Easy Kimchi Mayo Recipe (From Scratch)
This Kimchi Mayo is whipped, fluffy, and has a hint of spice. It's the perfect condiment to dollop on veggie fritters, spread on sandwiches or to serve with fries (recipe makes half a cup).
Print
Pin
Servings: 6 people
Calories: 170kcal
Equipment
- 1 Stick blender
Ingredients
- 1 egg yolk (at room temperature)
- 2 tsp kimchi brine
- 1 tsp apple cider vinegar
- 1 tsp dijon mustard
- Pinch of salt
- ½ cup very light tasting extra virgin olive oil
- ¼ cup kimchi
Instructions
- Start by making the mayo - add the room temperature egg yolk, kimchi brine, apple cider vinegar, Dijon mustard, salt, and a tablespoon of oil to a jug (see note 1). Place the stick blender right over the egg yolk and press it down so it's firmly on the base of the jug. Blend for 20 seconds or until you see the mix starts to thicken.
- Continue drizzling in the olive oil a tablespoon at a time until it's all used, and the mayo is thickened.
- Add in the kimchi and blend to break it down completely(about 10-15 seconds).
- Pour the kimchi mayo into a small bowl for serving, or store it in a jar/airtight container in the fridge for up to 2 weeks.
Video
Notes
Note 1: Use the jug that came with your stick blender. Or one that the blender fits in snuggly. This helps ensure everything blends together evenly.
Note 2: Start with all ingredients at room temperature. Cold ingredients can cause the oil to solidify and not emulsify properly, leading to a split and runny mayo.
Note 3: Don't add the oil all at once! While you can have success doing it this way at times, in my experience this is usually the main cause of the mayo splitting and going runny. Just add one tablespoon of oil at a time.
Note 4: Make sure your stick blender is firmly on the bottom of the jug and in contact with all the ingredients in the first 20 seconds of blending. This will ensure it emulsifies (thickens) as expected.
Note 5: Don't move the blender up and down through the mix vigorously, it must be done gently so the mix is not over aerated, which can also cause splitting.
Note 6: Using a light flavoured olive oil is important or the kimchi flavour won't shine through.
Nutrition
Serving: 20g | Calories: 170kcal | Carbohydrates: 0.3g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 32mg | Sodium: 43mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 50IU | Vitamin C: 0.003mg | Calcium: 7mg | Iron: 0.4mg
