Mix together all the ingredients except for the cayenne. Season to taste with cayenne.
*Pimiento cheese is a staple of picnics and lunches throughout the South. It is spread on sandwiches, used as dip, and stuffed into celery ribs.
Put mustard, salt and egg in a blender and blend for about 20 seconds. Add the oil very slowly, in droplets, and blend until all of the oil has been bound with the egg mixture and the mayonnaise is thick and creamy. Add the lemon juice and blend briefly to incorporate.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of John Martin Taylor, author Hoppin' John's Lowcountry Cooking