Cheddar cheese and chive mayonnaise

Name: Cheddar cheese and chive mayonnaise
Total time: 10 min
Ingredients: 3 free-range egg yolks; 50g of cheddar, grated; 2 tsp English mustard; 1 tbsp of cider vinegar; 50g of chives, chopped; 500ml of sunflower oil; Cornish sea salt to taste

by Nathan Outlaw

Item 1 of 1

Condiment
easy
8
10 minutes

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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

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Ingredients

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

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Equipment

Food processor or blender

Method

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

3 free-range egg yolks
2 tsp English mustard
1 tbsp of cider vinegar
50g of chives
500ml of sunflower oil
50g of cheddar, grated

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

Cornish sea salt to taste

First published in 2015

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Nathan Outlaw

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

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