Simple Kimchi Mayonnaise

Makes approx 400g
by Tenina Holder

This little gem was created for the online cooking class that we ran on July 9th. (Which was a runaway success, if you missed it, you can still purchase the replay, which is a bit of a laugh!) This is sort of a grown up mayonnaise...not for the feint hearted. I used a delicious black garic and miso kimchi, and then a Thai chilli and galangal kimchi, so depending on your preference, you will quite a different flavour profile. You could make your own kimchi, (watch this space) we plan on making a recipe for the Insider Club soon. Hope you are all over that!! See you on the inside.

Need

  • 60 g kimchi
  • 2-3 tsp apple cider vinegar
  • 2 tsp dijon mustard
  • 1 egg
  • 400 g flavourless oil
  • Pink Salt Flakes pink salt flakes to taste BUY

Do

1  

Place kimchi into TM bowl and chop 4 sec/speed 5.

2  

Set timer to 4 minutes.

3  

Add vinegar, mustard and egg to TM bowl and emulsify 1 min/37°C/speed 4.

4  

When there is 3 minutes left on timer, hold MC in place with your hand, (to prevent it floating) while you pour the oil onto the lid.

5  

Remove the lid, scrape around the blades and add more oil (onto the lid with blade on speed 4 again) for a thicker mayonnaise. Mayo will also thicken further once cooled.

6  

Mayonnaise will last for around 3 weeks if kept in a sterilised jar in the fridge. However...we think you will be needing to make another batch way before that.

More

IMPORTANT:  Using the wrong kind of oil will equal bitter mayo.  Please make sure to use a flavourless oil for scrummy results, such as an extra light/mellow/mild olive oil.

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