Cilantro & Lime Homemade Mayonnaise

In Eggs, Gluten-Free, Sugar-Free, Vegetarian by Mandi FlakeLeave a Comment

Among the things I’ve been up to in 2015, trying to get more balance in my food (read: weight) has been part of the equation. In the midst of retraining my eating habits I’ve realized that I have an serious love of mayo. Coming from healthy Midwestern folk and living in the land of pimento cheese, I guess it’s to be expected. However, over the couple of months I cut mayonnaise from my diet, I really missed it. So then I tried the light versions and found them to way too sweet. I am more of a fan of the tangy Duke’s variety than any other regular version, and most “light” options overcome the lack of flavor with sweeteners.

Homemade Cilantro Lime Mayonnaise Vertical

My answer to a pathological need for mayonnaise without packing on the pounds? Make it yourself! It’s a lot harder to overindulge through the week when you have to spend 5 minutes whipping it up by hand instead of just grabbing that massive vat at the back of the fridge. Fresh mayonnaise only lasts a few days in the fridge, so you’re forced to make smaller batches and put some effort and thought behind when you want to indulge. Plus, you can make it how you like it! In my opinion the hardest piece is getting your setup correct so that you don’t have the bowl rattling around on the table while you whisk, this is how I set mine up:

Homemade Cilantro Lime Mayonnaise Prep

I love the vinegar tang of classic French homemade mayonnaise made with a tame flavored oil like sunflower oil (Trader Joe’s has the best price for my favorite sunflower oil), so that is how I made mine from the recipe below. but as with anything whipped up in your kitchen, you get to choose what gets the green light. My version below has Cilantro and Lime in it to give some Latin flair to my tuna salad (and my Deviled Eggs – recipe coming soon!). To re-convert to a simple classic mayonnaise, just swap lemon for the lime and skip the cilantro entirely (or use your favorite fresh herb!).

Homemade Cilantro Lime Mayonnaise Horizontal

So, while this isn’t the best low-cal condiment ever, if you take the time to whip up some homemade mayonnaise instead of grabbing a jar at the grocery store, you may experience the joy I did of finding a superior result that is put in its proper place of a special addition rather than a daily staple.

Cilantro & Lime Homemade Mayonnaise

Yields 1 cup

Classic French Mayonnaise with a Twist (of lime, that is!)

10 minPrep Time

10 minTotal Time

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  • 2 egg yolks from grade A large eggs
  • 2 teaspoons white wine vinegar
  • 1/4 teaspoon Dijon mustard
  • Kosher salt to taste
  • One cup mild oil (I used cold pressed sunflower seed oil)
  • 1 tablespoon fresh lime juice plus more to taste
  • 1/4 cup finely chopped cilantro


  1. Stabilize a medium bowl with either a rolled up towel that is circled at the bottom or a towel placed inside of a small pot with the medium bowl placed on top. You just want to be able to have both hands free and the bowl not spin around while you are whisking.
  2. Combine the egg yolks, vinegar, mustard, and 1/2 teaspoon of salt in the bowl and whisk to combine. The mixture should look slightly frothy and light yellow.
  3. Continue to whisk briskly as you add your oil drop by drop at first, and then in a small steady stream. The oil should continue to be incorporated as soon as it gets added into the mixture. If you see it pooling at the surfaces of your emulsification (fancy word for the silky, billowy blend of oil & egg), stop pouring for a moment and keep whisking until all the oil is incorporated and your mayonnaise is blended smoothly.
  4. Whisk in the lime juice and the chopped cilantro until blended thoroughly.
  5. Taste and add any extra salt or lime juice you feel is necessary.
  6. You can store it up to 5 days in an airtight container (I used a small canning jar), but it really is best right after making it!
Recipe Type: Condiment


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