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Cumin Coriander Mousseline

  • Yield: Makes about 2 1/2 cups
Cumin Coriander Mousseline


  • 1 large egg yolk
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sherry vinegar
  • Coarse salt and freshly ground pepper
  • 1/2 cup vegetable oil
  • 2 cups whipped cream
  • 2 teaspoons toasted ground coriander
  • 1 teaspoon toasted ground cumin
  • Pinch of fresh lime zest


  1. In a medium bowl, whisk together egg yolk, lemon juice, mustard, and vinegar. Season with salt and pepper. Whisking constantly, drizzle in the oil, starting with one drop at a time. When the mixture starts to look thick and creamy, continue whisking, while pouring the oil into the bowl in a slow steady stream. Fold in the whipped cream, coriander, cumin, and lime zest.


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