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Coriander mayonnaise

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.


coriander mayonnaise

  • 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.