How do you guys make your pimento cheese?>fresh shredded extra sharp cheddar>Duke's mayonnaise>jarred pimentos>cayenne pepper>WorcestershireThat's how I do mine.
pimento cheese is revolting
people who don't make their own mayonnaise should be shot and killedit isn't even hardyou just need an immersion blenderegg yolks, oil, pinch of guar gum, lemon juice, honey, garlic, saltstart on lowest speed, pulse for 10-20 seconds, then incorporate it all together
>>19719341>mayonnaise >guar gum, honey, garlicRetard.
>>19719341Thanks I’ll try this next time I keep meaning to make it since my stupid bitch gf never does
>>19719341>guar gum>honey>incorporated into mayolollmao
>>19719314White people food is revolting.
>>19719483ngl bro bro, pimento on a chicken sammy goes dummy.
>>19719358do you want good mayonnaise or not?>>19719475yeah the guar gum gets it thick, like commercial mayonnaise, otherwise it will be too runnyhoney balances the lemon juice i use the juice of a whole ass lemon for 1 cup oil and 2 egg yolks
>>19719314>mayonnaisewhy are you a hard r?
>>19719341why would i make poison?for as much as you fagtrons complain about americans you really don't grasp that amerisharts only exist because mayo does.
>>19719509>i use the juice of a whole ass lemon>ass lemon
>>19719314>hand shredded sharp cheddar>homemade mayo (will provide recipe I use if curious)>finely minced red onion>jarred pimentos if lazy; minced grilled red bell pepper if not>dash of Tabasco sauceThat mushy, oily, sweet shit they sell in the stores is revolting.
>>19719314why the fuck is pimento everywhere all of a sudden
>>19719532I already gave the recipelemon juice, guar gum, salt, garlic, honey, egg yolks, neutral oilpulse immersion blender at lowest speed, then incorporate
>>19719558N-no…1 cup sunflower oil1 egg1 tbsp apple cider vinegar1/2 tsp mustard powder1/2 tsp saltImmersion blender
>>19719590egg whites are nasty, don't put them in mayo, the emulsifying power is in the yolks>mustard powderI prefer prepared mustard, but garlic to me is essential, you need just a bit of raw grated garlicand I prefer using MORE acid and then balancing that with sweetnessand I use 2 egg yolksalso with no xanthan or guar gum your mayo will not be thicc enough
>>19719595Egg yolks only are a meme. You’re just wasting half the egg. Using mustard sauce instead of powder is retarded. If you need to add thickening agents you need a new immersion blender.
>>19719603I don't really use mustard most of the time, but I didn't find I liked the taste with mustard powder. commercial mayos ALL have thickening ingredients in them
>>19719640COMMERCIAL MAYO DOES NOT USE EGG YOU ABJECT RETARD
>>19719640Yeah, but the JewsWhat do you have to say about that huh
>>19719650it uses cooked egg, whole egg, except kewpie, thats egg yolk only>COMMERCIAL MAYO DOES NOT USE EGG lol
>>19719660>but the Japanese mayoNigga OP asked for a pimento cheese recipe. You made this a mayo discussion. You are a retard for adding thickening agents to your homemade with actual egg mayo, full stop. You are unironically clinically mentally retarded. Sit down and shut your retarded faggot mouth.
>>19719677no, its perfectly normal and fine to add thickening agents to mayo, they are useful for a variety of applications and produce a better result
>>19719680Do you just not know how to use an emulsion blender,
>>19719532I agree, sweet pimento cheese is abhorrent.
>>19719640>commercial mayos ALL have thickening ingredientsDuke's doesn't.
>>19719501This is an english speaking board
>>19720214oh my fault gang
>>19719314What stores can I buy good pemento cheese in? If I make it from scratch it'll simply never taste like the real thing.
>>19719501fr fr shizz bussin
>>19721042To me all the store bought brands are too sweet and have too many unnecessary ingredients. Start with 1 lb of any sharp or extra sharp cheddar - Cabot is a good baseline and you can buy it pretty much anywhere. Grate/shred it by hand because bagged cheese always has powdered ingredients on it to prevent sticking, you don't want that. In a separate bowl mix 1 cup of mayonnaise, 1/2 teaspoon (or to taste) of cayenne, and one small jar of drained chopped pimentos. Mix all that until it's combined. Then add the cheese and mix again. Done. If you like it a bit more uniform you can beat it up with a hand mixer or stand mixer until it's at your desired consistency. If you want it even finer, hit it with the food processor.
>>19722376Not my call.
>>19719314It changes since I use whatever leftover cheese is in the fridge, last time it was dubliner, smoked Gouda, and mozzarella, hellmans, some garlic powder, cayenne, hot sauce, jarred jalapeños and pimentos with a splash of juice from both, mix or blend it and let it sit in the fridge for a day
>>19719520Americans aren't even top 10 in mayo consumption. The majority of mayo is consumed in eastern europe.
>>19722777I bet it'd be real good with gouda. Also checked.
>>19720135soybean oil filled fuckin slop is what Duke's is.
>>19719341>you just need an immersion blenderI don't have one... pls dont shoot me
>>19719341a whisk works too, just takes a few minutes
Just made a batch.