Cheddar and Garlic Mayonnaise

Name: Cheddar And Garlic Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: 620 ml
Cuisine: American
Ingredients: 54 g Egg Yolk; 50 g Cheddar; 10 ml Eng Mustard; 15 ml White Wine Vinegar; 10 g Garlic; 500 ml Sunflower Oil; Cornish sea salt to taste Salt

Independent adaptation of a publicly published Nathan Outlaw recipe. Not affiliated with, sponsored by, or endorsed by Nathan Outlaw.

Mayonnaise from a starred kitchen.

Ratio

Eng Mustard 10 mlWhite Wine Vinegar 15 mlSunflower Oil 500 ml

Ingredients

Egg Yolk — 54 g
Cheddar — 50 g
Eng Mustard — 10 ml
White Wine Vinegar — 15 ml
Garlic — 10 g
Sunflower Oil — 500 ml
Salt — Cornish sea salt to taste

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Cornish seafood specialist; ran the two-Michelin-star Restaurant Nathan Outlaw and now leads Outlaw's New Road in Port Isaac.

Originally published as Cheddar and Garlic Mayonnaise.

Adapted from a Nathan Outlaw recipe (Nathan Outlaw / Great British Chefs (club sandwich)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Nathan Outlaw / Great British Chefs (club sandwich) (published as “Cheddar and Garlic Mayonnaise”). Full citation lives in Provenance.