Cucumber Aioli is one of my favorite sauces because of the refreshing taste of the cucumber. I personally like it chilled. This sauce is perfect for any egg roll dish like southwest egg rolls. They are the perfect match! Make sure to use real mayonnaise and fatty sour cream. Join me in learning how to make cucumber Aioli!
- 4 small cucumbers, cut into small pieces
- ½ bunch cilantro leaves, chopped
- 1 tbsp minced garlic (4-6 garlic cloves)
- 1 egg yolk
- 2 tsp dill weed
- Salt and pepper to taste (adjust to taste)
- ½ of a medium-sized lemon
- 1 cup mayonnaise (I used real mayonnaise)
- ½ cup sour cream
Item’s you’ll need
- Cutting board
- Measuring bowl and/or cups
- Mixing bowl
- Rubber or silicone spatula
- Small strainer
Make The Cucumber Mixture
In a blender, combine the small pieces of cucumber, chopped cilantro leaves (stems removed), minced garlic, egg yolk, dill weeds, then the salt and pepper. Push and compress the ingredients. Puree until smooth. Stop blending, scrape and push the ingredients that are stuck on the side of the blender. Continue to puree until the texture becomes completely smooth. Set aside.
Make The Cucumber Aioli Sauce
In a medium-sized mixing bowl, put the mayonnaise, sour cream. Then carefully pour the cucumber mixture. Mix until well incorporated. Transfer into a serving bowl. Cover and chill until ready to use. Serve with your favorite fried dishes! You may refrigerate for up to 1 week. It tasted so much better the next day. Enjoy!