Recipe By ATB
Rating
Published Jan 15th
Prep 15m Cook - Additional - Ready In 15m
Servings 10 servings Calories 121.2

This is a versatile topping for just about anything. The flavors are bright and tangy. I have used this recipe for coleslaw dressing, topped turkey burgers, fish tacos with red cabbage garnish, and even as a dip for other Mexican-inspired dishes.

Recipe Ingredients

  • ¾ cup olive oil mayonnaise
  • ½ cup firmly packed fresh cilantro leaves
  • 1 jalapeno, seeds and membrane removed, diced
  • 1 ½ garlic cloves, halved
  • ½ lime, juiced
  • ¾ teaspoon ground cumin
  • ¼ teaspoon salt, or to taste

Cooking Directions

  1. 1 Blend mayonnaise, cilantro, jalapeno pepper, garlic, lime juice, cumin, and salt together in a blender or food processor until smooth. Pour mixture into a bowl, cover the bowl with plastic wrap, and refrigerate until flavors blend, at least 1 hour.

Nutrition Facts

  • Calories 121.2
  • Carbohydrate 1.1 g
  • Cholesterol 6.3 mg
  • Fat 13.2 g
  • Fiber 0.1 g
  • Protein 0.3 g
  • Saturated Fat 2 g
  • Sodium 153.3 mg
  • Sugar 0.3 g

Chef's Notes

The magazine version of this recipe also includes 1 1/2 tablespoons cider vinegar.

Reviews

  1. Amazing. I added a little garlic powder onion powder and paprika. It was amazing.
  2. I didn't have any limes on hand so instead I used two tablespoons of lime juice. Also, I didn't have cilantro on hand but I did have cilantro paste, I used a little less than 1/3 cup of that stuff. The aioli came out tangy and delish.
  3. Absolutely delicious! Made as written with the addition of the lime zest. Served with baked sweet potato fries for dipping. This would be a great sauce for any summertime pasta salad wraps sandwiches etc.
  4. Great recipe drizzled it over crock pot pork shoulder and it was delicious. Didn't have coriander or dill but it was good without it. Used half fat free Greek yogurt and half olive oil mayo to cut down on the fat.
  5. This was so good!!!! I used it on salmon burgers one night and mahi mahi burgers another night. The only question I have is how long can I keep it in the refrigerator?
  6. Made this tonight with Tasty Tuna Burgers as another reviewer suggested- absolutely delicious! Can't wait to make the combo again, but could definitely imagine using this with a number of other recipes.
  7. I made this for my fish tacos. My husband won't eat fish without tartar sauce and the first thing he said was "forget the tartar sauce! I want this from now on." Now I am making it again tonight for baked cod. Great recipe. Thanks for posting.
  8. Yum! I made this to go on my 'Tasty Tuna Burgers' another recipe from this site killer combo!
  9. This has great flavor with earthy tones from the ground cumin. This would be good on fish tacos.
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