Duke's Mayonnaise is a spice made by Mrs. Eugenia Duke at the Duke sandwich shop in Greenville, South Carolina, in 1917. Though the third largest mayonnaise brand in the United States (behind Hellmann and Kraft), its popularity was initially largely confined to the south. It is used in regional favorites such as tomato sandwich, slaw, deviled egg, pimento cheese, and potato salad. Duke's Mayonnaise contains more egg yolks than other mayonnaise products and without added sugar, gives it a sharp flavor.
By 2017, in the hundredth anniversary of the original recipe, Duke mayonnaise becomes available throughout the United States as well as in New Zealand, Australia and the Middle East. In 2017 Sauer announced that it also started sales to Latin America.
C.F. Sauer Company in Richmond, Virginia purchased Duke Products in 1929, and Duke mayonnaise became the company's flagship product.
In 2017, the South Carolina legislature recognizes the centenary of Duke.
Video Duke's Mayonnaise
List of ingredients
Soy oil, eggs, water, flute and cider vinegar, salt, oleoresin peppers, natural flavors, EDTA disodium calcium are added to protect the taste.
Maps Duke's Mayonnaise
References
External links
- Duke's (2010). "Duke's Mayonnaise". C.F. Sauer Company.
- "Duke's Mayonnaise: The Southern Spread with a Cult Following" The Washington Post , 5 November 2013
- "Emily Wallace on the life and legacy of Eugenia Duke, creator of Duke's Mayonnaise" Indy Week , Tuesday, April 15, 2014
Source of the article : Wikipedia
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