From Rick Bayless's kitchen · Frontera Grill, Chicago
blend · egg emulsion
★ STARRED KITCHENGlasspoint Aioli
From a starred kitchen & national award winner
Ratio
MAYO 120
Ingredients
- MAYO120 ml
- AVOCADO150 g
- CILANTRO10 g
- SALT1.5 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Mexican–Mexican-American chef of Frontera Grill and Michelin-starred Topolobampo in Chicago; James Beard Outstanding Chef and Best Chef: Midwest. Regional Mexican research over four decades.
Originally published as Avocado-Cilantro Mayonnaise.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Rick Bayless Season 7 (published as “Avocado-Cilantro Mayonnaise”). Full citation lives in Provenance.