Description
I completely fell in love with homemade pimento cheese the first of many times I had it down south. This version is so incredibly flavorful, simple to make, and can be used in many different ways!
Ingredients
- FOR THE HOMEMADE MAYONNAISE (optional):
- 1 whole Egg Yolk
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Apple Cider Vinegar
- 1 cup Canola Oil
- FOR THE PIMENTO CHEESE:
- 8 ounces, weight Extra Sharp Shredded Cheese
- 1 jar (3 Oz. Size) Pimentos, Chopped Small
- 1 cup Thinly Sliced Scallions
- ¼ cups Mayo, Homemade (Recipe Above) Or Store-Bought
Preparation
If making your own mayo, wrap a mixing bowl in a cold damp towel. This helps emulsify the mayo. Whisk egg yolk, mustard and vinegar together really well, then keep whisking while you slowly pour in the oil. Keep whisking until you have a thick, gorgeous mayo. If you use store-bought, skip this step.
Mixing sharp cheddar, pimentos and scallions. Then add mayo (homemade from above or store-bought) and stir it in to bring all of the rest of the ingredients together. Set any homemade mayo left (there will be about 3/4 cup left) sealed in the fridge for further use.
Seal pimento cheese and use it in countless ways! It’s a fantastic dip on its own, grilled cheese filling or burger topping. Enjoy!
