Pimenocheese and Homemade Mayo—It’s a Southern Thang!

For the mayonnaise:

Put the vinegar, lemon juice, salt and mustard into a bowl and whisk until the salt and mustard are dissolved. Add the egg yolks and beat until smooth. Add the oil drop by drop at first and then in a slow, steady stream, whisking constantly until all of the oil has been incorporated and you have a thick emulsion. Stir in the hot water until smooth.

Place the mixture in a jar and refrigerate for up to one week.

Makes 1 quart.

For the pimento cheese:

In a large bowl, mix together the cheeses. Then add the mayonnaise and mix together until it’s creamy. Add the other ingredients and mix to combine. Taste for seasoning and adjust as needed. Cover and refrigerate until ready to use.