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Cilantro-Lime Mayonnaise


This recipe is from "Martha Stewart's Menus for Entertaining" (Clarkson Potter, 1994)

  • Yield: Makes 2 cups


  • 1 1/2 cups canola oil
  • 2 tablespoons extra-virgin olive oil
  • 2 large eggs
  • 2 tablespoons finely chopped cilantro
  • Coarse salt
  • Juice of 1 lime


  1. Combine oils in a glass measuring cup. Place eggs, cilantro, and a pinch of salt in the bowl of a food processor. Blend until mixture is foamy and pale, about 1 1/2 minutes.

  2. With machine running, add oil, drop by drop, through feed tube, until mixutre starts to thicken; do not stop machine at this point or mayonnaise may not come together. Add remaining oil in a slow, steady stream. When all oil has been incorporated, slowly add lime juice. Store, refrigerated, in an airtight container for up to 3 days.

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