My family in Charleston, South Carolina, always relied on Duke’s Mayonnaise, the only mayonnaise we have ever used. Our Sunday dinners wouldn't be complete without a Duke’s mayo-based salad like potato, seafood, or tuna macaroni. A dollop of Duke’s added a surprising yet familiar kick to desserts like chocolate or pound cakes. A quick lunch was a fried bologna, tuna, or turkey sandwich (or two) with Duke’s slathered onto soft, pillowy bread. Now, as a chef, my love for Duke’s mayo has continued.
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Photo by: Southern Living