Dukes sold to an equity group:

https://www.greenvilleonline.c...ty-firm/82407441007/

Damn!

Cool story:

A timeline of the Duke's Mayonnaise origin story

∎ 1881: Eugenia Thomas is born in Columbus, Georgia. She is the 10th of 10 children.

∎ 1900: Thomas, now 19 years old, marries Harry Duke.

∎ 1910: The Dukes move to Greenville so Harry Duke can work at Southern Power Co.

∎ 1917: Eugenia Duke uses her homemade mayonnaise to sell sandwiches to soldiers at Fort Sevier. Each sandwich is priced at a dime, and she earns 2 cents of profit per sandwich.

∎ 1918: After Eugenia Duke sells her 11,000th sandwich, she purchases her first delivery truck.

∎ 1920: Eugenia Duke begins selling her sandwiches at drug stores and local grocery stores. During the same year, she begins selling her now popular sandwiches at downtown Greenville's The Ottaray Hotel, setting up shop at the Ottaray's Duke's Tea Room.

∎ 1923: Duke's salesman C.B. Boyd comes up with the idea to further the business by bottling the homemade mayonnaise and selling it separately. This business endeavor proves to be very successful, and Eugenia Duke quits her sandwich business to pursue her mayonnaise full time.

∎ 1926: As demand grows, Eugenia Duke transitions production from her property's facility to her first official plant operation.

∎ 1929: Eugenia Duke sells her business to the C.F. Sauer Company on Feb. 9, who help her manage the in-demand product. She stays with C.F. Sauer as a chief salesperson.

I noticed they changed it to 30 ounces a few years back, after proudly advertising themselves as “still 32 ounces“ for years.

Most other mayo brands went to 30 or even 28 ounces a while back for that size.

Product shrinkage is the fault of our government’s monetary policy (inflation). If a company’s costs go up, they must either increase their prices or decrease the amount of product.

I used to like it (taste is good) but had to quit because of the ingredients > soybean oil, high fructose corn syrup ... etc.

quote:

Originally posted by smschulz:
I used to like it (taste is good) but had to quit because of the ingredients > soybean oil, high fructose corn syrup ... etc.

I'm sure Eugenia Duke's homemade mayonnaise didn't have any of that stuff.

quote:

Originally posted by chellim1:

quote:

Originally posted by smschulz:
I used to like it (taste is good) but had to quit because of the ingredients > soybean oil, high fructose corn syrup ... etc.

I'm sure Eugenia Duke's homemade mayonnaise didn't have any of that stuff.

They had vegetable oils in 1917 but yes she would have been using sugar and not HFCS

quote:

Originally posted by smschulz:
I used to like it (taste is good) but had to quit because of the ingredients > soybean oil, high fructose corn syrup ... etc.

There is no sugar, let alone high fructose corn syrup, in Duke's.

No guessing required:

Soybean oil, eggs, water, distilled and cider vinegar, salt, oleoresin paprika, natural flavors, calcium disodium EDTA added to protect flavor.

https://dukesmayo.com/pages/fr...ntly-asked-questions

I did not know that it has NO sugar or other sweeteners at all which is not typical especially nowadays. I know that a lot of other mayo uses lemon juice and not vinegar as the acid component which is also unique to this stuff:

quote:

Duke's Mayonnaise is the third-largest mayonnaise brand in the United States (behind Hellmann's and Kraft), however its popularity was at first largely limited to the South. It is used in regional favorites such as coleslaw, tomato sandwiches, deviled eggs, pimento cheese, and potato salad. Duke's Mayonnaise contains more egg yolks than other mayonnaise products and no added sugar. It also uses apple cider vinegar in place of distilled white vinegar. The combination apple cider vinegar and absence of added sugar give the mayonnaise its signature flavor which the brand proudly markets: "It's Got Twang!"

Duke's Mayonnaise

They better not f'k it up... ain't no way I'm going back to Hellmans or that Kraft junk...

I think I'll go have a sandwich...

Why would someone say mayonnaise has sugar in it as a reason why they don't like it when it has no sugar? INSTIGATOR!!!!!

I used to drive past their facility in Mauldin, SC every day on my way to work. I grew up consuming the product, but much prefer Hellmann's on a sandwich. Mom's potato salad recipe was predicated on Dukes, though.

Buy a few jars now, learn how to make your own to taste.

Here are the ingredients. (cottonseed oil was a staple in the south around 1900)

Cottonseed oil, eggs, distilled and cider vinegar, salt, paprika (since the extract was not used until later 1900s and is more likely a colorant and not a flavoring), natural flavors*.

* likely, garlic, onion, mustard, (water as desired).

Make the mayonnaise with oil, egg, cider and salt, then start working to taste to equal the Dukes.

Either squeeze garlic and onion for the juice to flavor, or run everything through a fine puree blender, and press through a fine mesh strainer.

Once you get a taste you like, you can make up you own mayo if you use it a lot and often, or use the Dukes product as long as it still presents as we like it, and use make the homemade if yours tastes better whenever you want a batch.

Pasteurized eggs should get you a batch that to last for about a month located in the part of the fridge where it stays coldest.

quote:

Originally posted by sigmonkey:


* likely, garlic, onion, mustard, (water as desired).

Mustard is a certainty. It has the lecithin which helps create the emulsion. Learned that in culinary school.

I noticed today that the local market has started to carry Duke's.

What's the story - still good as it used to be? I've been using Kewpie (Japanese) for a long time. I've got no reason to change. But if you guys think Duke's is better, and still is despite the sale, I'll give it a shot.

It is still good. Duke's is the only mayo to cross the threshold into our house.

quote:

Originally posted by Balzé Halzé:

quote:

Originally posted by smschulz:
I used to like it (taste is good) but had to quit because of the ingredients > soybean oil, high fructose corn syrup ... etc.

There is no sugar, let alone high fructose corn syrup, in Duke's.

^^ THIS ^^

I pulled the Duke's out of my fridge and it matches the ingredients Sigfreund found on the Internet.

smschulz must be confusing it with Miracle Whip, a condiment similar to mayonnaise, which is made with water, soybean oil, high fructose corn syrup, vinegar, modified cornstarch, eggs, salt, natural flavor, mustard flour, potassium sorbate, paprika, spice, and dried garlic.