Gochujang Aioli
Simple to make Easy Gochujang Aioli is made from scratch starting with a homemade garlic aioli that is seasoned with korean chili paste. Serve this spicy sauce as a dip for french fries or used as a sandwich spread.
Servings: 4 servings
Calories: 268kcal
Ingredients
- 1 tbsp. Gochujang Paste
- 1 egg yolk
- 1 garlic clove grated
- 1 tbsp. lemon juice
- ½ tsp. salt
- ½ cup oil such as avocado
Instructions
- Begin with all of your ingredients at room temperature.
- In a mixing bowl, add egg yolk. Carefully grate garlic clove over top. Whisk to combine.
- Slowly pour a few drops of oil into egg and garlic mixture to begin emulsifying.
- Gradually pour remaining oil in a steady stream, whisking continuously as you go. Once aioli forms, stir in lemon juice.
- Add gochujang paste and whisk to combine. Taste and add salt if needed.
- Refrigerate for 1 hour before serving.
Notes
- Start slow when adding the oil until they emulsify, then you can increase your speed.
- You can easily double or triple the recipe to make more if you need.
- Room temperature egg yolk will work best for a thick and creamy aioli.
- This aioli can be served right away, but by letting in sit for an hour in the fridge, the flavors intensify.
Nutrition
Calories: 268kcal | Carbohydrates: 2g | Protein: 1g | Fat: 29g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 242mg | Potassium: 25mg | Fiber: 0.04g | Sugar: 0.5g | Vitamin A: 73IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.2mg