Cheese Mayo Is the Condiment You Need to Make

skillet.lifehacker.com

Eli E

3 large egg yolks

1 tablespoon distilled white vinegar

¾ teaspoon mustard powder

¾ teaspoon kosher salt

1 cup vegetable or other neutral oil

3 ounces grated aged sharp white cheddar (I used yellow cheddar because it’s what I had)

I prefer to make mayo with my immersion blender ( the Food Lab way), so I poured everything except the cheese into a tall plastic cup, adding the oil last by gently pouring it down the side of the cup. I then inserted the head of the blender all the way to the bottom, turned it on high, and let the blades pull the oil down, before gently moving the head up and down inside the cup to emulsify everything into mayonnaise. I then transferred the mayo to the food processor, added the cheese, and let the blades do their thing. I prefer to make mayo with my immersion blender ( the Food Lab way), so I poured everything except the cheese into a tall plastic cup, adding the oil last by gently pouring it down the side of the cup. I then inserted the head of the blender all the way to the bottom, turned it on high, and let the blades pull the oil down, before gently moving the head up and down inside the cup to emulsify everything into mayonnaise. I then transferred the mayo to the food processor, added the cheese, and let the blades do their thing.

The result was a mayo with very slight pimento-cheese vibes and hints of deviled egg filling. It’s great on a burger, yes, but I think it does wonderful things to a bacon and tomato sandwich. The recipe says the batch will last two weeks in the fridge, but I don’t foresee it lasting that long. I guess it’s a good thing, then, that I made a funkier, smokier version alongside it. The result was a mayo with very slight pimento-cheese vibes and hints of deviled egg filling. It’s great on a burger, yes, but I think it does wonderful things to a bacon and tomato sandwich. The recipe says the batch will last two weeks in the fridge, but I don’t foresee it lasting that long. I guess it’s a good thing, then, that I made a funkier, smokier version alongside it.

Directions at skillet.lifehacker.com

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