Cilantro-Lime Aioli

This aioli goes with the Mini Crab Cakes, but is a lovely addition to seafood, and can also be used in sandwiches or over grilled chicken.


  • 1 large egg yolk, room temperature
  • Juice of half a lime
  • 1/2 tsp. Dijon mustard (not coarse grained)
  • 1/4 cup vegetable oil
  • 3 tbsp. extra virgin olive oil
  • 2 garlic cloves
  • 1 bunch cilantro, washed, trimmed of the stem bottoms, and patted dry
  • Kosher salt


  1. Add the egg yolk to the bowl of your food processor with the blade attachment. Whisk in lime juice and mustard.
  2. In a separate bowl, combine the oils and then add the oil mixture in a slow steady trickle through the opening in your processor while the blade is whisking constantly.
  3. Continue until all the oil is incorporated and the mixture has emulsified (thickened to a creamy consistency).
  4. Add the garlic cloves and cilantro in small bunches, allowing it all to be processed and incorporated.
  5. Season with kosher salt to taste.
  6. Chill, covered, until ready to use.

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