100gramsMayonnaiseSwitch to egg-free or vegan mayo if you have an egg intolerance
1 1/2tspDijon mustard
2tspWhite wine vinegar
Create a double boiler by placing a heatproof bowl over a pot of simmering water. To make your sauce, add in the mayo, medium cheddar, dijon mustard and paprika. Using a balloon whisk, slowly stir the ingredients together.
As the heat melts the cheese, keep whisking until there are no lumps and you have a smooth sauce. Then add the white wine vinegar, 1 tsp at a time. You want to make sure the sauce is smooth and slightly runny, but try as you add as the vinegar will change the taste profile. Take this off the heat (don’t toss the water!!) and cover and wrap in a clean towel to keep warm.