Pimento Cheese
Source of Recipe
"The Gift of Southern Cooking" by Edna Lewis & Scott Peacock
Recipe Introduction
First, make your own mayo (it's key).
List of Ingredients
1 tablespoon cider vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon sea salt
1 teaspoon dry mustard
2 egg yolks
1 1/2 cups vegetable oil or light olive oil, or a combination [I'd stick to vegetable or canola]
1 tablespoon hot water
Recipe
Put the vinegar, lemon juice, salt, and mustard into a bowl, and whisk or stir until the salt and mustard are dissolved. Add the egg yolks, and beat until smooth. Add the oil drop by drop at first, and then in a slow, steady stream, whisking or stirring constantly until all of the oil has been incorporated and you have a very thick emulsion. Stir in the hot water until smooth.
[Refrigerated, homemade mayo will keep for up to 1 week.]
Now for the pimento cheese, it couldn't be easier...
Mix together 2 1/2 cups (10 ounces) grated extra-sharp cheddar cheese [try a combo of white and orange], 1/8 teaspoon cayenne pepper (or to taste), salt (to taste, if needed), 5 to 6 grinds of black pepper, 3/4 cup of the the homemade Mayonnaise and 3 tablespoons finely chopped roasted red bell pepper or pimento. Stir until it's well mixed and creamy, then taste carefully for seasoning and adjust. Cover and store, refrigerated, until ready to use.
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