Cilantro Lime Mayonnaise

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Make any dish a little more exciting with a creamy cilantro lime mayonnaise! Perfect to drizzle over tacos or bowls, spread on sandwiches, or use as a dip, this creamy homemade mayo recipe is easy to make!

Condiments and I have a complex relationship. I like them, but also get super picky and want them to be *awesome*. This cilantro lime mayonnaise is definitely in that category! In fact, every time I make it, it’s gone in a day or two because we find so many ways to use it!

Is this aioli or mayonnaise?

Sooo… if you look at the URL for this recipe, you’ll see aioli. We are older and wiser now and know this is a mayonnaise.

What’s the difference?

Well, an aioli is made in an almost identical fashion, but uses garlic and oil. Mayonnaise uses eggs and oil. They’re both creamy, easy to make at home, and ABSOLUTELY amazing, but different.

So this is a flavored mayonnaise recipe, which I accidentally labeled an aioli when I first posted the recipe.

Can I use a whole egg to make cilantro lime mayonnaise?

Yes! I’ve made this recipe using both a whole egg and two egg yolks. Either works well and gives you a creamy mayo.

If you are new to making mayo, I think using two egg yolks is a little easier. The trick to making a creamy mayonnaise using a whole egg is to slow down the rate at which you add your oil.

You already want to add just a drizzle, but with a whole egg, you need an extra thin drizzle. This is because the egg white doesn’t have the same fat content as the egg yolk, so the sauce needs a little extra time to emulsify. Patience pays off!

Does the kind of oil I use matter?

It does! At first I didn’t think so until I had a few readers mention issues with emulsion. I’d never had the problem, but decided to do a little testing.

With one of my tests, I had a more robust olive oil on hand, which is on the thicker side. And in a batch of mayo made with just that oil, I did find that I had to run my food processor much longer than usual to get any sort of emulsion. Even then, it was more of a sauce. The result wasn’t as thick and creamy as these photos.

So if you have a cold-press olive oil, or more robust olive oil – not the light kind used for sautéing and frying – cut the olive oil with a lighter oil. You’ll still get the delicious olive oil flavor, and you’ll end up with a thicker mayonnaise. Easy!

To really let the cilantro and lime shine through, our favorite has been avocado oil. It’s nice and neutral and emulsifies well.

How can I use homemade cilantro lime mayonnaise?

Use it the same way you would store-bought mayonnaise! It’s delicious in sandwiches or wraps, makes a great egg salad, or drizzle it over some chicken or shrimp tacos!