3 tablespoonsfinely chopped roasted red bell pepper or pimento
Instructions
Put the vinegar, lemon juice, salt and mustard into a medium bowl and whisk or stir until the salt and mustard are dissolved.
Add the egg yolks and beat until smooth with the whisk.
Add the oil drop by drop at first. Then in a slow, stead stream, whisking constantly until all of the oil has been incorporated and you have a very thick emulsion.
Str in the hot water until smooth.
To Finish the Pimento Cheese
Stir together all the pimento cheese ingredients in a mixing bowl until they are well mixed and creamy.
Taste carefully for seasoning and adjust as needed.
Cover and store, refrigerated, until ready to serve.
Notes
The recipe will yield about 1 3/4 cups of mayonnaise.Refrigerated, homemade mayonnaise will keep for up to 1 week.Can be made a day ahead.Yields about 2 cups.