Try this tangy, spicy mayonnaise with chicken or roasted veggies!
Cumin Aioli
Print recipe
| Serves | 4 |
| Prep time | 10 minutes |
| Region | Turkish |
| By author | Silvana Rowe in Bon Appetit, July 2011 |
Ingredients
- (1 tsp) 10 ml cumin seeds
- 2 large egg yolks
- (1 Tbl) 15 ml fresh lemon juice
- 1 garlic clove, minced
- kosher salt
- (1/2 cup) 125 ml grapeseed oil
- (1/4 cup) 60 ml olive oil
Directions
| 1. | Toast the cumin seeds in a small skillet over medium heat until they begin to brown lightly, and the smell wafts up. Let cool, then mince or grind in a mortar and pestle. |
| 2. | Whisk the yolks until thick, then add the lemon juice and garlic into a small bowl or a food processor fitted with a steel blade. |
| 3. | Painstakingly slowly, add first the grapeseed oil, then the olive oil, drop by drop to the egg yolk solution, whisking all the time. If you are using a food processor, dribble the oil through the tiny hole in the top. The mayonnaise will emulsify, thickening to a nice creamy texture. |
| 4. | Whisk in the cumin seeds, cover and chill for at least 2 hours. |
Serve, and enjoy!
