Why we love this easy cilantro aioli
- Our creamy aioli is the easiest to make and its perfect for tacos, bowls, roasted veggies and more!
- It’s not a “mix with mayo” recipe, you’re making your own aioli from scratch!
- We make it in just 5 minutes using the immersion blender and it turns out perfectly thick and creamy.
- It’s the best alternative to salsa for tacos. It’s so creamy tasting we also use it in place of sour cream.
- We use it to “dress up” leftovers. Adding a bit of cilantro lime aioli to any leftovers makes it feel like a whole new meal.
Related –> Try some of this cilantro lime aioli on these easy ground chicken tacos.
How to make homemade cilantro lime aioli (step-by-step)
Recipe testing and ingredient notes
- Eggs – Since raw eggs are used for this sauce, it’s important to use the freshest eggs possible.
- Avocado oil – In our testing, we’ve found that avocado oil is the best oil to use for homemade aioli. If you substitute any other oil, use one that is very neutral in flavor. We don’t advise using olive oil as it is too strong tasting and will overpower the other flavors.
- Emulsification – The easiest way to get the oil to emulsify is to use a wide-mouth pint jar and an immersion blender as noted in the recipe. It works every time and takes only seconds.
- Blender option – If you are using a blender, pour the oil in very, very, very slowly. You can also use room-temperature eggs if preparing the sauce this way to help with emulsification.
- Storage – Refrigerate the sauce immediately. It’s best if consumed within 5-6 days.
We hope you love this recipe as much as we do!
Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our easy, delicious recipes to find some other favorites too!
Get the Recipe:
5-Minute Garlicky Cilantro Lime Aioli (No Mayo)
Our easy, 5-minute homemade cilantro lime aioli is the perfect sauce for tacos, burritos, bowls and more! It's lick the spoon good and enhances the flavor of any dish. We even use it as a dip and it's so easy to make with the immersion blender.
Ingredients
- 1-1/4 cup avocado oil
- 2 eggs
- 1 tbsp fresh cilantro, finely chopped, (chop, then measure)
- 1 tsp sea salt
- 1/2 tsp onion powder
- 1 tsp minced garlic or sub 1/4 tsp garlic powder
- 1 lime, juice of (about 2 tbsp)
Equipment
Instructions
- Place all of the sauce ingredients in a pint jar or 2 cup pyrex measuring cup. You want a container just wide enough for your immersion blender and this recipe was created specifically to fit a wide mouth pint jar.
- Place the immersion blender at the bottom of the container. Start blending while holding the blender at the bottom. Don’t move the blender from the bottom until the sauce begins to emulsify and thicken. Once it starts to thicken, slowly move the immersion blender to the top until all of the oil is completely mixed in. It should result in a thick, mayo-like sauce.
- Refrigerate immediately and use within one week.
Notes
To make this recipe in a blender, add all of the ingredients except the avocado oil to a blender. Measure out the avocado oil and have it ready to pour. Start the blender and while the blender is running, slowly pour the avocado oil into the blender. We suggest using a high-powered blender like a blendtec or vitamix to help the mayo emulsify and thicken.
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