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Recipe courtesy of Alex Guarnaschelli

Kimchi Mayo

  • Level: Easy
  • Yield: about 3/4 cup
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    205
    Total Fat
    22
    Saturated Fat
    3
    Carbohydrates
    1
    Dietary Fiber
    0
    Sugar
    0
    Protein
    0
    Cholesterol
    11
    Sodium
    287
  • Total: 5 min
  • Active: 5 min
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.
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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

Directions

  1. 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.

Show: The Kitchen
Episode: Instant Upgrades

Categories:

Sauce Recipes Cabbage Recipes Low-Carb

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3 Reviews
Add Your Review

KEISHA HOOD

This looked so interesting on the show, and I had all the ingredients, so I wanted to try it. Like Alex, I love mayo on it’s own, and this really kicked it up. Delicious as a quick chip dip. I plan to try it in coleslaw and as a sandwich/burger sauce as well. Alex mentioned soy sauce, not Worcestershire, on the episode, I may see if using soy sauce changes it significantly.

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