Classic Pimento Cheese
Every Southerner’s treasured family pimento cheese recipe has a secret twist—perhaps a teaspoon of sharp yellow mustard, a pinch of garlic powder, or a splash of sherry. But first, the immutable elements: extra-sharp cheddar (it has slightly less moisture than regular cheddar, which is key to achieving the right texture) and Duke’s mayonnaise, a Southern standard bearer.
Photo by Peter Frank Edwards for Garden & Gun
1/2 cup Duke’s Mayonnaise
- 1 (4-ounce) jar diced pimentos, drained
- 1 tablespoon grated Vidalia onion with juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 1/2 cups lightly packed coarsely shredded extra-sharp yellow cheddar cheese
- 1 1/2 cups lightly packed coarsely shredded extra-sharp white cheddar cheese
In a medium bowl, whisk the mayonnaise, pimentos, onion, Worcestershire sauce, salt, pepper, and cayenne together. Fold in the cheeses with a rubber spatula to thoroughly combine. Transfer to a container, cover, and refrigerate for a few hours before serving to allow the flavors to meld. Use within 1 week.