Duke's: A Southern Staple

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Information, recipes and images provided by Duke's Mayonnaise and The C. F. Sauer Company

The South has its share of true originals. By that, we mean quirky, eccentric characters who add color to their local communities. We have people who are crazy for college football, people who are crazy for NASCAR racing and people who are crazy for whole-hog barbecue. And then there are those people who are crazy for Duke's—Duke's Mayonnaise, that is. Most of the time, fans of Duke's Mayonnaise live quietly among us. The only way to identify them is to sneak a peek inside their refrigerators. But ask them if they'd like a tomato sandwich, and they're likely to show their true colors—the yellow and black of the Duke's Mayonnaise label. For thousands of people around the South, there is no other mayonnaise but Duke's.

Duke's is all about family, from its origins in Eugenia Duke's Greenville, S.C. kitchen, to Richmond, Virginia's C.F. Sauer family in 1929. Duke's has been uniting families through the meals it enhances for nearly a century since Eugenia Duke created her unique mayonnaise recipe. Today, Duke's is still made in Greenville. Mrs. Duke's kitchen has been replaced by a modern production facility that turns out 240 jars of mayonnaise a minute, but the recipe for Duke's Mayonnaise has remained the same. "We've never changed the formula," explains Mark Sauer, Executive Vice President of Sales for C. F. Sauer and great-grandson of Conrad Sauer, Sr., "not since Duke's time." Duke's, he says, is a uniquely Southern product. "It was developed at a time when the South was still a distinctive place with a distinctive taste. And that hasn't changed." Throughout the years, our recipe has remained the same, providing fans with the same outstanding quality and superior flavor they expect in every jar.

Duke's is a Southern staple prized for its homemade taste. Original Duke's Mayonnaise is joined by new varieties, including Duke's Light, Duke's Fat-Free and Duke's Cholesterol-Free. Duke's also produces Whipped Salad Dressing, Tartar Sauce and Sandwich Relish. Log onto www.dukesmayo.com to view hundreds more recipes featuring their family of products.

Duke’s Juicy Burgers (pictured above)
2 Tbsps Duke’s Mayonnaise
1 lb. Ground beef, 15-20% fat
1 Tbsp The Spice Hunter Grill Shakers Hamburger Seasoning
¼ tsp Cayenne pepper (optional)
¼ cup Fresh parsley, chopped
⅓ cup Red onion, minced

In a large bowl, combine all of the ingredients and form into four patties. Grill the burgers to desired doneness. Serve with cheddar cheese, lettuce, tomato, red onion and Duke’s.

Dukes 2Duke’s Pimento Cheese

12 oz. Extra sharp cheddar cheese
12 oz. Vermont white cheddar cheese
1 small Onion, peeled and quartered
4 oz. Jar pimentos
¾ cup Duke’s Mayonnaise

Drain pimentos. Place onion quarters in bowl of food processor fitted with steel blade and pulse until finely chopped. Add drained pimentos and pulse again. Scrape into a large bowl. Grate the cheese either with the food processor or by hand and then combine with the onion and pimento mixture. Mix thoroughly with Duke’s Mayonnaise.

Crab Cakes with Duke’s Remoulade SauceDukes 4
Crab Cakes:
1 lb. Crabmeat
⅓ cup Breadcrumbs
3 Scallions, finely chopped
½ cup Red bell pepper,
finely chopped
½ cup Duke’s Mayonnaise
1 Egg
1 tsp Dijon mustard
1 Tbsp Fresh lemon juice
¼ tsp Garlic powder
Salt and pepper to taste
Flour, for dusting
½ cup Oil

Crab Cakes: In a large bowl, combine all ingredients, except for the flour and peanut oil. Form 4 patties with the crab mixture and dust with flour. Heat the oil in a large skillet over medium heat. Sear the crab cakes until they are golden brown, about 4 minutes on each side. Remoulade: Combine all remoulade sauce ingredients and serve.

Zesty Chicken SkewersDukes 5
Serving Size: 4-6
Prep Time: 5 mins  |  Cooking Time: 15 mins

1 lb. Boneless skinless chicken tenders
½ cup Duke’s Mayonnaise
2 Tbsps Red wine vinegar
2 Tbsps Lemon juice
2 tsps Tomato paste
1 Tbsp Brown sugar
1 tsp Sauer’s poultry seasoning or The Spice Hunter Poultry Grill Shaker
¼ tsp Sauer’s paprika
Salt and pepper to taste

For the marinade, whisk together all ingredients except the chicken. Marinate the chicken for at least 30 minutes. Skewer the chicken tenders on wooden sticks and grill 5-7 minutes on each side or until chicken is cooked.

Lobster RollsDukes 3

2 cups cooked lobster meat, cut into chunks
1 rib celery, finely chopped
1 Tbsp. fresh lemon juice
½ cup Duke’s Mayonnaise, plus more for grilling the buns
Salt and pepper to taste
4 split top hot dog buns

In a large bowl, combine the lobster, celery, lemon juice, Duke’s, salt and pepper. Refrigerate the salad until ready to assemble the rolls. Heat a griddle or large skillet over medium heat. Spread Duke’s on the sides of the hot dog buns. Place the buns on the griddle, Duke’s side down, and cook until golden brown, about 2 minutes per side. Spoon a generous portion of lobster salad into each roll.

Duke's Old-Fashioned Potato SaladDukes 1
Makes: 12 servings  |  Prep Time: 45 mins
2 lbs. equal-size Boiling potatoes,
such as New or Yukon Gold
3 Tbsps Cider vinegar
¾ cup chopped Celery
½ cup Sweet pickle relish
½ cup chopped Green onion
1 cup Duke's Mayonnaise
½ tsp Sauer's Black Pepper
¼ tsp Salt
Pinch of Sauer's Paprika

Cover potatoes with salted cold water by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes. Drain in a colander and cool slightly. While potatoes are simmering, whisk together vinegar and salt to taste in a large bowl until salt is dissolved. When potatoes are just cool enough to handle, peel if desired, cut into 1-inch pieces, adding to vinegar mixture and toss gently to combine. Let cool to room temperature, then add remaining ingredients, salt and pepper to taste and stir gently to combine. Sprinkle with paprika. Serve at room temperature or chilled.

Duke’s Carrot Cake with Cream Cheese FrostingDukes 6
2 cups Sugar
1½ cups Duke’s Mayonnaise
4 Eggs
½ tsp Vanilla extract
2 cups All purpose flour
2 tspS Baking powder
2 tsps Baking soda
1 tsp Salt
1½ tsps Ground cinnamon
¼ tsp Ground nutmeg
3 cups Grated carrots (about 1 lb.)
½ cup Chopped Walnuts or
pecans (optional)
½ cup Raisins
4 cups Powdered sugar
1 pkg (8 oz.)Cream cheese, softened
½ cup (1 stick) Butter, softened
1 tsp Vanilla extract

Cake: Preheat oven to 325°F. Lightly grease two 9-inch diameter cake pans with 1½ inch high sides. Line bottom of pans with wax paper and lightly grease. Using electric mixer, beat sugar, mayonnaise and vanilla in a large bowl until combined. Add eggs one at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar mixture and stir to combine. Mix in carrots, chopped nuts and raisins. Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely.

For more amazing recipes,
including sauces, drop biscuits, dinner and desserts,
 log onto www.dukesmayo.com

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