3 free range egg yolks
50g finely grated Davidstow Cornish Crackler Cheddar
2 tsp English Mustard
1 tbsp Cider Vinegar
500 ml Sunflower Oil
A pinch of Cornish Sea Salt
Place the egg yolks in a bowl along with the mustard and vinegar and whisk to blend.
Slowly add the oil a few drop at a time to start with and as it begins to emulsify add it in a steady stream whisking continuously as you do.
When your mayonnaise is the consistency you would like it to be (it will take all the oil but you may prefer to stop before then) whisk in the cheese and chives. Season to taste.
Alternatively this can be made in a food processor.
Place the egg yolks, mustard, vinegar, cheese and chives in the mixer.
Blend for one minute then add the oil in a slow, steady stream whilst the processor is still running. When the oil is incorporated add salt to taste.
If you add the oil too quickly or don’t whisk it well enough the mayonnaise may split. If it does simply break another egg yolk into a bowl and slowly add the split mayonnaise, whisking as you do so. This should pull it back together.
This mayonnaise will keep, covered, in the fridge for up to 5 days.