| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 2 cups |
| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 2 cups |
Ingredients
- 1 cup Homemade Mayonnaise, recipe follows
- 1/2 teaspoon finely chopped sage
- 1 teaspoon fresh lemon juice
- 1 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon Worcestershire sauce
- 8 ounces Colby cheese, grated (2 cups)
- 8 ounces sharp Cheddar cheese, grated (2 cups)
- 1 (4-ounce) jar chopped pimentos, drained
- Salt and freshly ground black pepper
- 1/4 teaspoon hot pepper sauce
- Pumpernickel bread, or bread of your choice
- 3 large egg yolks
- 1 teaspoon fresh lemon juice
- 1 teaspoon white vinegar
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1 teaspoon sugar
- Dash cayenne pepper
- 1 1/2 cups canola oil
Instructions
- In a medium bowl, combine the mayonnaise, sage, lemon juice, mustard, cayenne, and Worcestershire sauce with a rubber spatula.
- Add the two cheeses and pimientos, blending thoroughly to combine. Season with salt, pepper, and hot sauce. Refrigerate until ready to use. Spread between 2 slices of bread.
- In a food processor fitted with the metal blade, a blender, or the jar of mayonnaise maker, combine the yolks, lemon juice, vinegar, mustard, salt, sugar, and cayenne. Pulse several times to blend.
- With the processor running at high speed, or while quickly dashing the plunger of a mayonnaise maker, very slowly drizzle in the oil, allowing it to fully integrate as added until all the oil has been incorporated.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 328 |
| Total Fat | 32 g |
| Saturated Fat | 8 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 9 g |
| Cholesterol | 67 mg |
| Sodium | 212 mg |
| Serving Size | 1 of 16 servings |
| Calories | 328 |
| Total Fat | 32 g |
| Saturated Fat | 8 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 9 g |
| Cholesterol | 67 mg |
| Sodium | 212 mg |
Reviews
I made the pimento cheese and served it with Sea Salt Bagel Bites instead of making a sandwich and took it to a pot luck event. I did omit the sage and substitued some chopped fresh parsley and a little fresh rosemary. Everyone loved it and wanted the recipe. Will definitely make again.
Made this as a tea sandwich on white bread. Everyone loved it. The flavor was a little rich for a tea party, but it’s still a do-over. I doubled the sage and it still wasn’t too strong. Love this!