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