Lime-Cilantro Aioli

Name: Lime-Cilantro Aioli
Prep time: 5 min
Total time: 5 min
Yield: about 1½ cups (360 ml)
Cuisine: American
Ingredients: 1 cup mayonnaise (240 ml) Mayo; ½ cup finely chopped fresh cilantro (120 ml) Cilantro; 1 clove garlic, grated Garlic; Zest and juice of 1 lime Lime; Kosher salt (2 g) Salt; freshly cracked black pepper (0.5 g) Pepper

Independent adaptation of a publicly published Michael Symon recipe. Not affiliated with, sponsored by, or endorsed by Michael Symon.

A garlic emulsion for seafood and sandwiches.

Ratio

Mayo 240 mlCilantro 120 ml

Ingredients

Mayo1 cup mayonnaise (240 ml)
Cilantro½ cup finely chopped fresh cilantro (120 ml)
Garlic1 clove garlic, grated
LimeZest and juice of 1 lime
SaltKosher salt (2 g)
Pepperfreshly cracked black pepper (0.5 g)

Method

Pour to the lines in order (bottom → top): Mayo, Cilantro.
Add finishing notes: Garlic, Lime, Salt, Pepper.
Cap the jar and shake until emulsified.

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2 kitchens · 2 national awards

Lime-Cilantro AioliNATIONAL AWARD WINNEROn the jar: AIOLI
Mom’s Sour-Cream Red-Wine VinaigretteNATIONAL AWARD WINNEROn the jar: MOMS
Cranch DressingNATIONAL AWARD WINNEROn the jar: CRANCH
Wasabi Acebichado AioliNATIONAL AWARD WINNEROn the jar: AIOLI

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Provenance

Michael Symon works in Midwest / Cleveland; credentials include James Beard Best Chef: Great Lakes 2009.

Originally published as Lime–Cilantro Aioli.

Adapted from a Michael Symon recipe (Michael Symon / Food Network (Brown Butter Striped Bass…)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Michael Symon / Food Network (Brown Butter Striped Bass…) (published as “Lime–Cilantro Aioli”). Full citation lives in Provenance.

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