Gochujang Aioli From Scratch

5 from 1 vote

Gochujang Aioli From Scratch

This slightly spicy, creamy homemade flavored mayonnaise is great on everything from sandwiches, burgers and tacos, to a dip for fries or veggies.

Prep Time5

Cook Time0

Total Time5

Course: Condiments

Cuisine: Canadian

Servings:

Calories: 173kcal

Author: Jacqueline Piper

Equipment

Immersion Blender

Ingredients

1 large egg
2 cloves garlic minced
2 tablespoons Gochujang
1 teaspoon apple cider vinegar or lemon juice
1 teaspoon dijon mustard
1 cup neutral oil such as canola or light olive oil
salt and pepper to taste

Instructions

Add all ingredients to a tall container.
Fit the immersion blender flat on the bottom of the container. Start blending, pulling up slowly as the mixture comes together. This only takes a minute or so.
The aioli is ready to use. Keep refrigerated.

Video

Notes

Want more spice? Add more gochujang or some gochugaru, hot sauce, or cayenne powder.

Not a raw garlic fan? Try roasted garlic instead in this aioli.

Don't have an immersion blender? You can also make this gochujang aioli:

With a bowl and whisk: to do this, mince the garlic well and add everything except the oil in a large bowl. Whisk together well. Use a damp towel to make a nest to keep your bowl still while whisking. Stream in the oil SLOWLY while whisking vigorously. This will take some time but it's very important to go slowly to keep the ingredients emulsified.
In a blender: Mince garlic well. Add all ingredients except the oil into a blender jar. Blend the ingredients. There is usually an opening in the top of the blender jar - open this. SLOWLY stream the oil in while blending. Again, it's important to go slowly so the mixture doesn't break.

What to do if your mayonnaise breaks/come apart? Add an extra egg yolk and mix again. This will usually fix it.

Storage: Keep refrigerated. Lasts as long as the expiration date on the egg you use.

Food safety: I'm not personally concerned about the use of a raw egg in this mayonnaise recipe. If you are concerned, use a pasteurized egg or simply use storebought mayo and add gochujang and garlic to it. If using a pasteurized egg, consume this recipe within 4 days.

Nutrition