On the jar: Cedarbridge Cheddar And Garlic
blend · mayo
★ STARRED KITCHENPrep 10 minCedarbridge Cheddar and Garlic
Independent adaptation of a publicly published Nathan Outlaw recipe. Not affiliated with, sponsored by, or endorsed by Nathan Outlaw.
From a starred kitchen.
Ratio
Ingredients
- Egg Yolk — 3 free-range egg yolks
- Cheddar — 50 g cheddar grated
- Eng Mustard — 2 tsp English mustard (10 ml)
- White Wine Vinegar — 1 tbsp white wine vinegar (15 ml)
- Garlic — 2 garlic cloves chopped
- Sunflower Oil — 500 ml sunflower oil
- 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.
Companion jar
Cedarbridge Cheddar And Garlic wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 7 stars · 1 national award
- Ivorybench Mayonnaise★ STARRED KITCHEN
- Sablecourt Mayonnaise★ STARRED KITCHEN
- Stonepass Mustard Mayonnaise★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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.
More from this kitchenFAQ
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 — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). 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.