Description
This homemade Gochujang Mayo is a creamy, spicy condiment that perfectly balances the savory richness of mayonnaise with the bold, fermented chili flavor of gochujang paste. Quick to make and versatile, it’s perfect for adding a kick to sandwiches, dipping sauces, or salad dressings.
Ingredients
Ingredients
- 110 ml soy milk (unsweetened and unflavoured)
- 230 ml sunflower oil (or any neutral oil, olive oil is not recommended)
- 3 tsp white wine vinegar (or any white vinegar)
- ½ tsp Dijon mustard
- 1-3 tbsp gochujang paste (adjust to preferred spice level)
- 1 tsp fine sea salt
Instructions
- Combine Ingredients: Place soy milk, sunflower oil, white wine vinegar, Dijon mustard, gochujang paste, and fine sea salt together in a large cup or measuring jug.
- Blend Until Creamy: Use an immersion blender to blend all ingredients until the mixture becomes thick and creamy, resembling traditional mayonnaise in texture.
- Store or Use: Transfer the gochujang mayo to a clean jar or squeezy bottle. Store it in the refrigerator for up to one week, or use immediately to enhance your dishes.
Notes
- Use a neutral oil like sunflower or vegetable oil to ensure the right flavor and texture; avoid olive oil as it can affect the consistency.
- Adjust gochujang amount based on your spice preference, starting with 1 tablespoon for mild and up to 3 tablespoons for more heat.
- This mayo should be stored in the fridge and consumed within one week for best freshness and safety.
- Use an immersion blender for best emulsification; a regular blender can be used but may require careful monitoring.
- This recipe is vegan and lactose-free.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Category: Condiments
- Method: Blending
- Cuisine: Korean-inspired
