Duke’s Real Mayonnaise Bulk, 128 Fluid Ounce, 4 Per Case

Restaurant kitchens: Use as a sandwich spread, dipping sauce base, or salad binder in high-volume food service preparation.
Catering operations: Scale dressings, dips, and marinades for large events without opening dozens of small jars.
Institutional dining: Supply cafeterias, school lunch programs, and healthcare dining with a consistent real mayonnaise.
Bulk baking: Incorporate into moist cakes, creamy coleslaws, and potato salads for large gatherings.
Recipe foundation: Build aioli, ranch, or custom dipping sauces from a clean, tangy real-mayo base.

Who Would Benefit

• Restaurant and diner operators who need reliable, large-format mayonnaise for daily prep
• Caterers preparing dressings, dips, and spreads for events and banquets
• Food service directors running cafeterias, campus dining, or healthcare meal programs
• Home cooks who cook in large batches and prefer buying in bulk
• Delis and sandwich shops that go through mayonnaise quickly on line

Product Highlights

• Duke’s Real Mayonnaise made with egg yolks, canola oil, and vinegar for a rich, tangy flavor
• 128 fluid ounce jug size reduces packaging waste and keeps pace with commercial kitchen demand
• 4 jugs per case, 512 total fluid ounces, for efficient stocking and inventory control
• No added sugar recipe stays true to the original Duke’s formula
• Bulk format lowers per-ounce cost compared to retail-sized jars
• Resealable jug keeps mayonnaise fresh between uses in busy kitchen environments

Yummy Recipes

Classic Duke’s Coleslaw

Ingredients:

• 1 medium head green cabbage, shredded (about 6 cups)
• 1 large carrot, grated
• 3/4 cup Duke’s Real Mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon celery seed
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions:

1. Toss shredded cabbage and grated carrot in a large bowl.
2. Whisk Duke’s Real Mayonnaise, apple cider vinegar, celery seed, salt, and pepper in a separate bowl until smooth.
3. Pour dressing over cabbage mixture and fold until evenly coated.
4. Refrigerate at least 30 minutes before serving to let flavors meld.

Time: 15 min prep, 30 min chill.

Duke’s Potato Salad

Ingredients:

• 3 lbs russet potatoes, peeled and cubed
• 1 cup Duke’s Real Mayonnaise
• 2 tablespoons yellow mustard
• 1/4 cup dill pickle relish
• 4 hard-boiled eggs, chopped
• 1/2 cup finely diced celery
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika (for garnish)

Instructions:

1. Boil potatoes in salted water until fork-tender, about 15 minutes; drain and cool completely.
2. Stir Duke’s Real Mayonnaise, mustard, pickle relish, salt, and pepper together in a large bowl.
3. Fold in cooled potatoes, chopped eggs, and celery until evenly combined.
4. Refrigerate at least 1 hour; garnish with paprika before serving.

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

Duke’s Garlic Aioli

Ingredients:

• 1 cup Duke’s Real Mayonnaise
• 4 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions:

1. Combine Duke’s Real Mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl.
2. Stir until all ingredients are fully incorporated and the mixture is smooth.
3. Cover and refrigerate 15 minutes to let the garlic flavor develop.
4. Serve as a dip for fries, a sandwich spread, or a drizzle over grilled meats.

Time: 5 min prep, 15 min chill.