Duke’s Mayonnaise

Prepare your refrigerator door for a new staple: Duke’s Mayonnaise. If you’re like me, which may not be a great thing for several reasons, you love mayonnaise. My friend Craig was the first to introduce me to Duke’s. We started talking about our love for mayonnaise, because those are the types of conversations we have, I suppose, and he told me he wasn’t able to find it anywhere in New York, and that he ordered it online and has it shipped to the nearest Walmart, to then pick it up. Needless to say, I was intrigued, and ready to consider the switch. Duke’s Mayonnaise, created in 1917 by Eugenia Duke in Greenville, South Carolina has now replaced Hellman’s, Kewpie, and all fancy organic mayonnaise and whatnot in my home. Craig was living in South Carolina for many years, and tells me the southern folks down there and beyond insist on it, despite the fact that everything else is also available in stores. There are several secrets that make Duke’s a superior product in my mind, but the most obvious is the higher ratio of egg yolk used, and less sugar compared to other major brands. Thank me later.

ALEX FINKELSTEIN IS AN EDITOR FOR DIGEST MAGAZINE