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Chips with kimchi mayo

Kimchi Mayo (from scratch)

This kimchi mayo is whipped, fluffy, and has a hint of garlic. It's the perfect condiment to dollop on veggie fritters or serve with fries. Recipe video is above!
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Course: Dips, Sauces
Cuisine: Modern
Keyword: Condiment
Prep Time: 5 minutes
Blending time: 10 minutes
Total Time: 15 minutes
Servings: 8 people
Calories: 92kcal

Equipment

  • 1 Stick blender

Ingredients

  • 1 egg yolk (at room temperature)
  • ½ cup very light tasting extra virgin olive oil (I used Cobram Light Flavour)
  • ¼ cup kimchi
  • 2 Tbsp kimchi brine
  • 1 tsp apple cider vinegar
  • 1 tsp dijon mustard
  • Pinch of salt

Instructions

  • Add the room temperature egg yolk, kimchi and kimchi brine to a jug. Blend on high with a stick blender until the kimchi is completely broken down. Mine was all but a liquid.
  • Add the mustard, salt, and apple cider vinegar then blend again.
  • Start drizzling in the olive oil a tiny bit at a time and keep blending as you do. Initially this will be ½ to 1 tsp each pour. Once the mixture starts to thicken slightly, you can add the olive oil in more generous amounts until it’s all used. By this time, the mayonnaise should look whipped and fluffy.
  • Chill in the fridge for about 10-15 minutes before serving, which will give it a mousse like consistency.
  • Store in a jar in the fridge for up to 5 days.

Notes

IMPORTANT – Keep the stick blender on from start to finish as much as you can in this process. If you need to stop briefly on occasion it won’t be an issue but overall – working that oil in slowly with a constantly moving blade will ensure the mixture doesn’t split.

Nutrition

Serving: 20g | Calories: 92kcal | Carbohydrates: 0.3g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 32mg | Sodium: 6mg | Potassium: 7mg | Fiber: 0.03g | Sugar: 0.03g | Vitamin A: 44IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.2mg