Recipe courtesy of John D Martin

Pimiento Cheese

Name: Pimiento Cheese
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: about 2 cups
Cuisine: american
Ingredients: 1/2 pound sharp cheddar cheese, grated (about 3 cups loosely packed); 1/2 cup homemade blender mayonnaise, recipe follows; 1/4 cup (1 small jar) sliced pimientos with their juice or 1/4 cup chopped roasted red bell peppers; 1/2 small onion, grated (about 1 tablespoon); Cayenne pepper; 1/2 teaspoon dry mustard or 1 teaspoon prepared; 1/4 teaspoon salt; 1 large egg; 1 cup peanut oil; 1 tablespoon fresh lemon juice

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Level: Easy
Total: 10 min

Prep: 10 min

Yield: about 2 cups

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Ingredients

1/2 pound sharp cheddar cheese, grated (about 3 cups loosely packed)

1/2 cup homemade blender mayonnaise, recipe follows

1/4 cup (1 small jar) sliced pimientos with their juice or 1/4 cup chopped roasted red bell peppers

1/2 small onion, grated (about 1 tablespoon)

Cayenne pepper

Blender Mayonnaise:

1/2 teaspoon dry mustard or 1 teaspoon prepared

1/4 teaspoon salt

1 large egg

1 cup peanut oil

1 tablespoon fresh lemon juice

Directions

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.

Blender Mayonnaise:

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