Duke’s Mayonnaise: Secret Weapon for Tasty Southern Cooking

Updated on May 21, 2019
rmcrayne profile image

Rose Mary's mother and all of her aunts are great Southern cooks. She likes to think she's not so bad herself.

A Lifelong Love

I guess I've always loved Duke’s mayonnaise. I used to eat it out of the jar with a spoon when I was a small child, or so I’m told. As an adult, of course, I know that mayonnaise is highly caloric and should be consumed only occasionally or sparingly. (Wink, wink.)

These days, I certainly don’t eat mayo daily—but I do embrace any excuse to enjoy Duke’s. There are certain foods or recipes, like classic Southern potato salad and coleslaw, that require mayo, and this brand makes all the difference in the world.

Duke's mayonnaise is the best! It's made in Greenville, South Carolina.
Duke's mayonnaise is the best! It's made in Greenville, South Carolina. | Source

According to the "our history" page on the company website, Duke’s mayonnaise was created in 1917 by Eugenia Duke of Greenville, South Carolina. In 1929, Ms. Duke sold her company to the C.F. Sauer Company of Richmond, Virginia, but for some years afterward she still served as the company's mayonnaise spokesperson. To this day, the company has kept Ms. Duke's original recipe, and they still make it in its birthplace of Greenville, SC.

Today, it is easy to obtain Duke’s mayonnaise. I can get it near my house at HEB Central Market. It is also available online; for example, from Amazon.

When I first joined the Air Force, however, it was not widely available. When I drove to Illinois for my first duty assignment, I had four jars of Duke’s in the trunk of my car. Unfortunately, it snowed within two days of my arrival, and the jars were still in my trunk. I found out that mayo separates when frozen and thawed. I could have cried!

In this article, I am sharing some of my favorite foods and recipes that incorporate the great taste of Duke’s, a staple of kitchens throughout the Southeast for great Southern cooking. I hope you enjoy!

Sandwiches

Click thumbnail to view full-size
Tomato sandwich made with Duke's mayo on sourdough breadBanana sandwich on Oroweat Oatnut bread, slathered with Duke's mayo
Tomato sandwich made with Duke's mayo on sourdough bread
Tomato sandwich made with Duke's mayo on sourdough bread | Source
Banana sandwich on Oroweat Oatnut bread, slathered with Duke's mayo
Banana sandwich on Oroweat Oatnut bread, slathered with Duke's mayo | Source

Sandwich Recipes

Tomato Sandwich

Nothing's better than a tomato sandwich with a ripe, garden-grown tomato. I like this on thin white sandwich bread because I don’t want the bread to distract from the tomatoes. Spread the Duke’s, add the sliced tomatoes, and sprinkle with salt and pepper. It's also great with a slice or two of thin “boiled” ham.

Banana Sandwich

I like my banana sandwich on oatnut bread, such as Oroweat Oatnut. The bread is a bit heavier and larger than white bread, but the flavor profile is perfect for a banana sandwich. Spread the mayo liberally.

Open-Faced Chicken Sandwich

Spread bread with Duke’s. Top with steamed broccoli spears, cut into thin strips lengthwise. Add boned chicken breast and top with cheese. Heat until the cheese melts.

Salads

Click thumbnail to view full-size
Chicken salad with golden raisinsTuna salad  Chicken salad with raisins, walnuts, and pineapplePasta salad with Duke's mayo, sweet onions, tomatoes, and cucumbersPotato saladVegetable plate with potatoes and gravy, corn, green beans, and slawGreen beans with cucumber salad
Chicken salad with golden raisins
Chicken salad with golden raisins | Source
Tuna salad
Tuna salad | Source
Chicken salad with raisins, walnuts, and pineapple
Chicken salad with raisins, walnuts, and pineapple | Source
Pasta salad with Duke's mayo, sweet onions, tomatoes, and cucumbers
Pasta salad with Duke's mayo, sweet onions, tomatoes, and cucumbers | Source
Potato salad
Potato salad | Source
Vegetable plate with potatoes and gravy, corn, green beans, and slaw
Vegetable plate with potatoes and gravy, corn, green beans, and slaw | Source
Green beans with cucumber salad
Green beans with cucumber salad | Source

Salad Recipes

Tuna Salad

I like my tuna salad on Wasa crackers, or just by itself. Sometimes I use sweet pickle, sometimes dill. I add pickle, a mashed boiled egg, and Duke’s. I also like it with diced onion and cucumbers.

Chicken Salad

As with tuna salad, I sometimes make chicken salad with sweet pickle; other times I make it with dill. More often, I use dill pickle, tiny diced celery, mashed boiled egg, mayo, and a tablespoon or two of vinegar. I eat it as a sandwich or on saltine crackers.

Chicken Salad With Raisins, Walnuts, and Pineapple

For a sweet chicken salad, use golden raisins, English walnuts, crushed pineapple, and Duke’s. This one does nicely on a salad plate with fruit.

Potato Salad

I use red potatoes, Claussen’s pickles, boiled eggs, sweet onion, green olives, Dijon mustard, and Duke’s mayo in my potato salad. Don’t use a chopper for the pickle or onion because the texture gets lost. See my article, "Thanksgiving Southern Family Feast Recipes" for my potato salad recipe.

Pasta Salad

I like pasta salad with Duke’s mayo, not vinaigrette, and I call it noodle salad. I like tri-color spiral pasta or shells. I use tomatoes, sweet onion, and cucumbers. As with potato salad, I do not use a chopper because the vegetable texture disappears. Also, cook the pasta with ample salt, and try to salt the vegetables and set aside for 30 to 60 minutes before mixing all of the ingredients together. At our house, we like this with tuna, as well.

Slaw

The packaged mix for slaw dressing, usually on the produce aisle, is really quite good, prepared with Duke’s, of course. I like the finely shredded cabbage, but the kind with coarsely shredded carrots and purple cabbage is good, too. Just add sweet onion and maybe a smidge of sweet pickle relish.

Cucumber Salad

My grandmother always made cucumber salad to go over the top of green beans. Make a sauce of Duke’s mayo, vinegar, and water. Granny used straight vinegar, which is too strong for me. Try about ½ cup of mayo, ¼ cup white or Champagne vinegar, and ¼ cup of water. Whisk to blend and add salt to taste. Add 6 chopped baby cucumbers or equivalent and about ½ cup chopped sweet onions.

Dips, Spreads, Dressings & Sauces

Click thumbnail to view full-size
Romaine and spinach salad with bacon and ranch dressingRanch dressingPimento cheese spread made with shredded cheddar, mozzarella, and queso frescoBroccoli with mock Hollandaise, made with mayo and lemon juice
Romaine and spinach salad with bacon and ranch dressing
Romaine and spinach salad with bacon and ranch dressing | Source
Ranch dressing
Ranch dressing | Source
Pimento cheese spread made with shredded cheddar, mozzarella, and queso fresco
Pimento cheese spread made with shredded cheddar, mozzarella, and queso fresco | Source
Broccoli with mock Hollandaise, made with mayo and lemon juice
Broccoli with mock Hollandaise, made with mayo and lemon juice | Source

Dip, Spread, Dressing & Sauce Recipes

Hidden Valley Ranch Dressing & Dip

Use Duke’s mayo with dry packaged Hidden Valley Ranch Dressing mix. This is so much better than bottled dressing! I might make it with 1½ cups plain yogurt and ½ cup mayo. This is immediately thick and ready to use, unlike when you make it with milk and it has to set. I like ranch on a salad with romaine, grape tomatoes, baby cucumbers, and rotisserie chicken. This also works great as a dip with baby carrots or another favorite vegetable.

Other Dips

I love dip mixes from Hampe House in Gruene Texas, especially the Chili Con Queso Dip mix. Hampe House was sold and they no longer carry the dips, but I found another source: The Old Mill. I also collect dip mixes from the shops in Fredericksburg, Texas. Most of the dips call for 2 cups of sour cream, but I tend to use plain yogurt and ½ cup of Duke’s. Sometimes I add a couple of tablespoons of sour cream, as well.

Mock Hollandaise Sauce

Blend Duke’s mayo with lemon juice. This is the best thing that ever happened to steamed broccoli. Sometimes I use this to spread on bread, just as I would plain mayo, for a sandwich.

Pimento Cheese Spread

Make your own pimento cheese with your favorite cheese or mixture of cheeses. Shred the cheese and combine with finely diced pimentos. Stir in mayo until it has reached the desired consistency.

Hot Dishes

Click thumbnail to view full-size
Chicken Divan made with mayo and cream soupSquash casserole made with yellow squash
Chicken Divan made with mayo and cream soup
Chicken Divan made with mayo and cream soup | Source
Squash casserole made with yellow squash
Squash casserole made with yellow squash | Source

Hot Dish Recipes

Chicken Divan

Chicken Divan is a decadent treat made with rice, chicken breast, cream soup, and Duke’s mayonnaise. See my article, "Eight Quick and Easy Chicken, Tuna, and Beef Casseroles" for the recipe.

Broccoli or Squash Casserole

Many broccoli casseroles are a variation of the following recipe: 2 boxes of frozen chopped broccoli, 1 can of cream soup, 1 to 1½ cups of grated sharp cheddar cheese, and ½ to 1 cup of mayo. A small chopped onion and 1 to 2 beaten eggs are also common ingredients. Crushed Ritz crackers are a common topper, or buttered saltine crackers. Classic Southern cooking!

Squash casseroles follow the same formula. Use several yellow squashes, sliced and cooked until soft.

Further Reading

Want to learn more? Here are a few articles that contain fascinating information about Duke's!

Questions & Answers

    Thanks for reading! Leave a comment and let me know you were here.

    Submit a Comment
    • rmcrayne profile imageAUTHOR

      rmcrayne 

      9 years ago from San Antonio Texas

      So glad you dropped by Ladybird. The mayo blended with lemon juice is my "light" mayo!

    • Ladybird33 profile image

      Ladybird33 

      9 years ago from Fabulous USA

      I had to bookmark this because I love this mayo too. I buy the light Duke's because I think it's even better then the original. Love your tips above!

    • rmcrayne profile imageAUTHOR

      rmcrayne 

      9 years ago from San Antonio Texas

      Thanks Rope and habee. My mom always made slaw with apples and raisins. I'm not too keen on the plumped up texture of raisins in slaw or carrot salad. I like them more "dry". Like you Rope, I tend to eat Chicken Salad that has fruit and nuts with a fork, not in a sandwich.

    • habee profile image

      Holle Abee 

      9 years ago from Georgia

      Oooohh...I haven't tried apples in slaw, but I bet that would be great! Thanks for another great tip!

    • The Rope profile image

      The Rope 

      9 years ago from SE US

      Dukes - is there any self-respectin' southern lady who doesn't keep some on hand? :) Some recipes just can't be repeated with any other mayo. Apples are terrific in slaw. I've added grapes to chicken salad if I'm serving it on lettuce but not in a sandwich but yumm! what a great idea about cranberries in spinach salad! Can't wait to try it. Thanks for a walk down memory lane...

    • rmcrayne profile imageAUTHOR

      rmcrayne 

      9 years ago from San Antonio Texas

      Thanks for reading habee. I've not added those things to chicken salad, but it sounds great. I've had grapes, along with walnuts in “restaurant” chicken salad. I like the dried cranberries in spinach salad, so I think I’d like that too. What about apples in slaw? Do you ever do that?

    • habee profile image

      Holle Abee 

      9 years ago from Georgia

      Like any good Southerner, I keep Duke's on hand! The recipes sound great. Do you ever add chopped apples, grapes, or dried cranberries to your chicken salad? Yum!

    • rmcrayne profile imageAUTHOR

      rmcrayne 

      9 years ago from San Antonio Texas

      Thanks for reading RTalloni. Glad you appreciate this classic!

    • RTalloni profile image

      RTalloni 

      9 years ago from the short journey

      Dukes, you betcha. Thanks for the handy recipes!

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