Pimenocheese and Homemade MayoIts a Southern Thang!

• 1 Tablespoon Apple Cider Vinegar
• 1 Tablespoon Freshly Squeezed Lemon (for 1 Tablespoon You'll Need About Half Of A Fresh Lemon)
• 1 teaspoon Sea Salt
• 1 teaspoon Dry Mustard
• 2 whole Large Egg Yolks
• 1- 1/2 cup Vegetable Oil
• 1 Tablespoon Hot Water
• 5 ounces, weight Extra-Sharp Cheddar Cheese, Shredded
• 5 ounces, weight White Cheddar Cheese, Shredded
• 3/4 cups Mayonnaise (Homemade Or Store Bought)
• 1/2 teaspoons Cayenne Pepper, Or To Taste
• 1 pinch Pepper, Coarse Ground
• 3 Tablespoons Pimentos, From A Commercial Jar, Finely Chopped

1. For the mayonnaise:
2. Put the vinegar, lemon juice, salt and mustard into a bowl and whisk until the salt and mustard are dissolved.
3. Add the egg yolks and beat until smooth.
4. 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.
5. Stir in the hot water until smooth.
6. Place the mixture in a jar and refrigerate for up to one week.
7. Makes 1 quart.
8. For the pimento cheese:
9. In a large bowl, mix together the cheeses.
10. Then add the mayonnaise and mix together until its creamy.
11. Add the other ingredients and mix to combine.
12. Taste for seasoning and adjust as needed.
13. Cover and refrigerate until ready to use.

apple cider vinegar, freshly squeezed lemon, salt, dry mustard, egg yolks, vegetable oil, water, cheddar cheese, weight white cheddar cheese, mayonnaise, cayenne pepper, pepper, pimentos

Taken from tastykitchen.com/recipes/appetizers-and-snacks/pimenocheese-and-homemade-mayo-ite28099s-a-southern-thang/ (may not work)