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?
- 1 large egg or 2 egg yolks
- 1 tbsp fresh-squeezed lime juice
- 1/4 c fresh cilantro
- 1/4 tsp salt
- 1/2 c olive oil, canola oil, or avocado oil
- Place the first four ingredients in your food processor and pulse 3-4 times to combine.
- Turn the food processor on (run continuously) and drizzle in the olive oil slowly. Continue to run the food processor until the oil has emulsified and your aioli has thickened.
- Store in the refrigerator for up to one week.
- A lighter oil is best for easy emulsification. If you would prefer to use a thicker oil, like cold press or extra virgin olive oil, I recommend replacing half the olive oil with a lighter avocado oil or canola oil. This will give you a nice thick mayo like the one in the photos.
- The easiest way to make this is by using a mini food processor since you can chop the cilantro and emulsify the sauce in one bowl. If you don't have a mini food processor, you can use an immersion blender and a large glass, or whisk this by hand. If you're doing this by hand, have an assistant to help you drizzle in the oil and be ready for a serious arm workout!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.