Duke’s Real Mayonnaise Jar, 30 Fluid Ounce, 12 Per Case
Sandwich spread: Layer on sandwiches and burgers for a tangy, creamy bite.
Salad binder: Fold into potato salad, chicken salad, or coleslaw for rich texture.
Baking base: Use in cakes and moist desserts where mayonnaise replaces oil or butter.
Dip starter: Mix with herbs and spices to create custom dips and aioli.
Marinade aid: Brush onto grilled meats or roasted vegetables for moisture and browning.
Who Would Benefit
- Restaurants and delis needing a reliable bulk mayonnaise for daily prep
- Caterers preparing large-batch salads, spreads, and dressings
- Home cooks who go through mayonnaise regularly and want a case supply
- Food trucks and concession stands building sandwiches and condiment stations
Product Highlights
- Duke’s real mayonnaise with a tangy, egg-rich flavor and no added sugar
- 30 fluid ounce jar size, easy to handle and store in commercial or home kitchens
- 12 jars per case for consistent supply in high-volume settings
- Gluten-free and certified kosher
- Made with simple ingredients: soybean oil, eggs, vinegar, and salt
Yummy Recipes
Classic Southern Potato Salad
Ingredients:
- 3 lbs russet potatoes, peeled and cubed
- 1 cup Duke’s Real Mayonnaise
- 2 tbsp yellow mustard
- 3 hard-boiled eggs, chopped
- 1/2 cup diced celery
- 1/4 cup diced sweet pickle relish
- 1 tsp salt
- 1/2 tsp black pepper
- Paprika for garnish
Instructions:
- Boil potatoes in salted water until fork-tender, about 15 minutes; drain and cool completely.
- Whisk together Duke’s mayonnaise, mustard, salt, and pepper in a large bowl.
- Fold in cooled potatoes, chopped eggs, celery, and pickle relish until evenly coated.
- Refrigerate at least 1 hour before serving; sprinkle paprika on top.
Time: 20 min prep, 15 min cook, 1 hour chill.
Chocolate Mayonnaise Cake
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup Duke’s Real Mayonnaise
- 1 cup granulated sugar
- 1 cup water
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F; grease and flour a 9×13 inch baking pan.
- Sift flour, cocoa powder, baking soda, and salt together in a medium bowl.
- Beat Duke’s mayonnaise and sugar in a large bowl until smooth; add water and vanilla.
- Gradually mix dry ingredients into the wet until just combined; pour into prepared pan.
- Bake 30 to 35 minutes until a toothpick inserted in the center comes out clean.
- Cool in pan on a wire rack before slicing.
Time: 15 min prep, 35 min bake.
Spicy Garlic Aioli
Ingredients:
- 1/2 cup Duke’s Real Mayonnaise
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1/2 tsp hot sauce
- 1/4 tsp smoked paprika
- Pinch of salt
Instructions:
- Stir together Duke’s mayonnaise, minced garlic, lemon juice, hot sauce, and smoked paprika in a small bowl.
- Season with salt to taste; refrigerate 15 minutes to let flavors meld.
- Serve as a dip for fries, a spread for sandwiches, or a drizzle for roasted vegetables.
Time: 5 min prep, 15 min chill.




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