Duke’s Mayonnaise Jar, 8 Ounce, 12 Per Case

Sandwich spread: Layer on breads, wraps, and burgers for a smooth, tangy condiment bite.
Salad binder: Fold into potato salad, chicken salad, coleslaw, and pasta salad for creamy texture.
Baking secret: Replace oil or butter in cake batters for extra moisture and a tender crumb.
Dip base: Mix with herbs, garlic, or hot sauce for quick dips and spreads.
Grilling glaze: Brush on corn on the cob or grilled chicken in the last minutes of cooking for a golden finish.

Who Would Benefit

• Home cooks who want a tangy, sugar-free mayonnaise for everyday meals
• Southern cooking enthusiasts who rely on Duke’s for traditional recipes
• Caterers and deli operators needing consistent sandwich and salad condiment in bulk
• Restaurant kitchens stocking a versatile, real-egg mayonnaise
• Bakers looking for a moisture-rich swap in cakes and quick breads

Product Highlights

• Duke’s signature tangy flavor from real egg yolks and apple cider vinegar
• No added sugar, unlike many leading mayonnaise brands
• 8 ounce jar size fits neatly in home refrigerators and commercial reach-ins
• 12 jar case pack for foodservice and bulk pantry stocking
• Gluten-free and certified kosher
• Southern-made tradition since 1917, produced in Richmond, Virginia

Yummy Recipes

Classic Duke’s Potato Salad

Ingredients:

• 3 lbs russet potatoes, peeled and cubed
• 1 cup Duke’s Mayonnaise
• 2 tablespoons yellow mustard
• 3 hard-boiled eggs, chopped
• 1/2 cup diced celery
• 1/4 cup diced sweet onion
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Paprika for garnish

Instructions:

1. Boil potatoes in salted water until fork-tender, about 15 minutes; drain and cool completely.
2. Whisk together Duke’s Mayonnaise, mustard, salt, and pepper in a large bowl.
3. Fold in cooled potatoes, chopped eggs, celery, and onion until evenly coated.
4. Refrigerate at least 1 hour before serving; sprinkle paprika on top.

Time: 20 min prep, 15 min cook, 1 hour chill.

Duke’s Chocolate Mayonnaise Cake

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup Duke’s Mayonnaise
• 1 1/3 cups granulated sugar
• 1 teaspoon vanilla extract
• 1 1/4 cups water

Instructions:

1. Preheat oven to 350°F; grease and flour two 8-inch round cake pans.
2. Whisk flour, cocoa, baking soda, and salt together in a medium bowl.
3. Beat Duke’s Mayonnaise, sugar, and vanilla in a large bowl until smooth.
4. Alternate adding dry ingredients and water to the mayonnaise mixture, mixing until just combined.
5. Divide batter evenly between pans; bake 30 to 35 minutes until a toothpick inserted in center comes out clean.
6. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.

Time: 15 min prep, 35 min cook, 30 min cool.

Spicy Duke’s Dipping Sauce

Ingredients:

• 1/2 cup Duke’s Mayonnaise
• 1 tablespoon Sriracha or hot sauce
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika

Instructions:

1. Stir all ingredients together in a small bowl until smooth.
2. Refrigerate 15 minutes to let flavors meld.
3. Serve with fried shrimp, chicken tenders, roasted potatoes, or crinkle-cut fries.

Time: 5 min prep, 15 min chill.