Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in small saucepan, beat egg and sugar until well blended. stir in vinegar and water. cook over low heat until thick. stir with a wire whisk. usually takes about 5 minutes. you'll know when it is ready as it will be frothy and a lemon yellow colour. set aside until cool. in medium bowl, mix together cheese, pimientos and sauce. stir in cayenne, worcestershire sauce, hot sauce and garlic. adjust to taste. chill until ready to use.

Target recipe: in a food processor, whirl the cheddar cheese, neufchatel, lemon juice, and water for 3 or 4 minutes, until very smooth. transfer the cheese mixture to a bowl and stir in the pimientos, celery, and scallions. if mixed in the spread, the pecans become soft after a couple of hours, so add them just before serving or just sprinkle them on top of each serving. this spread will keep for 4 or 5 days in the refrigerator. note: to toast pecans spread in a single layer on an unoiled baking sheet at 350*f. for 5 to 10 minutes, until fragrant and golden brown.