Cheddar cheese and chive mayonnaise

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.

First published in 2015





  • Food processor or blender


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
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
First published in 2015

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

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