Cumin Mayonnaise Recipes

ROASTED POTATO WEDGES WITH CILANTRO-LIME MAYONNAISE

Steps:

• Roast potatoes:
• Put a 4-sided sheet pan in lower third of oven and preheat oven to 450°F.
• Stir cumin, oregano, and 3/4 teaspoon salt into oil in a large bowl. Add potatoes and toss. Arrange potatoes, cut sides down, in 1 layer in hot pan and roast, turning once, until golden, about 40 minutes.
• Meanwhile, make mayonnaise:
• Stir together mayonnaise, sour cream, cilantro, lime zest and juice, and 1/4 teaspoon salt in a small serving bowl.
• Serve potatoes with mayonnaise.

ORANGE CUMIN VINAIGRETTE

Steps:

• Place Dijon mustard, orange zest, cumin, red pepper flakes, orange juice, rice wine vinegar, and olive oil into a jar with a screw top. Add salt and pepper to taste.
• Cover jar and shake vigorously for 2 minutes to form temporary emulsion.

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.

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.

GINGER-SPICED CHICKEN TIKKA SANDWICH WITH CUMIN-TOMATO MAYO

Steps:

• 1. In a small pan over medium-high heat, add 1 teaspoon of the ghee. Add the garam masala, ginger, and garlic and cook for 30 seconds (this will bring out the flavorful oils of the spices). Transfer to a medium bowl large enough for the chicken. Stir in the yogurt and 2 tablespoons of the tomato puree.
• 2. Slice each chicken breast horizontally into 3 to 4 slices. Place in the yogurt mixture and coat thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight.
• 3. Wipe the marinade off the chicken. Discard the marinade. Season the chicken with salt. In a large nonstick skillet over medium-high heat, add 1 teaspoon of the remaining ghee. Once the ghee is hot, saute the chicken until golden on both sides, about 2 minutes per side. Set aside.
• 4. In a small bowl, mix together the mayonnaise, the remaining 1 tablespoon tomato puree, and the cumin. Set aside.
• 5. In a medium nonstick skillet over medium-high heat, add the remaining 1 teaspoon ghee. Once the ghee is hot, add the red bell pepper, onions, and turmeric. Sprinkle with salt. Saute until golden, about 3 minutes. Remove from the heat.
• 6. Spread the bread with the mayonnaise mixture (if using pita, split it open). Add the chicken, then the peppers and onions mixture. Garnish with the cilantro. Serve immediately.

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.

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.

AVOCADO SALAD WITH CUMIN LIME MAYO DRESSING

Steps:

• In a glass or wooden(nonreactive)Bowl, whisk together olive oil, mayonnaise, lime juice, honey(or sugar) and cumin.
• Season with salt and pepper.
• In a large bowl, combine the lettuce with the dressing.
• Top with the avocado pieces. Serve and enjoy!