From Edward Lee's kitchen · 610 Magnolia, Louisville
shake · dressing
NATIONAL AWARD WINNERButtermilk Kimchi-Burger Sauce
From an award-winning kitchen
Ratio
BUTTERMILK 120MAYO 120CREME FRAICHE 30FISH SAUCE 3WORCESTER 3
Ingredients
- BUTTERMILK120 ml
- MAYO120 ml
- CREME FRAICHE30 ml
- ANCHOVY5 g
- CILANTRO1 g
- FISH SAUCE2.5 ml
- WORCESTER2.5 ml
- GARLIC5 g
- SALT2 g
- PEPPER0.5 g
Method
- Pour to the lines in order (bottom → top): BUTTERMILK, MAYO, CREME FRAICHE, FISH SAUCE, WORCESTER.
- Add finishing notes: ANCHOVY, CILANTRO, GARLIC, SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Korean-Southern chef of 610 Magnolia in Louisville; James Beard Cookbook Award and Food & Wine Best New Chef. Also Succotash in Washington, D.C., blending Korean pantry with Southern technique.
Originally published as Buttermilk Kimchi-Burger Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Edward Lee / Food & Wine (published as “Buttermilk Kimchi-Burger Sauce”). Full citation lives in Provenance.