Kimchi Mayo Recipe | Alex Guarnaschelli
Level: Easy
Yield: about 3/4 cup
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 205
Total Fat: 22 g
Saturated Fat: 3 g
Carbohydrates: 1 g
Dietary Fiber: 0 g
Sugar: 0 g
Protein: 0 g
Cholesterol: 11 mg
Sodium: 287 mg
Total: 5 min Active: 5 min
I enjoy mayonnaise on its own, but it becomes even more dynamic and flavorful when jazzed up with ingredients like kimchi. Kimchi brings a subtle kicknot too intensethat pairs wonderfully with the rich, egg-based notes of mayonnaise. This sauce is perfect for burgers, grilled chicken, fried eggs, a classic BLT, roasted veggies, cabbage slaw, or a chopped salad. I often prepare a batch and store it, covered, in the fridge door for whenever I want a quick flavor boost or a little extra excitement in my meals. If you prefer less heat, just skip the hot sauce.
Ingredients ()
- 1/2 cup mayonnaise
- 3 tablespoons kimchi, very finely chopped
- 2 teaspoons hot sauce (I like Tabasco)
- 2 teaspoons red wine vinegar
- 2 teaspoons Worcestershire sauce
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Instructions
- In a medium bowl, mix together the mayonnaise, kimchi, a bit of the kimchi liquid, hot sauce, red wine vinegar, and Worcestershire. Taste and adjust seasoning as desired.
- Store in an airtight container in the fridge for up to 4 days.
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