My cilantro lime aioli comes out creamy, tangy, and preservative-free — 0.3g net carbs per serving. I whip up a fresh batch from scratch every week, and it 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.
Aioli vs. mayonnaise
People ask me about this all the time, and they’re closer than you’d think. Both are emulsions built on oil and egg yolks. The real difference is aioli always includes garlic, while mayonnaise rarely does.
I make mine with olive oil, egg yolks, and a good amount of fresh garlic, which gives it a sharper, more savory flavor than regular mayo. On a keto diet, both work well since they’re fat-based. But I reach for this version because the garlic and cilantro give it real personality.
Variations I've tried
I’ve tested a bunch of variations on this, and here are the ones that actually worked well.
Use lemon juice instead of lime. I find lemon works better if you’re pairing it with something Mediterranean, like grilled lamb or roasted vegetables. Lime is still my pick for tacos and Tex-Mex.
Make it spicy by adding a minced jalapeno or a pinch of cayenne. I add about half a jalapeno (seeds removed) and it gives a slow, building heat without overwhelming the cilantro.
Add chipotle for a smoky version. I blend in one chipotle pepper from a can of chipotles in adobo and it completely changes the profile. Smoky, a little sweet, still creamy. I use this one on burgers.
Swap cilantro for parsley if cilantro tastes like soap to you (it’s genetic, not your fault). Flat-leaf parsley gives you a milder herb flavor with the same color and texture. I bump the lime juice up slightly to make up for the lost brightness.
Mix half the cilantro with other fresh herbs. I’ve done mint (great with lamb) and parsley (more neutral). Both work and keep the same thick texture.
Make a basic garlic aioli by using 2 garlic cloves, lemon juice instead of lime, and skipping the cumin and cilantro entirely. Same technique, just a cleaner flavor. My ranch dressing pairs well alongside it.
Make a lime aioli by dropping the cilantro and cumin. The lime and garlic carry it on their own.
What I put this on
This sauce goes on more than I expected when I first made it. Here’s my regular rotation:
Lettuce wraps and sandwiches (with a squeeze of extra lime)
I keep mine in an airtight jar in the fridge, and it stays good for up to a week. One thing I’ve noticed is the cilantro flavor actually gets stronger after a day or two. So if it tastes a little mild right after you make it, give it overnight. It won’t freeze well since the emulsion breaks down when thawed.
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.
In a food processor, combine egg yolks, garlic, lemon juice and ⅛ teaspoon salt. Start food processor to combine.
For this step
2 egg yolks
2 cloves garlic
1 tablespoon lemon or lime juice
⅛ teaspoon salt
2
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.
For this step
1 cup olive oil
3
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.
For this step
½ cup finely chopped fresh cilantro
½ teaspoon ground cumin
Nutrition
Per serving: 2 tablespoons
Calories
170
Fat
18.8g
Protein
0.5g
Total carbs
0.3g
Net carbs
0.3g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
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.
I throw a whole jalapeño in with the cilantro from the start and it doesn’t make it spicy like you’d expect. Something about the emulsification mellows the heat and just leaves it brighter. Haven’t made it without one since.
Thought aioli was just off the table on keto. Every brand I checked had added sugar or modified starch, so I stopped looking. Made this last week. 0.3 net carbs. Genuinely a little mad at myself for not finding it sooner.
Confession: I’ve been making extra. The jar was going faster than I expected and I eventually figured out it was my husband, who grades everything I make as ‘pretty good.’ This one, he comes to find me when we’re running low. He’s been putting it on chicken, eggs, raw vegetables, and once I walked in on him with just a spoon. I have not told him about the raw egg yolks. The cumin is what’s doing it, but he hasn’t landed there yet.
Made this twice. Second batch came together once I slowed the drizzle way down at the start, but first time the oil just stayed slick and separated even after a full minute of processing. Are room temp yolks important for getting that initial bind, or is it all about pour speed? My processor runs pretty fast and I wasn’t sure if that was working against me.
Room temp matters, but honestly the pour is way more important. Running it fast is fine. It’s the first tablespoon or two where you have to be almost stupidly slow, that’s where the emulsion starts. Once it catches, speed up.
0.3 net carbs in something this creamy, every single time. Swapped olive oil for avocado oil once out of desperation and the flavor cleaned right up. Less of that grassy bite, lime pops more, and emulsification was identical. That’s my version now. Four stars because I’m convinced roasted garlic would take it to five, and I can’t stop thinking about trying it.
I’ve done the roasted garlic version. One head at 400 for 35 minutes, squeeze it straight into the jar before you blend. That raw sharp edge goes almost sweet and the lime still cuts through, and with avocado oil as your base it’s genuinely better.
Two raw cloves felt like a lot for something going on cold food. Made it anyway. The lime takes over completely and the garlic just… disappears. Kept expecting a sharp bite and it never showed up. Three batches in and still don’t know why it works.
Acid mellows raw garlic faster than heat does. The lime breaks down the allicin during emulsification, so instead of a sharp punch it just rounds out. Took me a while to stop second-guessing two cloves, but that’s the balance.
Lime over lemon, I settled that after maybe four or five batches (the lime reads brighter, holds up better against the garlic). The 90 seconds is accurate now that the oil pour is muscle memory. Still surprises me how well it holds in the fridge. A week out and the color’s still green, emulsion hasn’t broken once. Did not expect that from a homemade aioli.
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.
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.
