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Kimchi thousand island dressing

Th e best thing about the Kimchi Table Sauce is that it has sooo much flavour that it’s a kind of secret weapon. You can add it to so many things to create a depth of flavour, like soups, braises ect. Today we’re making thousand island dressing.

Shopping list

  • Eggs

  • Garlic

  • American mustard

  • White wine vinegar

  • Oil

  • Garlic

  • Tomato sauce

  • Kimchi Table Sauce

It’s just a basic aioli recipe to start (normally I would use Dijon). How you make it depends on your equipment but the principals are the same. Just a whisk and a bowl? Then you’re doing it by hand. Stick blender/immersion blender, you’ll need a tall narrow 1.5ish litre jug. Or if you have a blender/food processor you can use that.

Add to your bowl/jug/blender

50g Garlic, minced/paste

1 Egg

30ml White wine vinegar

40g American Mustard

Combine well, until you have a smooth mixture

With the machine running, (if whisking you are the machine)

Add a slow steady stream of oil

400ml oil

If the oil starts to pool slow down on the stream and let the oil incorporate itself

Once you’ve added all the oil, add

80ml Kimchi Table Sauce

60ml Tomato sauce

Salt and pepper to taste

You can change the ratio of table sauce and tomato sauce to your liking and can sub in some more hot sauce for the tomato sauce if you like to spice things up as the Kimchi Table Sauce is mild.

Season and you’re good to go. Use it as a dip, dressing or however you’d like

Let us know what you think if you give this recipe a try!



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