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10 unique ways to use Duke's Mayonnaise

Maura Friedman

Avocado aioli made with Duke's Mayonnaise


10 unique ways to use Duke's Mayonnaise

From barbecue sauce to pie, and from scrambled eggs to chocolate cake, there are countless ways to incorporate the South’s favorite spread for its 100th anniversary.

In 1917, residents of Greenville, South Carolina got a first taste of what now makes a regular appearance in Southerners’ grocery carts: Duke’s Mayonnaise. Founder Eugenia Duke originally started selling sandwiches, complete with her homemade mayonnaise, at Camp Sevier, a National Guard Training Camp in the late 1910s. While the sandwiches themselves were a huge success, it was the mayonnaise recipe that proved most popular; in 1923 she began selling the spread as its own standalone product. It is still sold, using almost exactly the same recipe, 100 years later.

Duke’s stands out amongst other national mayonnaise brands because of its streamlined ingredients list: egg yolks, oil, vinegar, salt and paprika. There’s no sugar and no additional emulsifiers, which makes for an ultra lush and creamy mayonnaise with a prominent vinegary tang. Because Duke’s is mainly sold in the Southeast, it has what appears to the rest of the country as a cult following. But we don’t think we’re in a mayo cultwe just know what’s good

Our own chef Jeffrey Gardner says Duke’s is the only mayonnaise he’ll buy and, in many instances, he prefers it to the homemade stuff. Duke’s is perfect on a classic tomato sandwich, of course, but there are plenty of other ways you can incorporate this historic mayonnaise into your cooking routine.

In honor of Duke’s 100 year anniversary, here are 10 ways to make use of an extra-large jar.

Mayonnaise isn’t only used during lunch anymore. Whisk a teaspoon (or so) of mayonnaise into scrambled eggs before tossing them into a skillet with butter. According to Alton Brown, the mayonnaise enhances both the flavor and the emulsion properties of the scrambled eggs, allowing them to hold on to even more butter and stay ultra-creamy. You can also add mayonnaise to a basic cream (or milk) drop biscuit recipe to bring a little more richness and a hearty tang. Try the recipe from Duke’s or experiment with Southern Kitchen’s easy cream biscuits.
Get our Make-Ahead Easy Cream Biscuits recipe

Next: Mayonnaise plus cheese equals Southern food heaven

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Kate Williams is an associate editor at Southern Kitchen. She has been working in food since 2009, including a two-year stint at America’s Test Kitchen. Kate has been a personal chef, recipe developer, the food editor at a hyperlocal news site in Berkeley and a freelance writer for publications such as Serious Eats, Anova Culinary, The Cook’s Cook and Berkeleyside. Kate is also an avid rock climber and occasionally dabbles in long-distance running. She makes a mean peach pie and likes her bourbon neat.
Check out Kate Williams' favorite gifts from the Southern Kitchen Shoppe

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