LEMON CORIANDER AïOLI

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Lemon Coriander Aïoli image

Provided by Joey Campanaro

Categories     Condiment/Spread     Food Processor     Egg     Fish     No-Cook     Quick & Easy     Parmesan     Lemon     Cilantro     Coriander     Gourmet

Yield Makes 1 1/2 cups

Number Of Ingredients 13

1 teaspoon coriander seeds
2 large egg yolks
1/2 cup finely grated Pecorino Romano (1 1/2 ounces)
1/3 cup chopped fresh cilantro
1 canned flat anchovy fillet (chopped)
1 medium garlic clove (chopped)
3 tablespoons fresh lemon juice
1 tablespoon red-wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
1/2 cup extra-virgin olive oil

Steps:

  • Toast coriander seeds and grind in an electric coffee/spice grinder.
  • In a food processor, pulse together egg yolks, Pecorino Romano, cilantro, anchovy, garlic, lemon juice, vinegar, mustard, the ground coriander seeds, and salt and pepper until just combined.
  • With the machine running, slowly add olive oil and extra-virgin olive oil in a thin, steady stream until mixture is emulsified. Chill it, covered, until ready to serve.

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