Pimento Cheese
This is a staple for a reason. It is straightforward, holds up in the fridge for days, and improves as the flavors settle. Keep it simple: high-quality cheddar and a light touch with the aromatics.
Texture is everything.
Avoid the temptation to use a food processor, which turns the ingredients into a paste. Use a box grater and a fork to keep the integrity of the cheese shreds.
- box grater
- mixing bowl
- rubber spatula
- chef's knife
What goes in.
- 1 lbextra-sharp cheddar, cold
- 4 ozpimentos from a jar, drained and minced
- 1/2 cuphigh-quality mayonnaise
- 1/4 tspcayenne pepper
- 1/2 tspgarlic powder
- to tasteblack pepper, freshly cracked
Manual Folding
Use a rubber spatula to fold the mayonnaise into the cheese slowly. You want the mayonnaise to coat every strand of cheddar without losing the structural volume of the grated cheese.
The method.
Grate the cheese
Use the large holes of your box grater. Keep the block cold to ensure the shreds remain distinct and don't clump together.
Prep the pimentos
Drain the jar well. If they are wet, pat them with a paper towel before mincing so they don't water down the mixture.
Combine the base
In the mixing bowl, stir the mayonnaise, cayenne, garlic powder, and black pepper until smooth. This ensures the spices are evenly distributed before hitting the cheese.
Fold
Add the cheese and pimentos to the bowl. Fold gently with the spatula until everything is uniformly coated. Stop once there are no dry spots.
Chill
Cover the bowl and refrigerate for at least one hour. This allows the sharp cheddar to absorb the spices.
Other turns to take.
Spicy Heat
Add two tablespoons of minced pickled jalapeños to the mix for a vinegary bite.
Herbed
Fold in two tablespoons of finely chopped fresh chives just before serving.
When it doesn't go to plan.
If the spread feels too stiff, add an extra tablespoon of mayonnaise.
Always grate your own cheese; the flavor difference is significant.
Serve at room temperature for the best spreadability.
The ones that keep coming up.
Can I use low-fat mayonnaise?
It is not recommended. The fat content in full-fat mayonnaise is necessary to keep the spread creamy and prevent it from breaking or becoming watery.
How long will it last?
Kept in an airtight container in the coldest part of your refrigerator, it will remain good for up to five days.
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