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
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