I just saw a commercial for it. I didn’t even know there was more than one kind of mayonnaise.

Oh, honey. You’ve done it now.

Duke"s, blue plate, helmonds; lots of brands here in Florida. Dukes is best.

Adding this to my watched list. This should be fun.

Anyone who doesn’t make her own mayonnaise is a loser.

And so the pause in the never-ending mayonnaise war comes to an end.

[QUOTE]Duke"s, blue plate, helmonds; lots of brands here in Florida. Dukes is best.

Blue Plate?

Waited years to find it. Found it. HATED it.

Mayonnaise is egg and oil. Do they really taste different?

R6, it’s a Louisiana thing.

There are lots of differences, R9. Some use whole eggs, others just the yolks. And some are more vinegary, others more sweet. Not to mention lemon or not.

Oh, and I think OP knew about Duke’s, he’s just trying to stir the pot. But go ahead, it’s the weekend, we’ve got time.

I make it myself in the kitchen at Balmoral Castle!

I was just in France and bought this Amora mayo at the store, its mixed with a little bit of mustard and was just amazing.

Wish you could still buy Girards White House Dressing! Does anyone remember this premium product?

R9 here. Thanks for the answer R11.

I always thought it looked like, and would taste like, horse cumm. So I have always stayed away from it.

Isn’t that what the Mexican ladyboys all called John Wayne’s jism?

I subscribe to the NYTimes dining section, and the Southern commenters are ADAMANT about how only Duke's is acceptable. Not being a Southerner, I wouldn't know. But not long ago, it showed up in my local supermarket, so I bought a jar, just to try it. I'm used to Hellman's. The differences: Duke's has no added sugar or HFCS, and has a sharper tang (more vinegar). I like it.

r15 is that somehow different from Dijonnaise?

Kewpie makes a black pepper mayo, which sounds yummy. (I love black pepper in almost anything.)

[quote]Has Anyone Tried Duke’s Mayonnaise?

I got a big load of it on my face last night.

[quote]I'm used to Hellman's

Oh, dear!

[quote]I always thought it looked like, and would taste like, horse cumm.[sic]

Familiar with that particular item, are we?

Oh dear lord!

r20 Amora is mayonnaise with mustard. Dijonnaise is mustard with mayonnaise. Comprenez-vous?

R20, I haven't tried Dijonnaise from Hellmans, have never seen it in the store but will have to give it a try. Because to buy the Amora off of Amazon is a ridicules price.

The Amora mayo/mustard I bought in Paris had no preservatives and was also made from free range eggs, was really tasty, I used it on a warm lentil salad.

Is it new, OP? I never heard of it.

[QUOTE]Is it new, OP? I never heard of it.

I guess that’s why they’re running commercials.

R23, What an honor! After all this time, my first "Oh Dear"!

The oil is the most important ingredient. Avocado oil is best. But Olive oil is much better than the other oils nutritionally and the taste is amazing.

r29 Move to the West Coast and you won't have to worry about it.

I have a huge grin on my face, R29.

Glad you’re taking it in the spirit it’s intended: fun.

Damn, I could tear up a BLT about now!

Pioneer Woman recently made a "CLT Salad." Instead of bacon, she used fried chicken skin.

Crispy Chicken Skins recipe.

It's mayonnaise. Tastes just like Hellman's. Or the store brand. They're all the same.

You didn't know there was more than one kind of mayonnaise OP? Uh huh, right. No one is that stupid.

[quote] Waited years to find it. Found it. HATED it.

That's because you clearly have crappy taste.

I grew up on Hellmann's. But I now prefer Duke's. It has more tang.

R34, are you sure the "c" didn't stand for "cunt"?.

I thought Helmonds' was a special Southern brand.

I often make my own mayonnaise, but Duke's is my backup. It's my preferred commercial mayonnaise, with Blue Plate a close second.

Blue Plate is not confined to Louisiana, it's everywhere in the south. I also saw it in stores on a recent trip to Minnesota. Thank goodness, the store also had Duke's,

Dukes has no carbs and no sugar. Not many mayos, if any, can claim that.

I tried Safeway brand once, which proved tasteless goop.

R15 OF COURSE France is the purveyor of Amoral mayonnaise!

Not surprised at all DL is obsessed with mayonnaise.

Dukes, Hellmann's or my current favorite - Trader Joes Organic. Any of the three are really fantastic. Making your own is pretty easy with a food processor though. I last a few weeks, but I start to get iffy after that and therefore making your own can be wasteful as I do not use nearly enough of it before it spoils. For a sandwich, I will likely grab one of the first 3 out of the fridge; for a dip of some sort - it is worth making a large batch of your own. I totally forgot about Blue Plate! My mother preferred it when I was a kid in Florida. My grandparents and I loved Hellmann's. The one that I never could stand is Miracle Whip. My bf only uses that brand and I hate the stuff but keep it around for him.

My family used Miracle Whip when I was growing up. Once I was in college, I tried both Hellmans and Duke. Liked both more than Miracle Whip. Now my preferred brand is Hellmans.

Duke's is a southern mayo, which explains why they are so stupid.

I'm about to send two jars of Duke's to a friend who just moved to Minnesota.

In addition to the usual things people use mayonnaise for, you can use Duke's mayo to make the easiest tasty biscuits and chocolate cakes.

The south has very little to be proud of. Let them have their superiority about Dukes.

I always make my own mayonnaise with oil, egg yolk, and lemon juice. It doesn't take much time to make once you get the hang of it, and it's delicious.

R53, I made that mayo chocolate cake recipe years ago. It tasted like a chocolate cake flavored with mayonnaise. Awful.

R56 I don't know which recipe you used, mine doesn't have a mayonnaise taste at all. I only use mayonnaise to bake because I hate the taste and texture of mayonnaise, otherwise.

I've made mayonnaise biscuits many times. Delicious. Simple to make.

Never tried making a cake with mayonnaise. Sounds revolting.

Darling there is only ONE mayonnaise and it is Duke’s.

I don't understand people who make mayonnaise. Who has that kind of time when you can just run to the store and get a think of Duke's which makes the best chicken salad.

My mother-in-law who makes the best mayonnaise meatloaf ever, swears by Duke's.

[QUOTE]I don't understand people who make mayonnaise.

Mayonnaise’s achilles heel is soybean oil. When it comes to the store bought stuff, you can’t get away from it. Even Duke’s has it as the main ingredient. So if making your own is the only way to get mayo without it, then I could see myself doing it (if I wasn’t so lazy).

Kraft and Hellmann's/Best Foods have olive oil mayonnaises. And now there's even an avocado oil mayo.

Yeah but it has canola oil which is just as bad.

R52, your friend can simply order Duke’s from Amazon.

I’m with R60. Fuck that.

I’m also with R60. (Really I just want chicken salad.)

You can get Duke's from walmart.com as well, if you live in an area where it's not sold in stores.

Read the back of the labels. Even the commercials ones that shout out healthier oils on the front of label are still mostly soybean oil, GMO soybean oil at that. Very unhealthy. Very small amounts of the healthy oils are actually used.

The canola oil is GMO as well. That’s the stuff in all the so-called olive oil mayonnaise, as well as “Just Mayo.”

I guess it’s fine for someone like me who uses the stuff once or twice a week at most but I’d still prefer to have mayonnaise without it, so that’s the strongest case for making your own. The only reason they use that shit is so it can sit on a store shelf without spoiling. But if you make your own and stick it right in the fridge, you don’t have to worry about it.

I only use Duke's in my deviled eggs.

Atlanta is well-positioned in the mayonnaise belt as we got both Duke's from Virginia to the east and Blue Plate from Louisiana to the west here. I've tried them all and go with Duke's because it has no sugar. Trader Joe's has no sugar either, but Duke's tastes better.

Hellmann’s is sugar free.

R72 Duke's IS NOT from Virginia, it has been owned by a Virginia company since 1929, but it comes from and was invented in Greenville, SC by Mrs. Eugenia Duke. In fact, it is currently manufactured in Mauldin, SC.

R75 Did Miss Lindsey put you up to this?

R76 Miss Lindsey doesn't care about Duke's Mayo, he only cares about the mayo that comes out of his friend named Duke.

One surprisingly effective, and counter-intuitive use of mayonnaise is for grilled cheese sandwiches. You assembled the two slices of bread and cheese, and spread the mayonnaise on the OUTSIDE, and fry it up. The mayonnaise creates a crisp, brown coating on the outside of the sandwich. I learned that from Julia Moskin from the NYTimes.

IA, mayo on the outside makes a great grilled cheese sandwich and if you want even more crunch and bite throw some Parm on top of the mayo and you have grilled cheese inside and out.

Thanks, R78 and R79.

I’m going to try that next time.

Is the correct pronunciation truly may-uh-NAZE? I always thought it was MAN-aze?

In French it would be my-oh-NEZZ

I am absolutely going to try that R78. Thanks!

Dukes is the best store-bought mayonnaise, period. It is possible - quite simple when you get the hang of it, actually - to make one's own mayonnaise. But Duke's is the best substitute, and that's a fact, Jack.

I will be serving my renowned Tuna Mayonaise at my next waterside supper with riparian entertainment. If you own a Mercedes and own a home with room for a pony you are cordially invited.

Last night, I wanted a sandwich but was out of mayonnaise. I decided to whip up a quick batch since I heard it was so easy. I kept screwing it up (soupy and not at all emulsified), so I blended all of the screw-ups into the final, working emulsion and made 3 cups.

I was so angry, reading and rereading recipes and comments, trying to see what I was doing wrong. Once it finally worked, it was kind of amazing to watch. The technique I found uses a whole egg (not just the yolk), a couple of tablespoons of lemon or vinegar, salt, pepper (or not), and a cup of oil.

Everything goes into a narrow vessel/jar that nearly perfectly matches the width of your immersion blender. The blender head goes all the way to the bottom of the vessel, where the egg is. Use the low speed and don't move the blender. Within a few seconds, the oil (I used peanut oil), egg, and spices start to emulsify into mayonnaise.

By the time I was done, it was 2 a.m. and the kitchen was a mess of dirty dishes from failed attempts, but I made a grilled cheese sandwich anyway. It was fantastic, mostly because I had conquered the beast.

For easy homemade mayonnaise, it is best to use either a mini-prep or a larger food processor. If you drizzle the oil (via an attachment of just the drizzle well on top of the lid) into the already beaten egg yolk/vinegar/spice mix slowly and do so over low speed - the process is almost fail safe. I blanch the egg in its shell for 30 seconds or so to ensure that the egg is sterilized (this will not cook the yolk at all anyway). Warming the egg actually help the process along anyway. Once you have done it once or twice you will never worry again; it always works. Again, my issue is how to use a cup or so of mayo in a period of a week or two. If you are just using it as a sandwich spread - this will never happen. Making some sort of dip or aioli for entertaining is a different story. This is pretty much the only time that I make it from scratch.

R60, mayonnaise is so easy to make that you can do it faster than you can run to the store to buy it.

If I made mayo at home, I'd have to use the pasteurized eggs. Not gonna risk using raw ones. Can you use an egg substitute?

Just blanch the egg in boiling water for a few seconds. The risk is almost negated then. People were eating raw eggs any which way for years (before our time in the 70's of course), but almost no one became sick from them.

I take my egg(s) out the night before I'm going to make the mayo. The eggs need to be at room temp. The immersion blender is the best and fastest way. I usually make it before I want to make tuna or chicken salad. I make enough for several times so about half the mayo gets used up that way. The rest gets almost used up in the next 2-3 weeks. I use pasteurized eggs so it keeps for 4-6 weeks. I don't eat a lot of sandwiches so it is kind of hard to use up once I've made the salads with it. I sometimes make creamy salad dressing with it but that turns a salad into a high calorie dish as apposed to using just a little vinaigrette. You can't make less than what comes from a cup of oil because you can't use like 1/2 an egg.

R65 and R68, she certainly could order it online, it's really more of a gesture: I had folks from home send it to me (back when it wasn't available online and I had moved outside of the Mayonnaise Belt).

I like to finish a chicken salad with chopped parsley and a dollop of Duke's Mayonnaise into which I have swirled 1/2 tsp Fentanyl

I think Duke's is the mayo that Firehosue Subs uses and their sandwiches are definitely better tasting than the other big chains. (Not that that's saying much, I know). Put me down as another fan of Trader Joe's mayonaise. It's rich, flavorful and has a wonderful tang.

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