blend · mayo
★ STARRED KITCHENPrep 10 minKimchi Mayonnaise
Independent adaptation of a publicly published José Avillez recipe. Not affiliated with, sponsored by, or endorsed by José Avillez.
SPREAD · TUNA TARTARE & COLD SEAFOOD
A spread for tuna tartare & cold seafood.
José Avillez's kimchi mayonnaise for tuna tartare.
On the jar
MAYONNAISE
- Method
- blend
- Yield
- about 1¼ cups
- Ingredients
- 3
Blender sauce. Cook from the recipe
Ratio
Ingredients
- Vegetable Oil1 cup + 2 tsp vegetable oil (250 ml)
- Egg Yolkabout 2 yolks (36 g)
- Kimchi20 g
Method
- This sauce needs a blender. The jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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Companion jar
Kimchi Mayonnaise wants a blender. Make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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Provenance
José Avillez — published sauce recipes in the PantryFlex catalog. Michelin 2* (Belcanto).
Originally published as Maionese de Kimchi.
More from this kitchenFAQ
Can this go in a shake jar?
No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from José Avillez / Rádio Comercial (published as “Maionese de Kimchi”). Full citation lives in Provenance.
Is it safe with raw egg yolk?
This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.