Buttermilk Kimchi-Burger Sauce

Name: Buttermilk Kimchi-Burger Sauce
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (280 ml)
Cuisine: Asian
Ingredients: 1/2 cup (120 ml) Buttermilk; 1/2 cup (120 ml) Mayo; 2 Tbsp sour cream (30 ml) Creme Fraiche; 1 tsp paste (5 g) Anchovy; 1 tsp chopped (1 g) Cilantro; 1/2 tsp (2.5 ml) Fish Sauce; 1/2 tsp (2.5 ml) Worcester; 1 clove grated Garlic; to taste Salt; to taste Pepper

Independent adaptation of a publicly published Edward Lee recipe. Not affiliated with, sponsored by, or endorsed by Edward Lee.

For greens, grains, and roasted vegetables.

Ratio

Buttermilk 120 mlMayo 120 mlCreme Fraiche 30 mlFish Sauce 3 mlWorcester 3 ml

Ingredients

Buttermilk1/2 cup (120 ml)
Mayo1/2 cup (120 ml)
Creme Fraiche2 Tbsp sour cream (30 ml)
Anchovy1 tsp paste (5 g)
Cilantro1 tsp chopped (1 g)
Fish Sauce1/2 tsp (2.5 ml)
Worcester1/2 tsp (2.5 ml)
Garlic1 clove grated
Saltto taste
Pepperto taste

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.

Get Buttermilk Kimchi-Burger Sauce + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Leave your email and lock the $39.99 + S&H founding jar price (first 500; $49.99 after launch).

$39.99 + S&H founding price · first 500 · $49.99 after launch

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass. Pour your pantry to the line, shake, done. No phone propped at the stove.

2 kitchens · 1 star · 2 national awards

Buttermilk Kimchi-Burger SauceNATIONAL AWARD WINNEROn the jar: BUTTERMILK
Ssamjang MayoNATIONAL AWARD WINNEROn the jar: SSAMJANG MAY
Gochujang SauceNATIONAL AWARD WINNEROn the jar: GOCHUJANG
Ponzu★ STARRED KITCHENOn the jar: PONZU

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

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.

Adapted from a Edward Lee recipe (Edward Lee / Food & Wine).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.

Add to a jar