I’m not sure why it took us until today to blend kimchi and mayonnaise. We have made kimchi-blue cheese goodness, but that is more complex and less universal than what we made this evening. We roughly chopped a jar of kimchi and folded in some Duke’s Mayonnaise. Tonight we served it as a bed underneath Zweigle’s pop-open hot dogs on Martin’s potato rolls. Tomorrow it may be served with some barbecue. And later in the week, a delicious accompaniment to a twisted Reuben. Creamy kimchi is now an essential condiment in our kitchen.
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
About the Author
