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Updated: Apr 8

Mojo Aioli Recipe - Chef Larry White
Mojo Aioli on a Fall Inspried Cuban Sandwich

Mojos are Latin American style sauces that are packed with tons of flavor. They are usually made with a hefty amount of garlic and an acidic medium such as citrus or vinegar. Mojos are versatile and are great over fish, vegetables and pork. In the recipe I step away from the traditional mojo preparation and incorporate it into a delicious dipping sauce or sandwich spread. Its perfect for dipping french fries and yucca fries as well as in Cuban sandwiches and tacos.

If you happen to try this Mojo Aioli, let me know on Instagram and leave a review on the site!

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Servings: About 2 cups

Shelf Life: 1 week stored in the refrigerator.


  • 2 cups - mayonnaise

  • 2 1/2 tablespoons - cumin seeds, toasted and ground

  • 1 tablespoon plus 1 teaspoon - coriander seeds, toasted and ground

  • 1 tablespoon plus 1 teaspoon - fresh lime juice

  • 1 tablespoon plus 1 teaspoon - orange juice

  • 4 garlic cloves, finely chopped

  • 1/4 cup cilantro, chopped


  1. Blend all ingredients in a good processor or blender until smooth. Season to taste with salt and pepper. Blend to incorporate. If possible let the mixture sit in the refrigerator for at least 1 hour before using to let the flavors enhance.



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Meet Larry White

Chef Larry White

Hey folks, I'm Larry. The recipes you'll find here are inspired by my years as a chef, travels as a hunter, and being a father. I cook from these experiences, so my food ranges anywhere from fun and creative to traditional and to what somewhat family style comfort food.     

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