- Level: Easy
- Total: 5 min
- Active: 5 min
- 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
I love mayonnaise solo but it can be even more versatile and zingy when spiced up with something like kimchi. Kimchi adds a slight heat, not overwhelming, that really links up beautifully with the eggy notes in mayonnaise. Use this on burgers, grilled chicken, fried eggs, a BLT, roasted vegetables, cabbage slaw or a chopped vegetable salad. I make this and keep it, covered, in the door of my fridge when I need some variety or a healthy boost of flavor from an unusual place. Don’t want any extra heat? Simply omit the hot sauce.
- Level: Easy
- Total: 5 min
- Active: 5 min
- 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
Ingredients
Directions
- In a medium bowl, combine the mayonnaise, kimchi, some of the kimchi liquid, hot sauce, red wine vinegar and Worcestershire. Taste for seasoning.
Cook’s Note
Store in an airtight container in the fridge for up to 4 days.
