It’s been called “the Mother sauce of the South,” “the duct tape of Southern cooking,” and “the quintessential Southern condiment.” But for Ashley Strickland Freeman, a Charleston, South Carolina–based recipe developer, Duke’s mayonnaise is all that and more—it’s also her secret ingredient and obsession. Over the past three years, Freeman, the food stylist for Food Network’s Delicious Miss Brown, has gone through forty-eight pounds of the special sauce—putting it in everything from chocolate cake to hot chicken to green tomato pie—to craft her mayo opus: The Duke’s Mayonnaise Cookbook: 75 Recipes Celebrating the Perfect Condiment. On June 30, exactly 103 years after Greenville, South Carolina’s Eugenia Duke set mouths to watering with the creation of the homemade condiment, Freeman’s 240-page spread on the spread will be released.
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