Duke’s mayonnaise, in the south, I was told that there is not one self-respecting Southern lady that does not keep Duke’s mayo on hand and I truly believe Duke’s mayo in the South is considered a mother sauce. There is the Grateful Dead and the Rolling Stones cult and apparently, there is the Duke’s mayonnaise cult. There is the saying: run, do not walk to Duke’s Mayonnaise and then there is the story of the man on his death bed who asked for a tomato sandwich made with Duke’s mayo. Duke’s mayonnaise has been a staple below the Mason-Dixon Line for 100 years, some say it may be the best.
I have been using Duke’s mayonnaise and agree that Duke’s is a great mayonnaise. The thought of posting a great mayonnaise scratch recipe without preservatives and stabilizers came to me after having dinner at a small restaurant in Chicago. The recipe for the Duke’s mayo is from one of my favorite cookbooks, Pickles, Pigs & Whiskey from Chef John Currence. Just the mayonnaise recipe that the chef John has in his book is worth purchasing his book.
Mayonaise like everything else, eaten in moderation is not bad for you
The emphasis is on moderation. Homemade mayo is really easy to make and tastes delicious. There are no additional emulsifiers and preservatives to make it dense and the taste is delicious plus you know that it is wholesome and good for you. Just make it on a “need” basis, it takes only minutes to make! Store-bought mayonnaise is made from egg yolk, oil, mustard, lemon juice, and vinegar, which the same homemade mayo is made of.
Did you know that store purchased mayo adds amongst other things to the mix calcium disodium EDTA, a preservative that improves the shelf life? ETDA is a chemical salt used to separate heavy metals from dyes and other substances. One from calcium disodium EDTA, appears in foods, like mayonnaise and cosmetic products to prevent air from spoiling them. In addition, it’s frequently used in products like laundry detergents, industrial germicides, and other cleaning products. EDTA is an FDA-recognized chemical preservative and has been banned by Whole Foods Market which cites it as “Unacceptable in food.
Basically adding calcium disodium, EDTA prevents the mayo has disagreeable odors or tastes from decomposing oils. EDTA prevents the mayonnaise from getting rancid and that is the reason that store-bought mayo keeps for about 9 months while the homemade version should be consumed in 2 weeks. The FDA indicates that Calcium disodium EDTA is safe in small amounts found in food as a preservative. However, I agree with Whole Foods, a food additive, and ingredient that is used in cosmetic and industrial products, laundry detergents, industrial germicides, and other cleaning products I don’t need in my food.
What oils are best for Mayo
Life without mayonnaise, just think about it. Homemade “Duke’s” mayo is one condiment I cannot live without.
Sunflower oil, olive oil, peanut oil, and blended oils all can be used for making a fresh-made mayo. I personally don’t care for avocado oil in mayo however for salad dressing cooking etc. the best oil is Olive oil. So peanut oil works for me however that does not mean that you not should explore using other oils. Remember cooking is about exploring flavors, so I’m not dictating what kind of oil someone should use to make homemade mayo.
How To Make Duke's Mayonnaise, a Southern Mother Sauce
- 3 each egg yolk use organic pasteurized eggs
- 2 tsp mustard dry powder
- 1 tsp onion powder powder
- 2 tsp lemon juice
- 2 tsp sugar granulated
- 3.5 cups peanut oil
- 1 tbsp white vinegar
- 1 pinch salt
- 1 pinch pepper
Blend egg yolk
- Combine egg yolks, dry mustard powder, onion powder, sugar, and lemon juice and whisk in blender at high speed3 each egg yolk, 2 tsp mustard, 1 tsp onion powder, 2 tsp lemon, 2 tsp sugar
DRIZZLE the oil
- DRIZZLE the oil at high speed until there is a thick emulsion. Beware the oil needs to be added slowly otherwise the mayo will separate .3.5 cups peanut oil
- Add vinegar, salt, and pepper and blend well.1 tbsp white vinegar, 1 pinch salt, 1 pinch pepper
Never keep your mayonnaise at room temperature for more than 1 hour.
Keep your fresh mayo in the refrigerator and it should last about a week. In case the Mayonaise separates, the way to bring the mayo back to life is to take two tablespoons of the broken mayo, place it in a bowl and add about 1 teaspoon of Ice water and whisk at high speed until the mayo emulsifies again. The cold water will bind the oil and the egg. Then add slooooowly the rest of the broken mayo and mix at high speed until emulsified.
Nutrition information is calculated using an ingredient database and should be considered an estimate