Duke’s Heavy Duty Mayonnaise, 30 Pounds

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

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

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.