Cheddar Cheese & Chive Mayonnaise Recipe

Cheese and chives are a classic combination for party dips, but feel free to substitute the chives in this mayonnaise recipe with another flavoursome fresh herb such as thyme, sage or dill. Nathan Outlaw's recipe uses mature cheddar in this fantastic cheese mayonnaise, which, in addition to providing an excellent dip can be used in sandwiches or on salads

Mayonnaise recipe

Other

Easy

10 minutes

8

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Method
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1.
For the cheese and chive mayonnaise, place the egg yolks into a food processor with the cheese, mustard, vinegar and chives. Blend for 1 minute, then slowly pour in the oil as the processor runs
2.
Once all the oil is blended, stop the processor and add a little salt to taste. Remove the mayonnaise from the processor and transfer to a sealable container. Refrigerate until ready to use
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Ingredients

  • 3 free-range egg yolks
  • 50g of Davidstow cheddar cheese, grated
  • 2 tsp of English mustard
  • 1 tbsp of cider vinegar
  • 50g of chopped chives
  • 500ml of sunflower oil
  • Cornish sea salt to taste

Equipment

  1. Food processor or blender

Share this Recipe

This cheese and chive mayonnaise by Nathan Outlaw is remarkably simple to make for a variety of uses. It is a good mayonnaise recipe for salads, sandwiches and dip.
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Meet the chef

Nathan Outlaw

Nathan Outlaw