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.
- 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
Place kimchi into TM bowl and chop 4 sec/speed 5.
Set timer to 4 minutes.
Add vinegar, mustard and egg to TM bowl and emulsify 1 min/37°C/speed 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.
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.
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.
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.