Carmina’s version of Cilantro Aioli

Serving suggestions: When used as a dip use firm crackers, like pretzel or grains. Using an immersion blender. This recipe takes just a few minutes to prepare and the flavor is amazing. Makes about 1 cup. Use as a spread on sandwiches Use as a sauce next to your steaks.
Carmina’s version of Cilantro Aioli
Carmina’s version of Cilantro Aioli

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    large or 2 small garlic cloves

  • 1/4 to 1/2

    cup of cilantro leafs

  • 1

    large egg at room temperature

  • 2 1/2

    teaspoon of lemon juice

  • 1

    teaspoon of red wine vinegar

  • 1/2

    teaspoon of mustard

  • 1/2

    teaspoon of salt, add more to taste once blended.

  • Pinch of sugar

  • 3/4

    cups canola oil

Directions

Place all ingredients into your stick blender cup with the exception of the oil. Lightly blend all together with the stick blender keeping the blender at the bottom for about 10 seconds. Add oil and continue blending without moving the stick blender. Once you see of feel the aioli forming at the bottom of the cup you can start to raise the blender slowly up and down until all the oil has been incorporated and the aioli is thick. Taste and add salt if necessary. One you have made this for the first time you can adjust the amount of garlic you can add according to your taste. Refrigerate for a few hours before serving. Recipe can be doubled.

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