Lemon Coriander Aioli

• 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

1. Toast coriander seeds and grind in an electric coffee/spice grinder.
2. 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.
3. With the machine running, slowly add olive oil and extra-virgin olive oil in a thin, steady stream until mixture is emulsified.
4. Chill it, covered, until ready to serve.

coriander seeds, egg yolks, romano, fresh cilantro, flat anchovy fillet, garlic, lemon juice, redwine vinegar, mustard, salt, pepper, olive oil, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/lemon-coriander-aioli-107027 (may not work)