• f you have a large food processor, use the smaller bowl attachment that came with your processor so that the bowl is not too large for the amount of mayonnaise this recipe makes. Not using the smaller bowl can prevent the mayonnaise from emulsifying since the mixture will not have enough contact with the blade.

If you do not have the smaller bowl attachment, I recommend making the mayonnaise with an immersion blender. 

• Add egg to the small bowl of a food processor and process for 20 seconds. Add the lemon juice, kimchili, and salt. Process for another 20 seconds.
• Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
• When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
• When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds.
• For a thinner dipping sauce use 2 Tbsp Kimchili sauce or for a thicker Mayo use 2 Tbsp Kimchili sauce.

Immersion Blender

• An immersion blender makes this so quick! Add all of your mayonnaise ingredients to a tall jar, then turn on the immersion blender, slowly moving it up and around to incorporate the ingredients and blend into a thick mayo