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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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