August 10—A cult favorite in Southern kitchens for decades, Duke’s Mayonnaise is gaining traction in the Pacific Northwest.
“We saw that Duke Mayonnaise had strong popularity in the South and East Coast regions, so we decided to bring it to our customers here in the Northwest,” said Fred Meyer, General Affairs Manager, Jeffery Temple. Duke’s hit shelves in April 2021. Since then, “our customers have continued to buy this great product, so we started adding more types and sizes in June of last year.”
It may not be as widely used as other commercially produced mayos. But Duke’s has such a devoted fan base that brand logo tattoos are almost commonplace – check out @dukes_mayonnaise on Instagram.
Now offering six Duke’s varieties, including the traditional, light, and “a hint of lime” variety, Fred Meyer is “also looking for other Duke’s products, such as their mustard, barbecue sauce, and salad dressings,” Temple said. .
Local fan Jessica Raetzke didn’t grow up with Duke’s. Before moving to Alabama in her late teens — she now lives in Coeur d’Alene and teaches at North Idaho College — Raetzke’s mayonnaise concept was limited to Miracle Whip and Hellman’s.
“But Duke’s…there was just something about it,” she said.
“Duke’s is about as good as a sandwich,” said Durkin’s executive chef, Jarrott Moonitz. “It really is better with fresh heirloom tomatoes on good bread.”
Duke founder Eugenia Duke, of Greenville, SC, began selling sandwiches made with her homemade mayonnaise in 1917.
“In the 1920s, Duke’s was a fully operational women-owned business,” Temple said.
Made with extra egg yolks, water, salt, vinegar, a special blend of spices, and no added sugar, Duke’s signature “twang” is hard to top. Duke’s is kosher, gluten-free, sugar-free and contains 0% trans fat.
In Raetzke’s experience, even for those who might otherwise avoid mayonnaise, Duke’s is an exception.
“It’s so versatile,” Raetzke said. “You don’t think of any other mayonnaise and think of cookies or tomato pie.”
During the pandemic, Raetzke began to seriously experiment with an ever-growing list of recipes. Perhaps the most intriguing of these is the Duke’s chocolate cake.
“People just can’t imagine there’s mayonnaise in a cake, but once they hear that, they’re kinda like, ‘Oh, try me,'” he said. -she says.
Wherever Raetzke is, Duke’s reminds him of home. And every time she visits her family in Alabama, she has to pack two suitcases: one for clothes and toiletries, and one for transporting her duke.
“A lot of condiments just mask a taste that we don’t like or aren’t quite right,” she said. “But (Duke’s) does something about the really basic ingredients – when you limit what you cook with, it elevates those things. It’s a condiment that never stops being useful.”
For those of us looking to jump on the Duke bandwagon, here are some of Raetzke’s favorite recipes, along with some of his notes.
Chocolate Mayonnaise Cake
2 cups all-purpose flour (do not use cake flour)
2/3 cup unsweetened cocoa powder
1 1/4 tsp. baking soda
1/4 tsp. baking powder
1 2/3 cup sugar
1 C. vanilla extract
1 cup Duke mayonnaise
1 1/3 cup water
Bring all wet ingredients to room temperature. They combine better and will create a smoother cake batter.
Preheat the oven to 350 degrees. Generously grease and lightly flour two 9-inch round cake pans and set aside. You can also line cake pans with parchment paper and grease both sides to allow the cake to come out more easily.
Combine flour, cocoa, baking soda and baking powder in a medium bowl with a whisk, remove any lumps and set aside.
Beat eggs, sugar and vanilla in large bowl with electric mixer on high speed until light and fluffy, about 3 minutes. Stir in Duke’s on low speed until blended.
Beat flour mixture alternately with water, beginning and ending with flour mixture.
Pour into prepared molds.
Bake 30 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes on wire racks. Remove cakes from pans and cool completely on wire racks.
Frost with your favorite frosting or sprinkle generously with icing sugar, chocolate chips or berries.
(My favorite frostings come from Sally’s Baking Addiction – Chocolate Buttercream, sallysbakingaddiction.com/triple-chocolate-layer-cake/; or Chocolate Cream Cheese Frosting, sallysbakingaddiction.com/chocolate-cream-cheese-icing/.)
Pie crust of your choice (store bought is fine, but homemade is fine too)
2 1/4 pounds assorted heirloom tomatoes, thinly sliced
1 1/4 tsp kosher salt, divided
1 sweet onion, chopped
1 1/4 tsp freshly ground pepper, divided
1 tablespoon rapeseed oil
1/2 cup assorted chopped fresh herbs (whatever you have on hand – chives, parsley, basil – we usually do this with basil only)
1/2 cup freshly grated Gruyere (or any good low-moisture melting cheese)
1/2 cup freshly grated Parmigiano-Reggiano cheese (or any good aged dry cheese)
1/4 cup Duke mayonnaise
Prepare the filling: slice the tomatoes 1/4 inch thick. Place the tomatoes in a colander placed in a bowl, sprinkle with 1/4 teaspoon of salt. This will allow the seeds and juices to come out of the slices and prevent the pie from drowning. Leave to rest for at least 30 minutes.
Prepare the pie crust: according to the instructions.
Preheat the oven to 425 degrees. Press dough into a 9 inch pie plate. If necessary, cut the dough 1 inch longer than the diameter of the pie plate and tuck the overhanging dough under itself along the edge of the pie plate. Refrigerate 30 minutes or until firm.
Blind baked pie crust. Line pie crust with foil and fill with pie weights or dried beans. (This will keep the crust from bubbling.) Place on a foil-lined baking sheet.
Bake at 425 for 20 minutes. Remove weights and foil. Cook for 5 minutes or until golden brown. Let cool completely on a baking sheet on a wire rack (about 30 minutes). Reduce oven temperature to 350.
Saute onion and 1/4 tsp salt and pepper in hot oil in skillet over medium heat for 3 minutes or until onion is tender. (This portion is optional, as I can’t eat onions if we don’t)
Pat the tomatoes dry with a paper towel. Layer the tomatoes, onion and herbs in the prepared crust, seasoning each layer with pepper (1 teaspoon total).
Combine cheeses and Duke’s Mayonnaise, then spread over pie.
Bake at 350 for 30 minutes or until lightly browned, shielding edges with foil to prevent overbrowning.
Serve hot, warm, or at room temperature with freshly chopped basil on top, if desired.
1 cup freshly grated sharp cheddar cheese (see note)
1 cup freshly grated extra sharp cheddar cheese
1 package (8 ounces) whole cream cheese
1 jar (8 ounces) chili peppers, juice removed
3 tablespoons Duke mayonnaise
Choice of Louisiana hot sauce to taste (Tabasco, Crystal or homemade all the work)
Optional: diced jalapeños, if you like a little spice
Bring all wet ingredients to room temperature.
Combine all ingredients in a large bowl. Add hot sauce to taste and jalapeños, if desired.
Place the mixture in an airtight container and refrigerate for two hours or overnight before serving.
Serve with vegetables, fries, crackers or bread for dipping. Also makes great grilled cheese sandwiches (see note), toppings on other sandwiches and keeps for 5-7 days.
Note: Grate two cups (total) sharp cheddar cheese. A mix is best, but any ratio you can have will work.
Grilled cheeses are better with Duke’s rather than butter. Slather Duke’s on your bread before it hits the grill. You will thank me.)
Duke’s is available from Fred Meyer. For information, visit dukesmayo.com.