Duke’s Heavy Duty Mayonnaise, 1 Gallon, 4 Per Case

Commercial prep: Spread on deli sandwiches, burgers, and subs in high-volume kitchens with a thick, clingy formula that stays put.
Recipe base: Mix into potato salad, coleslaw, chicken salad, and deviled eggs for rich, tangy flavor that holds up under refrigeration.
Sauce making: Blend with herbs, spices, and acids to create house-made aioli, ranch, remoulade, and dipping sauces.
Baking: Use in moist cakes and quick breads where mayonnaise replaces oil and eggs for extra tenderness.
Marinades: Coat proteins before grilling or roasting to add richness and help seasonings adhere.

Who Would Benefit

• Restaurants, delis, and diners serving sandwiches, salads, and sides daily
• Caterers and event kitchens preparing large-batch recipes
• Food trucks and concession stands needing a durable, no-slip spread
• Institutional kitchens in schools, hospitals, and corporate cafeterias
• Home cooks who buy in bulk and cook for large families or gatherings

Product Highlights

• Heavy Duty formula is thicker and more stable than standard mayonnaise, ideal for foodservice portioning and high-heat holding
• Duke’s signature tangy flavor with no added sugar, made with egg yolks, vinegar, and a proprietary blend of seasonings
• 1 gallon jug size designed for back-of-house scoop or squeeze dispensing
• 4 jugs per case for consistent supply in busy kitchens
• Holds up on hot sandwiches and in cold salads without breaking or weeping

Yummy Recipes

Southern Potato Salad: Ingredients: 5 lbs russet potatoes (peeled, cubed), 1½ cups Duke’s Heavy Duty Mayonnaise, ¼ cup yellow mustard, ½ cup diced celery, ¼ cup diced sweet onion, 6 hard-boiled eggs (chopped), 1 tbsp pickle relish, salt and pepper to taste. Instructions: Boil potatoes until fork-tender, about 15 minutes; drain and cool completely. Fold in mayonnaise, mustard, celery, onion, eggs, and relish until evenly coated. Season with salt and pepper, then chill at least 2 hours before serving. Time: 30 min prep, 15 min cook, 2 hr chill.
Creole Remoulade: Ingredients: 1 cup Duke’s Heavy Duty Mayonnaise, 1 tbsp whole-grain Creole mustard, 1 tbsp prepared horseradish, 1 tsp hot sauce, 1 tsp paprika, ½ tsp garlic powder, 1 tbsp lemon juice, 2 tbsp chopped capers, 2 tbsp finely diced celery, 1 tbsp chopped flat-leaf parsley. Instructions: Stir all ingredients together in a bowl until smooth. Refrigerate at least 30 minutes to let flavors meld. Serve as a dipping sauce for fried shrimp, crab cakes, or roast beef po’boys. Time: 10 min prep, 30 min chill.
Grilled Chicken Marinade: Ingredients: ½ cup Duke’s Heavy Duty Mayonnaise, 2 tbsp lemon juice, 3 cloves garlic (minced), 1 tsp smoked paprika, ½ tsp black pepper, 1 tbsp chopped fresh thyme, 4 boneless chicken breasts. Instructions: Whisk mayonnaise, lemon juice, garlic, paprika, pepper, and thyme into a smooth paste. Coat chicken breasts evenly and refrigerate 1 to 4 hours. Grill over medium-high heat 6 to 8 minutes per side until internal temperature reaches 165°F. Time: 10 min prep, 1 to 4 hr marinate, 15 min cook.