recipe is preservative-free, doesn’t use mayonnaise, and tastes so much fresher than anything you could buy at the store.

Three tacos topped with cabbage and cilantro lime aioli on a rectangle plate with a white bowl of more aioli in the background.

With just a few simple ingredients and a couple of minutes, you can have a jar of aioli ready to go in the refrigerator to use all week long. One of my favorite things to slather this sauce on is crunchy fish tacos or anything Tex-Mex, but the uses are truly endless!

How to make cilantro aioli

  1. Combine egg yolk, garlic, lime or lemon juice and ⅛ teaspoon salt in a food processor.
  2. While it’s running, slowly drizzle in olive oil in a thin stream – the mixture will begin to thicken as the oil is added.
  3. Stir in cilantro and cumin until combined. Add more salt if needed. (Makes about 1 1/2 cups of aioli)

PRO TIP: When adding the olive oil, be sure to add it slowly or the emulsion will break!

Creamy aioli filled with chopped cilantro leaves in a white bowl.

Key ingredients & substitutions

  • Egg yolks – Remove the whites and only use the egg yolks to make the aioli. Yolks are high in fat and help create a truly creamy and thick sauce. To reduce the chances of the sauce breaking, bring the eggs to room temperature before processing. If you’re concerned about the potential for food poisoning from raw eggs, use pasteurized egg yolks.
  • Lime juice – Lime juice adds flavor to this sauce but also acts as a stabilizer since it’s an acid. You can substitute lemon juice for lime juice if preferred.
  • Olive oil – Oil helps create a thick and creamy emulsification for this sauce. If you don’t like the strong taste of extra virgin olive oil, use light olive oil. Just be sure that the oil is room temperature like the eggs, and that you add it in a very thin drizzle to keep the emulsification from breaking.
  • Cilantro – You’ll love the fresh flavor cilantro adds to this sauce. Mince fresh cilantro before adding.
  • Garlic – This ingredient is what separates aioli from regular mayo. Use fresh garlic or minced jarred garlic for this sauce.
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Cilantro Aioli 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

Cilantro Aioli Directions

  • Cilantro Aioli
  • Three chicken tacos topped with cilantro lime aioli on a plate with a bowl of more cilantro aioli next to them.

    Aioli vs mayonnaise

    Aioli and mayonnaise are so similar it can be tough to tell them apart. One of the major differences is that aioli will always include garlic, while mayonnaise rarely (if ever) has this ingredient.

    Sometimes aioli is made with olive oil, but it can also be made with egg yolks like mayonnaise is. Either way, it’s a creamy and flavor-filled condiment that pairs perfectly with a number of your favorites!

    Looking down onto a small of aioli filled with cilantro leaves and a whole garlic bulb in front.


    While this cilantro lime aioli recipe is delicious as is, here are some ways you can make it your own!

    • Use lemon juice instead of lime juice.
    • Make it spicy by adding minced jalapeno peppers or a pinch of cayenne.
    • Swap half of the cilantro for other fresh herbs, including mint or parsley.
    • Make a basic garlic aioli by using the same recipe as above but use 2 garlic cloves, lemon juice instead of lime and omit the cumin and cilantro.
    • Make a basic lime aioli recipe by omitting the cilantro and cumin to this cilantro aioli recipe.

    How to use aioli

    Aioli, especially this flavorful cilantro variation, is amazing with most types of meats, sandwiches, and vegetables. Try it with:

    Storage information

    Store this cilantro aioli in the refrigerator in an airtight container for up to one week. This sauce does not freeze well.

    Cilantro Aioli: FAQS

    What is aioli sauce made of?

    Traditional aioli includes garlic, oil, and salt, but can also be made to include egg yolks, lemon juice, and other seasonings.

    Is aioli healthier than mayo?

    Aioli and mayo are both made from similar fat sources and have similar nutrient values.

    Is it safe to eat raw eggs?

    When eating raw eggs, there is a risk of foodborne illness. To be safe, you can use pasteurized eggs.

    Can I make aioli with store bought mayo?

    Yes! Adding garlic and spices to store bought mayonnaise is a short cut way to make aioli, although it won’t taste as fresh and flavorful as homemade.

    Nutritional information & Macros

    Nutrition Information

    Cilantro Aioli

    Servings: 12

    Amount Per Serving
    Calories 170
    Fat 18.8g
    Protein 0.5g
    Total Carbs 0.3g
    Net Carbs 0.3g

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