Southern Pimento Cheese
Traditional homemade pimento cheese from start to finish.
Servings: 2 cups
Equipment
- bowls for mixing
- stirring spoon
Ingredients
- 1 tablespoon cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon sea salt or kosher salt
- 1 teaspoon dry mustard
- 2 egg yolks
- 1 1/2 cups vegetable oil or light olive oil
- 1 tablespoon hot water
For the Pimento Cheese
- 2 1/2 cups granted extra~sharp cheddar cheese
- 1/8 teaspoon cayenne pepper
- salt to taste
- 3/4 cup homemade mayonnaise
- 3 tablespoons finely 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.