Homemade Cheese Pimiento

Making your own cheese pimiento isn't as hard as you think.

Making your own cheese pimiento isn’t as hard as you think.

Homemade Cheese Pimiento

Pixie Sevilla-Santos
Making your own cheese pimiento isn't as hard as you think.
Prep Time 30 minutes
Resting Time 30 minutes
Total Time 30 minutes
Course Sauces, Spreads, Dip
Cuisine Spanish
Servings 4


Homemade Cheese Pimiento

  • 8 large Egg yolks only
  • 1 tablespoon Calamansi Juice
  • 2 1/2 cups vegetable oil
  • 1 tablespoon mustard
  • 1 tablespoon Sweet Pickle Juice Optional
  • 1 tablespoon sugar
  • 250 Grams cheddar cheese grated
  • 1/4 ball queso de bola grated
  • 1 can pimiento drained and sliced finely


  • 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.
  • Take out the mixture from the blender and transfer to a bowl. Fold in the mustard, pickle juice, and sugar.
  • Next, fold in the cheddar cheese, queso de bola, and pimiento.
  • 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.
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