1/2 bunch fresh cilantro, stems and all
3 cloves garlic
juice of 1 large lemon
salt & pepper
pinch of: cumin, parsley, onion powder, crushed red pepper (I call this my Cuban mix)
up to 3/4 cup olive oil
2 egg yolks
In food processor combine cilantro, garlic, lemon & seasoning. Add in yolks and pulse to combine. Then while it’s running drizzle in the olive oil until it’s emulsified.
Now, my usual tips for successful aioli is: make sure everything is room temp before starting and sometimes only adding some of the lemon at first and the rest after it’s emulsified helps. But, I threw this together last minute with straight from fridge eggs and all… and it came out great! So maybe the Mayo Gods were smiling upon me!