I got the cumin aioli  idea from a friend’s cafe, Harry’s Deli in Tustin, California. Back in my bread-loving days, it was my absolute favorite sandwich place, as he makes all of his own breads, soups and mayos. Now I just order their rib eye sandwich, wrapped in lettuce with oodles of his special cumin garlic mayo.

I made this to use as a dipping sauce for some rutabaga fries, and I finished all the fries and continued to dip celery in it. then i moved to slice cucumbers, in the end up eating with a spoon…it’s that good

It is a little bit on the spicy side, if you want a milder version use less garlic and less mustard powder.

Ingredients for the Cumin Aioli:

2 garlic cloves
1 egg(room temperature)
2 tbsp of lemon juice
1 tsp of cumin
1/4 tsp of mustard seed powder
Salt to taste
1/2 cup of olive oil

Preparation:

In your blender on a medium-high power, whip the first 5 ingredients for a few seconds
While the blender is still in motion start pouring in the oil.
Stop when it thickens into a soft mayo consistency, do not continue to blend pass this point or it will liquefy again