This Aderezo de Cilantro is a creamy, tangy Mexican dressing packed with fresh flavor. Inspired by my dad’s restaurant days, it’s a family favorite we’ve made for years. Perfect for salads, grilled meats, tacos, or veggies, this easy cilantro sauce will become your go-to!
This Aderezo de Cilantro (creamy cilantro dressing) is a fresh, flavorful sauce made with simple ingredients like cilantro, garlic, and canola oil. Inspired by my dad’s restaurant days, it’s a family favorite we’ve been making for years. Creamy, tangy, and bursting with herbaceous flavor, this versatile dressing is perfect on salads, grilled meats, veggies, and more. Quick to make and easy to love—this is one recipe you’ll come back to again and again!
A Little Story Behind the Sauce
In my house, this aderezo de cilantro wasn’t just a sauce, it was the sauce. When I was growing up, my dad worked a second job at a local restaurant, and that’s where he learned how to make it. He brought the recipe home and made it his own. He’d make a big bottle and put it in the fridge, and I swear, it was gone in just a few days.
The flavor is creamy, fresh, and packed with that herby cilantro goodness. It’s so versatile: great on salads, grilled meats, roasted veggies, even tacos. And when you get the garlic just right? Chef’s kiss, it becomes something you want to put on everything.
Now it’s a staple in my kitchen, and I’m so excited to share it with you.
Why You’ll Love This Cilantro Dressing
- Quick & easy – only 10 minutes!
- Perfectly creamy – without dairy
- Bursting with flavor – cilantro, garlic, vinegar, and a touch of salt
- Super versatile – use it on everything
- Family-tested – from my dad’s restaurant roots to your table
Serving Ideas
This dressing is so flexible! Try it on:
- Green salads
- Grilled chicken or steak
- Roasted baby potatoes
- Fish tacos or shrimp bowls
- Roasted veggies like cauliflower or carrots
Ingredients you will need
- Fresh Cilantro: I usually use the stalks and leaves. The cilantro stalks have more flavor.
- Egg: I take my egg out of the fridge an hour before making the cilantro dressing. The dressing will be more stable and have a creamier texture.
- White Wine Vinegar: It has a milder, more fruity flavor.
- Sea Salt: It is finer and more delicate than table salt.
- Canola Oil: It is perfect for when you want to make mayonnaise or creamy dressing as it does not over power the flavor of the dressing.
How to make Cilantro Dressing
Ingredient
- 1½ cups fresh cilantro, loosely packed and chopped
- 1 medium egg, room temperature
- 1 tablespoon white wine vinegar
- ½ teaspoons sea salt (or ½ teaspoon table salt)
- 1 small garlic clove, peeled
- ½ cup canola oil (or sunflower/vegetable oil – avoid olive oil)
Note: Olive oil can overpower the delicate flavors—stick with a neutral oil.
Instructions
Step 1: Add Ingredients
In a tall jar or blending container, combine the chopped cilantro, egg, garlic, vinegar, salt, and oil.
Step 2: Blend Carefully
Using a hand blender, blend from the bottom up until the dressing emulsifies into a light, creamy texture—about 30 to 60 seconds. Stop blending once it looks smooth and slightly thickened.
Don’t over blend or the dressing may separate.
Step 3: Store and Serve
Transfer to a clean jar or container with a lid. Store in the refrigerator for up to 3 days. Shake before using.
Storage
Store the dressing in an airtight container or glass jar in the fridge for up to 3 days. Because it contains a raw egg, do not freeze it.
FAQ
Can I make this vegan?
Yes! Replace the egg with 2 tablespoons of aquafaba (the liquid from canned chickpeas). It won’t be quite as rich but still creamy and tasty.
Can I use a regular blender?
You can, but pulse gently and stop blending once the dressing becomes creamy. A hand blender gives the best texture and control.
Is this the same as chimichurri?
Nope! Chimichurri is chunky and oil-based. This is smooth, creamy, and more like a herbaceous green mayo.
Did You Try It?
I’d love to know what you think! Drop a comment below or tag me on Instagram @mexicanfoodmemories with your creation. Your feedback means the world to me!
Aderezo de Cilantro
Equipment
- immersion blender
Ingredients
- 1½ cups fresh cilantro loosely packed and chopped
- 1 medium egg room temperature
- 1 tablespoon white wine vinegar
- ½ teaspoon sea salt or table salt
- 1 small garlic clove peeled
- ½ cup canola oil or sunflower oil
Instructions
- In a tall jar or blending container, combine thechopped cilantro, egg, garlic, vinegar, salt, and oil.
- Using an immersion blender, blend from the bottom up until the dressing emulsifies into a light, creamy texture, about 30 to 60seconds. Stop blending once it looks smooth and slightly thickened.Don't over blend or the dressing may separate.
- Transfer to a clean jar or container with a lid. Storein the refrigerator for up to 3 days. Shake before using.
Notes
- Let the egg sit at room temperature for best texture.
- Use a hand blender (immersion blender) for easy control and creaminess.
- A small garlic clove is perfect—too much can overpower the dressing.
- Keep it cold! Since this recipe contains raw egg, always refrigerate and eat within 3 days.
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.
Listo!
Provecho!
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