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1
Combine the cheeses and cornstarch in a small bowl and mix well.
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2
Set aside.
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3
Sargento Limited Edition Pepper Jack Cheese (in slices) works exceptionally well in this recipe.
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4
If you use that brand, you will need two slices (cut finely) to equal 1/3 cup.
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5
In a small saucepan, whisk together the onion powder, garlic powder, salt, corn syrup, mustard, jalapeno, dry buttermilk, evaporated milk, and only 3 tablespoons of the vinegar.
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6
Whisk the mixture until the buttermilk powder has dissolved.
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7
Turn on the heat to medium and whisk often while the mixture is heating.
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8
Bring the mixture to a good simmer.
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9
Next, and this is VERY IMPORTANT, remove the sauce pan completely from the heat and slowly whisk in the cheese mixture.
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10
Briskly whisk for at least 1 minute making sure the cheeses have completely melted.
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11
I cannot stress the importance of not adding the cheeses when the pan is on the burner.
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12
If you do not, you will cause the proteins in the cheeses to form small gritty balls that will ruin the texture of the finished product.
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13
Add the heated cheese mixture to a blender with the pimentos.
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14
Blend the mixture until the jalapenos and pimentos are very finely chopped and the mixture is smooth.
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15
Scope the mixture into a sealable bowl and allow it to come to room temperature on your kitchen counter.
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16
When the cheese mixture has cooled completely, add the remaining tablespoon of vinegar, the cayenne pepper (if using), and the mayonnaise then stir to combine.
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17
Seal and put the mixture in the refrigerator for at least 4 hours to allow the flavors to meld.
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18
For an accompaning story on how this recipe was developed, check out my blog.
