Béchamel Sauce
3 tablespoons butter
salt and pepper
3 tablespoons flour
1 cup whole milk
For thick béchamel, melt butter in a saucepan, combine with the flour and cook over low heat a few minutes to cook out the starchy taste of the flour. Stir in the liquid and continue stirring until the mixture thickens. Let simmer for a few minutes, stirring occasionally. Pass through a fine sieve.
Pimento Cheese
1 teaspoon chopped garlic
1/3 cup mayonnaise
2 tablespoons pickle juice
2 tablespoons Dijon mustard
1 teaspoon Crystal hot sauce
1/2 teaspoon kosher salt
1 teaspoon cracked black pepper
1 pound grated Sweetwater Valley Tennessee Cheddar
1 red bell pepper, roasted, chopped
Combine the garlic, mayonnaise, pickle juice, mustard, hot sauce, salt and pepper in a large bowl and make a paste. Fold in the cheese and red pepper until everything is evenly incorporated.
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