How To Make Duke's Mayonnaise

Scrambled eggs, chocolate block and 8 other unique ways to employ Duke's Mayonnaise

In 1917, residents of Greenville, South Carolina got a outset taste of what now makes a regular appearance in Southerners' grocery carts: Duke's Mayonnaise.

Founder Eugenia Knuckles originally started selling sandwiches, complete with her bootleg mayonnaise, at Camp Sevier, a National Guard Training Camp in the late 1910s. While the sandwiches themselves were a huge success, information technology was the mayonnaise recipe that proved almost popular; in 1923 she began selling the spread as its own standalone product. Information technology is still sold, using near exactly the same recipe, 100 years later.

Knuckles's stands out among other national mayonnaise brands considering of its streamlined ingredients list: egg yolks, oil, vinegar, salt and paprika. There's no sugar and no additional emulsifiers, which makes for an ultra lush and creamy mayonnaise with a prominent vinegary tang. Because Duke's is mainly sold in the Southeast, it has what appears to the remainder of the state as a cult following. Only we don't remember we're in a mayo cult — we only know what'south good.

Our ain chef Jeffrey Gardner says Knuckles'southward is the but mayonnaise he'll buy and, in many instances, he prefers it to the homemade stuff. Knuckles'south is perfect on a archetype tomato sandwich, of grade, only in that location are enough of other ways you can incorporate this historic mayonnaise into your cooking routine.

In honor of Duke's 100 year anniversary, here are ten ways to make use of an actress-large jar.

Breakfast

Mayonnaise isn't simply used during tiffin anymore. Whisk a teaspoon (or so) of mayonnaise into scrambled eggs earlier tossing them into a skillet with butter. According to Alton Brownish, the mayonnaise enhances both the flavor and the emulsion properties of the scrambled eggs, allowing them to hold on to even more butter and stay ultra-flossy. You can also add mayonnaise to a basic foam (or milk) drib beige recipe to bring a petty more than richness and a hearty tang. Effort the recipe from Duke's or experiment with Southern Kitchen'southward like shooting fish in a barrel foam biscuits.

Pimento Cheese

We'd exist remiss to talk mayonnaise and non mention pimento cheese. While it may non have originally included mayonnaise, we call up this "pate of the Due south" is at its best when fabricated with Duke'due south. Our favorite recipe comes from Anne Byrn, and includes a bit of grated onion and pickled jalapeño for an actress dial.

Alabama White Barbecue Sauce

Even those of us fractional to vinegar and tomato-based barbecue sauces tin't say no to tangy, creamy Alabama white sauce. A all-time friend to smoked craven and turkey, it can fifty-fifty serve as a base for bootleg coleslaw. Since Duke's doesn't contain sugar, information technology forms an easy-to-customize base for the barbecue sauce, which likewise contains apple cider vinegar, lemon juice and a serious dose of freshly ground blackness pepper.

Grilled Cheese

Did you know that the best way to go the crispest and most evenly browned grilled cheese involves mayonnaise? Skip the butter and spread a generous layer of Duke's across the exterior of both sides of the sandwich and melt slowly in a cast iron skillet over medium heat. Endeavour this technique with our Grilled Blue Cheese and Prosciutto Sandwich, or with your favorite combination of cheese and bread.

Piece of cake Aioli

Any appetizer platter can exist improved with an aioli or two. While aioli is traditionally made with garlic, egg yolk and olive oil whipped by hand into an emulsion, it's easy to make your own quick variation with loftier-quality mayonnaise. Printing a clove of garlic (or two) into a bowl of Duke's and stir in a tablespoon of extra-virgin olive oil. Serve as is, or amp upward the flavor with other spices and mix-ins — smoked paprika, chopped black olives, lemon zest and chopped fresh herbs are all great. Or endeavour our recipe for lemon tarragon mayonnaise, which is great on asparagus and artichokes.

Breaded Fish and Chicken

Tired of breading falling off of your fish fillets? Mayonnaise makes a tasty glue for breadcrumbs, ground nuts or even crushed Corn Flakes. For an easy weeknight dinner entrée, coat fish fillets or chicken cutlets in mayonnaise earlier dredging in seasoned breadcrumbs. Fry gently in a butter-slicked cast iron skillet and serve with fresh chopped herbs.

Fried Seafood

One of mayo'south greatest uses is in a creamy sauce that adds dissimilarity to whatever practiced fried seafood. Chef Eddie Hernandez of Atlanta's Taqueria del Sol gives his fish tacos a piquant twist — he mixes upwardly a poblano tartar sauce to drizzle over mustardy maseca-coated fried chicken. It all gets nestled into a warm flour tortilla, with pickled jalapeños added for an extra spicy impact. Or go Nola with your dish and mix a hefty scoop of Duke's into a remoulade sauce to serve with fried oysters. Chef Linton Hopkins adds both Creole mustard and filé powder to his sauce, which makes a fine accompaniment to his spicy cornmeal-crusted shellfish.

Vinaigrettes

Mayonnaise is a common ingredient in creamy salad dressings like ranch, blue cheese and greenish goddess, but its accomplish goes across those rich, thick dressings. Side by side time you make a vinaigrette, whisk in about a teaspoon of mayonnaise to the vinegar and mustard before whisking in the olive oil. The egg in the mayonnaise acts equally an emulsifier and volition help to go along the vinaigrette from separating as it sits. A skillful place to start is Southern Kitchen's Tomato plant and Cucumber Salad; add the mayonnaise in step two.

Lycopersicon esculentum Pie

This Southern classic relies on both mayonnaise'due south creamy texture and protein-packed binding pulverization to contain summer's best tomatoes and a hefty dose of grated cheese. Our favorite version comes to u.s.a. courtesy of old AJC food editor Anne Byrn, every bit it includes umami-rich Parmesan in addition to cheddar cheese, plus fresh basil and chives for herby freshness.

Block

Yep, you read that right. While information technology has been popularized in chocolate cakes, mayonnaise can be added to any cake that uses oil in the recipe. All you need to do is substitute an equal corporeality of mayonnaise for the oil in the recipe. Some cooks as well substitute mayonnaise for the eggs in cake recipes, but we'd but recommend doing so if the recipe includes only one egg. Duke's has a solid recipe on its site, but y'all tin can too experiment with some of Southern Kitchen'south favorite cakes that highlight everything from Coca Cola to apples and chocolate.

Source: https://www.southernkitchen.com/story/eat/2021/08/02/10-unique-ways-use-dukes-mayonnaise/5458347001/

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