White Wine Vinegar (2 Tbsp)
in a high speed blender and blend on high until combined.
With the blender motor running, slowly add the
Sunflower Oil (2 cups)
using a jug, in a steady stream, until the aioli emulsifies.
Dijon Mustard (1/2 Tbsp)
Lemons (1 Tbsp)
Garlic (1 clove)
Salt (to taste)
Chung Jung One® Gochujang Korean Chili Sauce (1 Tbsp)
. Blend on high for a few seconds.
Season to taste with salt.
Store in a covered bowl in the refrigerator until needed, or serve and enjoy!