This coriander mayonnaise recipe blends homemade mayonnaise with garlic, lime and lots of fresh coriander. Great for dipping potatoes and veggies or dolloping on a veggie burger.
The lime juice in the recipe adds extra vitamins and minerals, adds brightness and helps cut through the richness of the egg yolk and oil. It also helps keep green things looking green – if you leave it out, the bright green of the mayonnaise will start to discolour quickly.
Serve with as a dip for Potato halloumi fritters, Thai crispy corn cakes or Caramelised halloumi potato wedges or dollop onto Halloumi onion bhaji waffles, Spinach and feta pie or Courgette veggie burgers with feta.
Creamy, herby and rich.
- 1 1/2 limes juice only
- 1 clove garlic
- 2 large eggs
- 300 ml cold-pressed oil
- 100 g fresh coriander, leaves and stalks
for the mayonnaise
- Juice the 1/2 lime, add the garlic to the lime juice and set aside for 20 minutes – this effectively cooks the raw garlic. When the garlic is ready, add to a food processor with the egg yolks and a pinch of flaky salt.
- Whizz for a few seconds, then start adding 200ml of the oil (reserve the rest) – drip in one tiny drop at a time until the yolks have absorbed about a third of the oil and the mayonnaise has started to emulsify. Add the oil any quicker and the mayonnaise might split.
- Scrape out the food processor (no need to clean) and set the mayonnaise aside.
- Add the coriander and the rest of the lime juice to the food processor and blend until well broken down. With the blender running, drizzle in the remaining 100ml oil – just enough to make a rough pesto.
- Return the mayonnaise to the food processor and whizz to combine everything. Taste to check the seasoning, adding more lime juice or salt as needed. Loosen with 1-2 tablespoons water if the mayonnaise is too thick.