Homemade Gochujang Aioli
Homemade anything is usually better. This Gochujang Aioli is made in a high-speed blender and takes less than 10 minutes to whip up. We used Chung Jung One Gochujang Korean Chili Sauce to create this versatile sauce that's both equally excellent for dipping and spreading. Yum!
Ingredients
Cooking Instructions
step 1
Combine the Eggland's Best Classic Eggs (2) and White Wine Vinegar (2 Tbsp) in a high speed blender and blend on high until combined.
step 2
With the blender motor running, slowly add the Sunflower Oil (2 cups) using a jug, in a steady stream, until the aioli emulsifies.
step 3
Add the Dijon Mustard (2 tsp), juice from Lemon (1/2), Garlic (1 clove), Salt (to taste), and Chung Jung One® Gochujang Korean Chili Sauce (1 Tbsp). Blend on high for a few seconds.
step 4
Season to taste with salt.
step 5
Store in a covered bowl in the refrigerator until needed, or serve and enjoy!
