Dukes Salad Mayonnaise Single Serve, 12 Gram, 200 Per Case

Sandwich spread: Add to burgers, deli sandwiches, or wraps for creamy tang and moisture.
Salad dressing base: Mix with herbs and vinegar to make potato salad, coleslaw, or ranch-style dressings.
Dipping sauce: Squeeze onto plates as a quick dip for fries, onion rings, or fried shrimp.
Recipe ingredient: Fold into chicken salad, tuna salad, or deviled egg filling for richness and binding.
On-the-go condiment: Toss individual packets into lunch bags, coolers, or picnic baskets for portable portion control.

Who Would Benefit

• Food service operators portioning mayonnaise for sandwiches and salads
• Caterers and event planners needing individually wrapped condiments
• Office and school lunch programs requiring single-serve hygiene and waste reduction
• Convenience stores and grab and go meal assemblers
• Home consumers packing lunches or picnics who prefer pre-portioned packets

Product Highlights

• Duke’s Salad Mayonnaise by Sauer, known for its tangy, creamy flavor with no added sugar
• 12 gram single-serve packets for consistent portioning and minimal waste
• 200 packets per case for high-volume food service or bulk stocking
• Individually sealed packets maintain freshness and are easy to distribute
• No cholesterol per serving; gluten-free formulation

Yummy Recipes

Classic Potato Salad

Ingredients:

• 3 lbs russet potatoes, peeled and cubed
• 6 Dukes Salad Mayonnaise single-serve packets (72 g total)
• 2 tbsp yellow mustard
• 2 tbsp apple cider vinegar
• 1 tsp celery salt
• 1/2 tsp black pepper
• 2 hard-boiled eggs, chopped
• 1/2 cup finely chopped celery
• 1/4 cup diced red onion
• 1 tbsp sweet pickle relish

Instructions:

1. Place cubed potatoes in a large pot, cover with salted water, and bring to a boil; cook 12 to 15 minutes until fork-tender, then drain and let cool to room temperature.
2. Squeeze the mayonnaise packets into a large bowl; whisk in mustard, vinegar, celery salt, and pepper until smooth.
3. Fold in cooled potatoes, chopped eggs, celery, red onion, and pickle relish until evenly coated.
4. Cover and refrigerate at least 1 hour before serving to let flavors meld.

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

Quick Chicken Salad

Ingredients:

• 2 cups cooked chicken, shredded or diced (cook to 165°F internal temperature)
• 5 Dukes Salad Mayonnaise single-serve packets (60 g total)
• 1 tbsp lemon juice
• 1/2 tsp poultry seasoning
• 1/4 tsp garlic powder
• 1/3 cup halved seedless grapes
• 1/4 cup chopped pecans
• Salt and pepper to taste

Instructions:

1. Squeeze mayonnaise packets into a mixing bowl; stir in lemon juice, poultry seasoning, and garlic powder.
2. Add shredded chicken, grapes, and pecans; fold gently until everything is evenly coated.
3. Season with salt and pepper to taste.
4. Serve on croissants, crackers, or over a bed of greens. Refrigerate leftovers within 2 hours.

Time: 10 min prep. Cook chicken to safe internal temperature of 165°F if preparing from raw.

Creamy Coleslaw

Ingredients:

• 1 bag (14 oz) shredded coleslaw mix
• 7 Dukes Salad Mayonnaise single-serve packets (84 g total)
• 2 tbsp white vinegar
• 1 tbsp sugar
• 1/2 tsp celery seed
• 1/4 tsp salt

Instructions:

1. Whisk mayonnaise, vinegar, sugar, celery seed, and salt together in a large bowl until the sugar dissolves.
2. Add the coleslaw mix and toss thoroughly to coat every strand.
3. Cover and refrigerate at least 30 minutes before serving so the slaw softens and flavors develop.
4. Toss again just before serving.

Time: 5 min prep, 30 min chill.