Cumin Aioli

Try this tangy, spicy mayonnaise with chicken or roasted veggies!

Cumin Aioli

Serves 4
Prep time 10 minutes
Region Turkish
By author Silvana Rowe in Bon Appetit, July 2011


  • (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


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!

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