Cheddar mayonnaise is a great compliment to most sandwiches and especially burgers. It has a richness of mayo, slightly spicy and acidic close to the texture of mustard.
Recipe compliments of Chris Kronner, the "King of Burgers".
6 egg yolks
2 tbsp of distilled white vinegar
1 1/2 tsp of mustard powder
1 1/2 tsp of kosher salt
2 cups neutral oil (such as safflower)
6 oz aged sharp white cheddar, grated
Makes 3 cups enough for 15 to 20 burgers
Add yolks, vinegar, mustard powder and salt into a food processor and blend for 30 seconds.
With the processor running, gradually add the oil slowly.
If the oil starts to collect on top decrease the speed.
The mixture will start to thicken and build up.
When all the oil is added and the mixture thickened, add the cheese and process till completely smooth.
Store in the fridge for up to 2 weeks.