Cheddar and Garlic Mayonnaise

Name: Cheddar and Garlic Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 2½ cups (620 ml)
Cuisine: American
Ingredients: about 3 yolks (54 g) Egg Yolk; 50 g Cheddar; 2 tsp English mustard (10 ml) Eng Mustard; 1 tbsp white wine vinegar (15 ml) White Wine Vinegar; 2 garlic cloves chopped Garlic; 2 cups (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.

SPREAD · CLUB SANDWICHES & BACON

In the published recipe, this is the spread for club sandwich.

Nathan Outlaw's cheddar-garlic mayonnaise for club sandwich.

On the jar

CHEDDAR AND

Method: blend
Yield: about 2½ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Eng Mustard 10 mlWhite Wine Vinegar 15 mlSunflower Oil 500 ml

Ingredients

Egg Yolkabout 3 yolks (54 g)
Cheddar50 g
Eng Mustard2 tsp English mustard (10 ml)
White Wine Vinegar1 tbsp white wine vinegar (15 ml)
Garlic2 garlic cloves chopped
Sunflower Oil2 cups (500 ml)
SaltCornish 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.

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Companion jar

Cheddar and Garlic Mayonnaise 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 · 5 stars · 2 national awards

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Provenance

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

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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar