Cumin Mayonnaise Food

SPICED MAYO

Steps:

• Mix mayonnaise, lemon juice, cilantro, garlic, cumin, smoked paprika, and cayenne pepper together in a bowl.

LEMON CUMIN MAYONNAISE

Steps:

• Combine all ingredients in a small bowl, cover and refrigerate 1 hour before using.
• Test Kitchen Tip:o Use on B.L.T. Cumin Sandwich, as a dip or as a spread.

CABBAGE SALAD WITH TOASTED CORIANDER AND CUMIN MAYONNAISE

Steps:

• In a small skillet over high heat (or in a microwave oven at full power), toast coriander seeds and cumin seeds just until fragrant. Grind together using a mortar and pestle, and set aside. In a large bowl, combine savoy cabbage and red cabbage, and set aside.
• Prepare mayonnaise: In a small bowl, whisk together egg yolk, vinegar, shallot, chives, reserved coriander and cumin and large pinches of salt and pepper. Beginning a drop at a time, whisk in oil. As it emulsifies, add oil a little faster, in a slow steady stream. When mixture is thick, whisk in more vinegar to taste; mayonnaise should be highly seasoned.
• Fold 1/3 cup mayonnaise into cabbage. There should be enough to coat cabbage generously; add more if necessary. Cover, and refrigerate for at least an hour. Before serving, adjust seasonings, adding more salt or vinegar as needed.

CUMIN LIME MAYO DRESSING

Steps:

• Combine first five ingredients in a small bowl.
• Whisk in oil.
• Add salt, to taste.

CUMIN MAYONNAISE

Steps:

• 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.

CUMIN AND LIME SLAW

Steps:

• In a large bowl add your mayonnaise, sour cream, cumin, cilantro and shallot if your are using it. .
• Next add your cabbage mix
• Now squeeze the fresh lime over top and add your salt and pepper. Mix well so all of the ingredients come together. It may look a little dry but once it sits it will come together and moisten.
• Taste for any additional cumin. I like lots so I usually add a little more at this point.
• Let sit for about 30 minutes to an hour covered in the refrigerator
• Serve with your favorite taco, rice bowl or meal

CHICKEN AND NECTARINE SALAD WITH TOASTED CUMIN MAYONNAISE

Steps:

• Toast cumin in heavy small skillet over medium heat until slightly darkened, about 1 minute. Transfer to small bowl. Add mayonnaise and lemon juice; whisk dressing until smooth.
• Toss chicken, nectarines, celery, and onion in large bowl. Stir in dressing. Season to taste with salt and pepper. Spoon salad into lettuce leaves and sprinkle with almonds. Divide among 4 plates and serve.