Cheddar cheese and chive mayonnaise
Item 1 of 1
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
Metric
Imperial
- 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
SAVE RECIPE
Equipment
- Food processor or blender
Method
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
- 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
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
- Cornish sea salt to taste
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