Cheese Mayonnaise Is What You Need to Make
When it comes to hamburgers, I prefer to keep things simple. Thin broken tortilla, good melted cheese, maybe a little onion, tomato and pickles. I don’t need scrambled eggs, avocado, or thick bacon. However, I really like the cheese mayonnaise, which honestly makes my already simple burger even more simplistic.
Cheese mayonnaise is exactly what it looks like – cheese mayonnaise. Created by chef Chris Kronner for his extremely extravagant Kronnerburger (it comes with bone marrow), the cheese sauce was designed to complement the Cronner dry-aging patty rather than darken it. It also keeps everything nice and creamy; mayonnaise does not freeze like a slice of cheddar.
Of course, I immediately started tweaking Kronner’s original recipe, which led to my editor-in-chief and I yelling at each other (in a good way) about cheese and mayonnaise over Slack. However, before we get into the mods, let’s talk about the original sauce. To make it you will need:
- 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 hot white cheddar (I used yellow cheddar because that’s what I had)
I prefer to make mayonnaise with a hand blender ( Food Lab method ), so I poured everything except the cheese into a tall plastic cup, adding butter last, pouring it gently onto the side of the cup. I then inserted the blender head all the way, turned it on to maximum, and let the blades suck the oil down before gently sliding the head up and down inside the cup to turn everything into mayonnaise. Then I put the mayonnaise into a food processor, added the cheese, and let the blades do their thing.
The result is a mayonnaise with very light notes of pepper cheese and a hint of seasoned egg filling. Yes, it’s good for a burger, but I think it’s great for a bacon and tomato sandwich. The recipe says the batch will keep in the refrigerator for two weeks, but I don’t think it will last that long. I guess it’s good that I did a cooler, smokier version with it.
As we discussed earlier , you can add other, more interesting fats to mayonnaise, as long as you mix them with a neutral oil such as vegetable oil, grape oil, or safflower oil. With cheese mayonnaise, you can mess around with both fat and cheese. I settled on schmalz and blue cheese, and I did not experience a single negative emotion about my choice. The chicken fat and blue cheese flavors were noticeable, resulting in a spread that was almost like blue cheese meat dressing, but as you can imagine, you can spread it. To make it yourself, you will need:
- 3 large egg yolks
- 1 tablespoon distilled white vinegar
- 3/4 teaspoon mustard powder
- 3/4 teaspoon kosher salt
- 1/4 cup Schmalz, melted but not hot
- 3/4 cup vegetable oil or other neutral oil
- 3 ounces shredded blue cheese such as gorgonzola
Prepare the mayonnaise as described above, gently pour the fat over the top of the other ingredients before blending everything with the hand blender. Add blue cheese and beat in a food processor until smooth. Color them in burgers, club sandwiches and life. Dip potatoes in it. Make a potato salad out of it. Be happy.
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