Cilantro Lime Aioli
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This Cilantro Lime Aioli is a creamy, lime-infused, dairy-free sauce that will transform any Tex Mex dish, especially tacos and burritos.
About This Recipe
The key to creating restaurant-quality food is often in the sauces or condiments. This easy-to-make aioli, which is simply a flavored mayonnaise, adds cool creaminess, a hint of lime, and complexity from the garlic and cilantro to all kinds of dishes.
After tinkering with various ways to make homemade aioli, we decided making aioli from scratch is HARD to get right. (Truth be told, we had several flops before a success.) That’s why we decided to take a shortcut and use the following basic ingredients, including pre-made real mayo with clean ingredients.
Ingredients
Only 5 main ingredients are needed, along with a little S & P.
- Real mayonnaise – I like Avocado Mayo, since it has cleaner ingredients.
- Avocado – We loved the color, richness, and nutrition this ingredient adds! It’s essential to only use a ripe avocado. It’s ripe if it gives a little when you press on it.
- Garlic cloves – Give your cloves a whack with the bottom of a glass or jar before throwing them in the food processor.
- Fresh lime juice and zest – A microplane grater is a very handy tool when zesting citrus. This lemon and lime squeezer helps get every last drop from your lime.
- Fresh cilantro – If cilantro tastes like soap to you (seriously, this is a genetic trait in some people), then use fresh parsley as a substitute.
- Kosher salt and ground black pepper – This will be “to taste”.
Note: Find our full printable recipe with ingredient amounts and directions at the bottom of this post.
How to Make Cilantro Lime Aioli
You’ll be surprised at how easy this is to make. Simply put the ingredients in a food processor or blender, and blend until smooth. That’s it!
How to Store Homemade Aioli
Seal in an air-tight container and store in the refrigerator for 3 to 5 days. The flavor is better after it sits for 24 hours. Because of its mayonnaise base, we don’t recommend freezing it.
What to Use Cilantro Lime Aioli On
Recipe FAQs
The name “aioli” literally means “garlic and oil” and originally comes from the Mediterranean coasts of Spain, France, and Italy. More recent versions of this French-Provençal sauce resemble a garlic mayonnaise, incorporating egg yolks and lemon juice.
Yes, if you’re not a fan of cilantro or don’t have it available, you can substitute it with another herb like fresh parsley or basil.
I personally do not recommend using dried cilantro because it will not have the same fresh, vibrant flavor as fresh. Fresh parsley would be a better substitution.
Yes, you can use equal amounts of Greek yogurt as a substitute for mayonnaise in cilantro lime aioli. Greek yogurt adds a creamy and tangy element to the aioli while reducing the overall fat content compared to using mayonnaise alone. Keep in mind that Greek yogurt has a slightly different texture and flavor than mayo, so the result may be slightly different in consistency and taste.
More Homemade Condiments You’ll Love
One of the biggest challenges when trying to eat a clean, real foods diet is condiments! Most store-bought condiments are jam-packed with additives, preservatives, high-fructose corn syrup, and many other mystery ingredients.
When time allows, you’ll find that making your own condiments is not only healthier, but they are just tastier too! This proved to be especially true with this aioli.
Try some of our other popular homemade condiments, like these:
How to Video
Quick Cilantro Lime Aioli
Ingredients
- 1/2 large ripe Hass avocado
- 1/3 cup real mayonnaise (I like Primal Kitchen Mayo with Avocado Oil)
- 2 garlic cloves (smashed)
- 1 teaspoon lime juice and zest
- 1/4 cup chopped fresh cilantro (sub: fresh parsley)
- 1/2 teaspoon Kosher salt (or more to taste)
- 1/4 teaspoon ground black pepper (or more to taste)
- 2 drops hot sauce (optional)
Instructions
- Blend all the ingredients until creamy in a small food processor or blender. Taste and add more salt and pepper, as desired. Seal and store in the refrigerator for up to 3 days.
Notes/Tips
- The flavor is even better after it sits for 24 hours.
- Make sure the avocado is ripe. It should give a little when you press on it.
- Mayo Substitution: Use plain, full-fat Greek yogurt instead.
- Use this condiment on burritos, tacos, sandwiches, or as a chip dip.
Nutrition
Photos by Whitney Reist of Sweet Cayenne.
So very tasty
So glad you liked it Chris! Thank you for leaving a review.
Really good marinade. I use it for chicken burrito bowls.
Yum! Love burrito bowls! Thank you for leaving a review Amber.
Such a fantastic sauce. We make this, the pork carnitas, and the pickled red onions all the time!
Thanks Anne. The carnitas are a fan favorite for sure. Glad you make the pickled red onions too!
Love this!! I’ll be using this for fish tacos and I’m sure many other things!!
I did and a little bit more avocado than what the recipe called for.
A little more avocado never hurt anyone. 🙂 Thanks for taking the time to leave a review.
Perfect blend of creamy and tangy!
Great! Glad you liked it.
Absolutely delicious! I made it with mayonnaise. Next time I try with sour cream, then with Yogurt. Very delicious thanks!
So glad to hear that!
This was excellent! I served it with the Killer Carnitas from the 1 Hour Freezer Prep Session 11. I highly recommend!
Yay! Glad you tried it and liked it! Last time I made the Killer Carnitas I also added our Quick Picked Red Onions, which added some crunch, a little sweetness, and a little acidity. Thanks for leaving a review.