Duke's
Duke's Heavy Duty Mayonnaise, 30 Pounds
- 30 pounds
- Condiments
Duke’s Heavy Duty Mayonnaise delivers the same tangy, sugar-free flavor Duke’s is known for, with a thicker, richer consistency built for commercial kitchens. The extra egg yolk content makes it stable under heat lamps and in warm holding, so it spreads clean and doesn’t break when mixed into dressings or sauces. This 30-pound jug is sized for restaurants, caterers, and high-volume operations that go through mayo fast.
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- Applications reviewed in 24–48 hours
- $1,000 order minimum
- Freight or Hudson, FL pickup
| UPC | 052500060176 | |
|---|---|---|
| GTIN | 10052500060173 | |
| SKU | 542858 | |
| Category | Condiments |
Product Highlights
- 30-pound jug sized for foodservice and high-volume use
- Heavy Duty formula is thicker and richer than standard mayo, with extra egg yolk for stability
- Duke’s signature tangy flavor from real cider vinegar, no added sugar
- Holds up under heat lamps and in warm holding without separating
- Ideal as a spread, binder, or recipe base in commercial kitchen environments
- Gluten-free and certified kosher
Foodservice prep: Use as a spread, binder, or base in high-volume commercial kitchens and restaurants.
Sandwich building: Spread on burgers, deli sandwiches, and subs for a rich, tangy flavor that holds under heat lamps.
Recipe base: Start dressings, dips, sauces, and marinades with a thick, stable mayo that won’t break when blended.
Bulk cooking: Scale up potato salad, coleslaw, or deviled eggs for catering, events, or cafeteria service.
Who Would Benefit
- Restaurant and diner kitchens needing a thick, high-yield mayonnaise for daily prep
- Caterers and event cooks preparing large-batch salads and sauces
- Cafeteria and institutional foodservice operations serving hundreds of portions
- Food trucks and concession stands that rely on a durable spread that holds up under heat
- Home cooks who buy in bulk for big gatherings, reunions, or meal-prep days
Yummy Recipes
Duke’s Classic Coleslaw: Ingredients: 1 medium head green cabbage (shredded, about 6 cups), 1 large carrot (shredded), 1 cup Duke’s Heavy Duty Mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, 1 teaspoon celery seed, 1/2 teaspoon salt, 1/4 teaspoon black pepper. Instructions: Toss shredded cabbage and carrot in a large bowl. Whisk mayonnaise, vinegar, sugar, celery seed, salt, and pepper in a separate bowl until smooth. Pour dressing over cabbage mixture and stir until evenly coated. Refrigerate and stir again before serving. Time: 15 minutes prep, 1 hour chill.
Buffalo Chicken Dip: Ingredients: 2 cups cooked shredded chicken, 1/2 cup Duke’s Heavy Duty Mayonnaise, 1/2 cup buffalo wing sauce, 1 package (8 oz) cream cheese (softened), 1/2 cup shredded cheddar cheese, 1/4 cup shredded Monterey Jack cheese, 1 stalk celery (diced for garnish). Instructions: Preheat oven to 350°F. Mix softened cream cheese, mayonnaise, and buffalo sauce in a bowl until smooth. Stir in shredded chicken and half the cheddar. Spread into a 9-inch baking dish, top with remaining cheddar and Monterey Jack. Bake 20 minutes until bubbly and golden. Garnish with diced celery. Serve with tortilla chips or celery sticks. Time: 10 minutes prep, 20 minutes cook.
Deviled Eggs: Ingredients: 12 hard-boiled eggs (peeled and halved lengthwise), 1/3 cup Duke’s Heavy Duty Mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon white vinegar, 1/4 teaspoon salt, 1/8 teaspoon black pepper, paprika for garnish. Instructions: Remove yolks from halved eggs into a bowl. Mash yolks with a fork until fine. Add mayonnaise, mustard, vinegar, salt, and pepper; stir until smooth and creamy. Spoon or pipe yolk mixture back into egg white halves. Dust with paprika. Refrigerate until serving. Time: 20 minutes prep, 30 minutes chill.
