Buzz
I’m well aware that this may sound strange, but homemade mayo is the only kind I’ll use. It’s partly a budget decision, partly out of convenience—making mayo in large batches is both affordable and easy—but more than anything, it’s about the taste. Homemade mayo is always fresher and simply tastes better than anything you can buy off the shelf.
Perhaps only Duke’s could rival this. On one hand, mayo is mayo: simply oil, eggs, and vinegar blended together. But on a deeper, perhaps more accurate level, it’s far more than that—and the almost fanatical loyalty to the Duke’s brand proves it.
Since I’ve never lived where Duke’s is available, I didn’t have the chance to try it until a visit to D.C. last month. Let me tell you: it’s worth the buzz. Duke’s is saltier, creamier, and far tangier than any other mass-market mayo I’ve tasted, and now I totally get why people are obsessed with it. But what makes it so great? What hidden secrets lie in the ingredient list?
At first glance, nothing stands out. In fact, aside from oleoresin paprika (a food coloring derived from red peppers and made from vegetable oil) and calcium disodium EDTA, I’m willing to bet you already have most of these ingredients in your kitchen.
But let’s dive a bit deeper. When you’re making something as simple as mayo, every ingredient choice really affects the final result, and that’s absolutely true for Duke’s. Each component you see listed here—and even one or two you don’t—serves a very specific role:
Whole eggs: No need to separate eggs here—whole eggs help maintain the emulsion’s stability.
Soybean (vegetable) oil: From experience, I know you can taste oils like canola, refined sunflower, and even the more upscale grapeseed oils in your final mayo. Vegetable oil, however, is perfectly neutral—don’t settle for anything else.
White and cider vinegars: Straight white vinegar tastes too much like Hellman’s; straight cider vinegar is a bit too bold. Duke’s gets its signature tang from combining the two.
Salt, but no sugar: Duke’s is the only widely-produced mayo that doesn’t include sugar. This, more than anything else, is why people adore it so much.
While the ingredients shape the taste and texture of your mayo, the method is simple and doesn’t change. And it’s incredibly easy—if you’ve got eggs, oil, salt, both white and cider vinegars, and an immersion blender, you can make your own jar of Duke’s in under five minutes.
Homemade Mayonnaise, Duke’s-Style
This tastes nearly identical to the real deal, but I personally prefer the smoother, lighter texture you get from using raw eggs. Commercial mayo often uses pasteurized eggs, which extend shelf life and generally result in a thicker, more “wobbly” consistency. If you prefer that wobbly texture—or if you’re concerned about salmonella—you can easily pasteurize eggs at home, though I can’t say I’ve ever felt the need to do so.
Ingredients:
1 large egg
1 tablespoon plus 1 teaspoon distilled white vinegar
2 teaspoons apple cider vinegar
3/4 teaspoon table salt (or 1/2 teaspoon if you prefer a less salty mayo)
2 pinches sweet paprika (avoid hot or smoked varieties)
1 cup plus 2 tablespoons vegetable oil
Directions:
Pick a 2-3 cup container with tall sides, ensuring it’s wide enough to fit the head of your immersion blender. Once you’ve double-checked this, crack the egg into the container and add the vinegars, salt, and paprika. Without stirring, pour all the oil on top and let it sit for about 30 seconds to allow the mixture to fully separate.
Place the head of your immersion blender directly into the container, making sure it rests on the bottom. Let the mixture settle for a few seconds—just enough time for the oil and liquid to remain fully separated until you start the blender.
With the blender completely still, turn it on. For at least ten seconds, keep the blender unmoved: the vortex created by the blades will gradually pull the oil into the liquid, emulsifying on its own. Once the bottom of the mayo begins to thicken and turn pale yellow, gently rock the blender side to side to incorporate more oil into the mixture. Finally, lift and lower the blender, as if making puréed soup, until all the oil is fully blended and the mayo is rich and creamy.
Gently tap and scrape any remaining mayo from the blender blades back into the container, give everything a quick stir, and taste it. It should be creamy, tangy, and perfectly salted. If the flavor seems off, slowly stir in small amounts of oil, vinegar, or salt until it’s just right. Don’t worry—unless you pour in an entire quarter cup of oil at once, it’s not going to break on you.
Congratulations! You’ve just made your own homemade mayonnaise—and not just any mayo. Just like Duke’s, this salty, tangy creation is far superior to anything you’ll find in a jar.
