Smoky Aioli
(Bon Appetit, August 2009)


Toast cumin and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, about 1 1/2 minutes. Cool; finely grind toasted seeds in spice grinder or with mortar and pestle. In a small bowl, whisk mayonnaise, olive oil, lemon juice, smoked paprika and garlic, and add ground spices. Combine thoroughly, and refrigerate.