Cheddar Mayonnaise
Makes about 1½ cups (enough for 8-10 burgers)
3 large egg yolks
1 tablespoons distilled white vinegar
¾ teaspoons mustard powder
¾ teaspoons kosher salt
1 cup vegetable or other neutral oil
3 ounces grated aged sharp white cheddar
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.
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