Cheddar Mayonnaise

Makes about 1 1/2 cups.

• 3 egg yolks

• 1 tbsp. distilled white vinegar

• 3/4 tsp. mustard powder

• 3/4 tsp. kosher salt

• 1 c. vegetable or other neutral oil

• 3 oz. (3/4 c.) grated aged sharp white Cheddar

Directions

In a food processor, combine the egg yolks, vinegar, mustard powder and salt. Process until combined and doubled in volume, about 30 seconds.

With the machine on, slowly pour in the oil as the mixture thickens to a mayonnaise. Add the cheese and process until smooth. Refrigerate for up to 2 weeks.

Nutrition information per 1 tablespoon serving:

Calories 100 Fat 11 g Sodium 83 mg

Carbohydrates 0 g Saturated fat 2 g Total sugars 0 g

Protein 1 g Cholesterol 26 mg Dietary fiber 0 g

Exchanges per serving: 2 fat.