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mayonnaise essentials: faux duke’s version

(1 rating)
Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

Duke’s Mayonnaise: The Southern spread with a cult following. If you are from the South, you have probably heard of Duke’s mayonnaise. I am not claiming this is Duke’s mayonnaise, but it is Duke-like. Kind of like a second cousin of Duke’s, twice removed :-) So, you ready… Let’s get into the kitchen.

(1 rating)
yield serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For mayonnaise essentials: faux duke’s version

  • PLAN/PURCHASE
  • 1 Tbsp
    white wine vinegar
  • 1 Tbsp
    apple cider vinegar
  • 1 Tbsp
    lemon juice, freshly squeezed
  • 1/4 tsp
    salt, kosher variety
  • 1/4 tsp
    dried mustard, i use coleman’s
  • 1/4 tsp
    sweet paprika
  • 3 lg
    egg yolks, room temperature
  • 1 Tbsp
    filtered water
  • 1 c
    non-flavored oil, i use an extra light-tasting olive oil
  • ADDITIONAL ITEMS
  • white pepper, freshly ground, to taste
  • more salt, to taste

How To Make mayonnaise essentials: faux duke’s version

  • 1
    PREP/PREPARE
  • 2
    Did I say that Duke’s has a cult following… Well, here are some of the requests that the Duke’s factory have received over the years: There was the man on his hospital death bed who asked for a tomato sandwich made with Duke’s. There was the mother of the bride who, after the company made its switch from glass to plastic containers around 2005, demanded four glass jars with labels intact to use as centerpieces at her daughter’s wedding. And there was the elderly woman from North Carolina. She wrote in hopes of obtaining just three glass jars, saying she’d like to be cremated and have her ashes placed in the containers for her three daughters. I am not sure that the word “cult” really covers that one.
  • 3
    One major modification I made to this mayonnaise is that I pasteurized the egg yolks. A sticking point for a lot of folks on mayonnaise is that it uses raw egg yolks, but what would happen, if you pasteurized them? In my opinion, a richer, deeper flavor without the problem of using raw eggs.
  • 4
    I have made this recipe three ways: One, with a food processor, fitted with an S-Blade, another using my immersion blender, and finally, using my Vitamix blender. All three have their advantages and disadvantages; however, if you own an immersion blender, you will be blown away with how easy it is to make emulsions, like mayonnaise. As a matter of fact, it might be an excellent reason to go out and purchase one. Just sayin’ :-)
  • 5
    Gather your ingredients (mise en place).
  • 6
    Add all of the ingredients, except the oil, to a wide-mouth mason jar.
  • 7
    Pour all the oil on top… yep all the oil
  • 8
    Push the stick blender all the way to the bottom of the jar, and keep it there during the blending process.
  • 9
    Chef’s Note: If you pull the blender up during the blending process, you will have one HECK of a mess on your hands… keep it on the bottom.
  • 10
    Blend for 30 – 60 seconds, until you have wonderful, yummy mayonnaise.
  • 11
    Do a final taste for proper seasoning. In this batch, I wound up adding a bit more lemon juice, some white pepper, and a dash more salt.
  • 12
    Store in a sealed container, in the fridge, until ready to use. It should last 7 - 10 days.
  • 13
    PLATE/PRESENT
  • So yummy
    14
    Use anywhere you would use regular mayonnaise. Enjoy.
  • Stud Muffin
    15
    Keep the faith, and keep cooking.
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