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Hoppin' Pimento Cheese

List of Ingredients





Makes about 3 cups.
For the mayonnaise (if using, can use store bought mayo if desired):

1 egg

1 teaspoon prepared mustard

Cayenne pepper to taste

1/4 teaspoon salt

1 cup mild-flavored oil, such as peanut

1 tablespoon fresh lemon juice

For the spread:

3/4 pound sharp cheddar, coarsely grated (about 4 cups loosely packed)

1 cup chopped pimentos or roasted red bell peppers

1/2 small onion, grated

1/2 cup large pimento-stuffed olives, about 1 dozen, sliced into thirds

Cayenne pepper, or Tabasco or other hot sauce to taste


Recipe



For the mayonnaise, put the egg, mustard, cayenne and salt in a blender. Mix at high speed for 20 seconds. Through the hole in the lid, add the oil very slowly, in droplets at first and increasing to a slow, steady stream after several minutes. Blend until all the oil has been bound with the egg and the mixture is thick and creamy. Add the lemon juice and blend to incorporate.

You'll need 1/2 cup for the recipe; cover the rest tightly and refrigerate for no more than a week.

Mix all the spread ingredients with the 1/2 cup mayonnaise and season with cayenne or hot sauce to taste.