Try this Homemade Pimento Cheese recipe
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Stir together the first five ingredients.
- Stir the shredded cheese into the mixture.
- Cover and refrigerate at least one hour before serving.
- Can be stored in refrigerator for up to one week.
Bright orange beads of pimento pepper suspend within a thick, cohesive matrix of emulsified fat and sharp, protein-rich dairy solids. Many prepared spreads rely on stabilizers that alter texture, but starting from scratch yields a noticeably superior mouthfeel. While pre-shredded cheese is coated in cellulose to prevent clumping, grating blocks by hand allows the natural starches and oils to bind directly with the mayonnaise.
- Shred the extra-sharp and sharp cheddar blocks using the large holes of a box grater rather than buying pre-bagged shreds, because the anti-caking agents prevent proper emulsification and leave a dry, powdery coating on the tongue.
- Allow the finished mixture to rest in the refrigerator for at least sixty minutes before serving so the capsaicin from the ground red pepper and the savory umami of the Worcestershire sauce fully permeate the dairy fat.
- Store the container in the coldest part of the refrigerator, ensuring it remains tightly sealed to prevent the mayonnaise from absorbing odors from surrounding foods during its seven-day shelf life.
- Substitute Greek yogurt for up to half of the mayonnaise only if you prefer a tarter, lighter profile, keeping in mind that the lower fat content will yield a looser, less spreadable final consistency.
Temperature control dictates the ultimate success of this blend. Keep the shredded cheese thoroughly chilled until the final mixing stage to prevent the butterfat from melting prematurely into greasy streaks.
