Cheddar Cheese and Chive Mayonnaise

Name: Cheddar Cheese and Chive Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 2¾ cups (650 ml)
Cuisine: American
Ingredients: about 3 yolks (54 g) Egg Yolk; 50 g Cheddar; 2 tsp English mustard (10 ml) Eng Mustard; 1 tbsp cider vinegar (15 ml) Cider Vinegar; about 2½ bunches (50 g) Chives; 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.

DIP · DIPS & SANDWICHES

A dip for dips & sandwiches.

Nathan Outlaw's cheddar-chive mayonnaise for sandwiches.

On the jar

CHEDDAR

Method: blend
Yield: about 2¾ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Eng Mustard 10 mlCider Vinegar 15 mlSunflower Oil 500 ml

Ingredients

Egg Yolkabout 3 yolks (54 g)
Cheddar50 g
Eng Mustard2 tsp English mustard (10 ml)
Cider Vinegar1 tbsp cider vinegar (15 ml)
Chivesabout 2½ bunches (50 g)
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 Cheese and Chive 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 · 7 stars · 2 national awards

Paprika-Scallion MayonnaiseNATIONAL AWARD WINNEROn the jar: PAPRIKASCALL
Chervil Vinaigrette★ STARRED KITCHENOn the jar: CHERVIL
Herb Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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).

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 (published as “Cheddar Cheese and Chive 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