There are so many ways to use kimchi, one of my favorite condiments. This recipe comes from Alex Guarnaschelli, an American chef, …
Loved the mayo on a black bean burger – it would be delicious on any sandwich…
Great on a piece of chicken breast, broccoli and cauliflower after they cooked…
Kimchi Mayo
- 1/2 cup Mayonnaise (I like Hellman’s Light unless you need full-fat mayo)
- 3 tbsp. kimchi, very finely chopped plus 2 tsp. kimchi liquid
- 2 tsp. red wine vinegar
- 2 tsp. Worcestershire sauce
- 2 tsp. hot sauce – Alex likes Tabasco (I can’t imagine adding any more heat – optional to your taste)
Combine all of the ingredients. Store in an airtight container for up to 4 days.
Recipe by cookingwithauntjuju.com
The kimchi mayo ingredients…
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Sounds amazing. I’ll give it a try soon! 🙂
This recipe has been in my draft file for awhile so felt this was a good time to post it. I could eat this by the spoonful 🙂
2 tsp hot sauce? Wow! I bet that ups the flavor game a little bit! Sounds and looks like a great recipe. We were in the Alps earlier this year and rediscovered the fun of fondue, so I wonder how this would taste as a dipping sauce for meat and vegetable fondue? Seems like it would be delicious with almost anything –
Thanks – it would be great with fondue, especially with meat and veggies. As you can see from the pictures I put it on broccoli, cauliflower and chicken, so why not dip it 🙂
Tabasco sounds like a good addition!
cheers
sherry
I think so too Sherry – I’m not sure how much? I played it safe and didn’t add any – the mayo was delicious without it 🙂