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Cumin Mayonnaise

This tasty homemade mayo adds Middle Eastern flair to chef Cedric Vongerichten's Peekytoe Crab Salad with Spring Vegetables.

  • Yield: Makes 2 cups
Cumin Mayonnaise

Source: The Martha Stewart Show, April 2011


  • 1 teaspoon whole cumin seeds
  • 1/2 teaspoon whole coriander seeds
  • 2 large egg yolks
  • 1/4 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 teaspoon coarse salt
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup grapeseed oil


  1. Place cumin and coriander seeds in a small skillet and toast until fragrant over medium-high heat. Transfer to a spice grinder; grind to a fine powder.

  2. Place egg yolks in the bowl of a small food processor along with lemon juice, mustard, salt, ground cumin and coriander, and cayenne pepper; pulse to combine. With the machine running, slowly drizzle in grapeseed oil until emulsified. Keep refrigerated until ready to use.

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