Give your mayo a zesty, creamy upgrade with this cilantro and avocado aioli recipe. Ripe avocado gets blended with fresh cilantro and a garlic aioli base for an incredible green sauce perfect for dipping, dressing, and more.
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Creamy, vibrant, and bursting with fresh flavor – this cilantro avocado aioli is the ultimate versatile sauce! It’s cool, herby, and loaded with avocado’s irresistible richness. Every guacamole fan just got super excited.
In need of a zesty, craveable green sauce?
Consider your search over with this flavor-packed cilantro aioli starring avocado. We combine a garlic aioli recipe base with ripe avocado and a big handful of fresh cilantro for an ultra-creamy, verdant sauce that’s equally great as a dip, spread, or drizzle.
Our recipe walks you through every step, like prepping the ingredients for the smoothest aioli and puréeing to the perfect consistency. You’ll also discover clever techniques to prevent discoloration and tweak the flavors precisely to your tastes.
From tacos and tostadas to sandwiches, proteins like grilled flank steak, or simply as a dunker for crispy fries, this cool and tangy cilantro avocado sauce makes everything better. Bright, herbal notes mingle with avocado’s unbeatable creaminess for a versatile sauce you’ll want on hand always. It may be the most fun version of our condiment recipes! Let us show you just how easy and delicious DIY aioli can be!
Ingredients for avocado Aioli
- Egg yolk
- Lime Juice – we swap traditional lemon juice in this aioli to add a pop of flavor and also help the color to not turn brown when we mix in the raw avocado.
- Mustard
- White Vinegar
- Kosher Salt
- Avocado oil – or your favorite neutral oil. Keep in mind olive oil can have a strong flavor.
- Garlic cloves
- Fresh avocado
- Cilantro
- Red Pepper flakes
Girl Carnivore Expert Recipe Tips
Just like our homemade chimichurri sauce, you can adjust this recipe to fit your desired flavors. Add more heat with a pinch of cayenne powder, or omit the cilantro if you have someone who doesn’t like it. It wont be as good, but there loss.
How to Use
This is our go-to homemade mayo recipe for pretty much any Mexican-inspired meal that we want a little extra dipping sauce for. From birria quesadillas to chipotle chicken tacos, this sauce goes with it all. It’s also great drizzled over carne asada nachos or leftover chicken nachos, or any nachos…
And we love it with our stuffed poblano peppers and as a sauce for our cumin meatballs or fajita burgers (or just chicken fajitas, it’s great on that too). Try it with your lamb barbacoa and you will never go back to jarred sauces!
It’s also good under a fried egg in the morning with peppery arugula. This is one of our favorite versatile homemade mayo recipes for so many things, perfect for beef, chicken, pork and seafood. You’re going to be making it on repeat in your kitchen.
How to Store Cilantro Avocado Aioli
Store leftover avocado mayo in an airtight container or glass jar in the fridge for up to 4 days. It may lose its fresh flavor and start to fade in color after a few days, so it’s best served fresh.
Because of the creamy emulsification and the avocado, this recipe can not be frozen. Make fresh batches as needed (pretty much plan to keep your fridge stocked).
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Cilantro Avocado Aioli
Recommended Equipment
Ingredients
- 1 Egg yolk room temp
- 1 tsp fresh lime juice
- 1 tsp Mustard
- 1 tsp white vinegar
- ¼ tsp kosher Salt
- 1 cup Avocado oil
- 4 garlic cloves smashed
- 1 avocado ripe and soft
- 2 tbsp cilantro minced
- ½ tsp red pepper flakes
- black pepper to taste
Instructions
- In your food processor, add the egg yolk, lime juice, mustard, and vinegar.
- Season with a pinch of salt and pulse to mix two to three times.
- Set the food processor to spin and slowly pour in the oil from the top.
- The egg and oil will combine and turn off-white, emulsifying into mayonnaise.
- Add the avocado and garlic and continue to process until smooth.
- Add in the cilantro and red pepper flakes and pulse until just combined.
- Season with black pepper to taste.
- Spoon into a resealable jar and chill until ready to use.
Notes
Nutrition
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Save Recipe BookmarkHow to Make Truffle Aioli Step-by-Step
- In your food processor, add the egg yolk, lime juice, mustard, and vinegar.
- Season with a pinch of salt and pulse to mix two to three times.
- Set the food processor to spin and slowly pour in the oil from the top.
- The egg and oil will combine and turn off-white, emulsifying into mayonnaise.
- Add the avocado and garlic and continue to process until smooth.
- Add in the cilantro and red pepper flakes and pulse until just combined.
- Season with black pepper to taste.
- Spoon into a resealable jar and chill until ready to use.
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