One unfortunate aspect of moving back to the Midwest from Florida was the lack of Duke’s Mayo. I love the stuff. Don’t get me wrong. I’m not an addict. (I can quit anytime I want to!) I just prefer it to other commercial mayos. Hellman’s? Nope. Kraft? Huh-uh. Miracle Whip? No thanks. If it isn’t Duke’s? It just isn’t the same.
I was overjoyed recently to learn I could find it locally. Finally! My joy was dampened a bit by the fact that I had to go to Wal-Mart to get it. But get it, I did.
In addition to making a batch of my Auntie’s Sunny Broccoli Salad, I also decided to whip out a quickie batch of pimento cheese. Another thing I miss from my years in the South. This version below is a riff off of the version served by the Glass Onion in Charleston.
- 2 cups sharp orange cheddar, grated
- ½ cup Duke's Mayonnaise (or whatever your own favorite is)
- 4 ounce jar of pimiento peppers, drained and chopped
- ¼ cup green onion, chopped (use both the green and the white parts
- 1 tsp. black pepper
- ½ tsp. salt
- ¼ tsp. cayenne
- 1 small shallot, peeled and grated on a microplane
- A few dashes of Worcestershire sauce
- A few dashes of Cholula hot sauce
- Combine all ingredients in a medium bowl and stir with a rubber spatula. Serve immediately with crackers, or cover, refrigerate, and let flavors mingle. Myself, I am in favor of letting it hang out in the fridge for a few hours or overnight.