I love Pimento Cheese and this is the recipe that I use
1 Pound White Cheddar Cheese Shredded
1 4-ounce Jar of Diced Pimentos undrained
1/4 cup Dill Relish
1 Tablespoon Sugar
1/2 Teaspoon Salt (optional)
Pinch of Cayenne Pepper
2 Garlic Cloves Pressed
1/4 Teaspoon Celery Seeds
1/8 Teaspoon Freash Ground Black Pepper
1/4 Cup Homemade Mayonnaise (Recipe to follow)
Once you have mastered making homemade mayonnaise, it is really simple and much better for you than the store bought mayonnaise. You can add lemon juice, lemon pepper anything you like, just do the seasoning at the end.
Everything must be at room temperature!
2 Large Egg Yolks Only
2 Tablespoons Dijon Style Mustard
1 Garlic Clove Pressed - optional
1 Cup Good Extra Virgin Olive Oil
1 Cup Good ExtraI use a Kitchen Aid Stand Mixer with the wire whip, but a hand mixer will work or even a whisk. Virgin Olive Oil
Add the egg yolks and mustard to the bowl and drop by drop add in the olive oil. Do not rush or the eggs and oil will seperate. Once the mixture started holding a ribbon, you can add the oil in a little faster. Do not dump the oil in. Towards the end,
Step 1: Once the mayonnaise is made, Mix all together and chill for 24-hours before serving.