Homemade Cheese Pimiento

Making your own cheese pimiento isn't as hard as you think.
 
Serves 3 to 4  Prep Time 30 minutes

For the homemade mayo
8 large egg yolks
1 tablespoon calamansi juice
2 1/2 cups corn or vegetable oil

1 tablespoon mustard
1 tablespoon sweet pickle juice (juice from pickle relish), optional
1 tablespoon sugar
250 grams grated cheddar cheese
1/4 ball of queso de bola, grated
1 can pimiento, drained and sliced finely

1  Make the homemade mayo: In a blender, blend together egg yolks and calamansi juice until light yellow in color, then add the oil in a fine stream. You should be able to form a slightly thick cream.

2  Take out the mixture from the blender and transfer to a bowl. Fold in the mustard, pickle juice, and sugar.

3  Next, fold in the cheddar cheese, queso de bola, and pimiento.

4  Refrigerate for a while then spread on your favorite slices of bread or crackers.

Time-saving tip When you’re in a rush, you can use store-bought mayo and simply fold in the cheeses and pimiento. Instead of a mixture of cheddar cheese and queso de bola, you may also use pure queso de bola.

Photography by Ocs Alvarez

• chezko Jan 22 2011 @ 02:54am Report Abuse

     

  raw egg yolks? or egg yolks from hard boiled eggs?
• Mavs Apr 02 2010 @ 06:04pm Report Abuse

     

  In made this in my high school days. Delicious!
• Maria Theresa R. Vega Oct 15 2009 @ 04:32pm Report Abuse

     

  Good afternoon YUMMY,
  
  I already tried making this spread and its really.....yum, my kids loved it too. I am planning to make more of this as a gift to my friends this coming christmas, i am just wondering how long is the shelf life of this spread?
  
  Thank you and more power.