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The Duke's Mayonnaise Cookbook: 75 Recipes Celebrating the Perfect Condiment
Celebrate the South's favorite mayonnaise and learn how to cook with it in new delicious ways with this cookbook from food writer and Duke's lover Ashley Freeman.
Mayonnaise is one of those polarizing culinary debates akin to putting pineapple on pizza. Those who do love mayonnaise know that no mayonnaise is more beloved than Duke's, a Southern staple with a cult following that is expanding its reach north.
The Duke's Mayonnaise Cookbook will show you how to make the most delicious chicken salad or deviled eggs -- and introduce new approaches to everyday recipes. Think of what mayonnaise actually is: a beautiful emulsification of eggs, oil, and a touch of lemon for acidity, which are all elements vital to cooking and baking. Adding mayonnaise can help you make the flakiest pie crust, the fluffiest scrambled eggs, and the most delicious chocolate cake.
The Duke's Mayonnaise Cookbook is a compilation of recipes inspired by author Ashley Freeman's travels across the country. From classic favorites like Tomato Pie to unexpected dishes like Miso-Glazed Salmon or Sticky Toffee Puddings, you'll discover how versatile the South's favorite mayonnaise really is. And with stories and testimonials from beloved well-known chefs and food writers, The Duke's Mayonnaise Cookbook is a must-have book for loyal fans and newcomers alike.
Mayonnaise is one of those polarizing culinary debates akin to putting pineapple on pizza. Those who do love mayonnaise know that no mayonnaise is more beloved than Duke's, a Southern staple with a cult following that is expanding its reach north.
The Duke's Mayonnaise Cookbook will show you how to make the most delicious chicken salad or deviled eggs -- and introduce new approaches to everyday recipes. Think of what mayonnaise actually is: a beautiful emulsification of eggs, oil, and a touch of lemon for acidity, which are all elements vital to cooking and baking. Adding mayonnaise can help you make the flakiest pie crust, the fluffiest scrambled eggs, and the most delicious chocolate cake.
The Duke's Mayonnaise Cookbook is a compilation of recipes inspired by author Ashley Freeman's travels across the country. From classic favorites like Tomato Pie to unexpected dishes like Miso-Glazed Salmon or Sticky Toffee Puddings, you'll discover how versatile the South's favorite mayonnaise really is. And with stories and testimonials from beloved well-known chefs and food writers, The Duke's Mayonnaise Cookbook is a must-have book for loyal fans and newcomers alike.
256 pages, Hardcover
Published June 9, 2020
43 people are currently reading
50 people want to read
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Displaying 1 - 9 of 9 reviews
August 5, 2020
I really didn't know what to expect out of a cookbook that uses mayonnaise in every single recipe. I was shocked at the amount of variety this cookbook provided, and using mayo too?! The recipes were fun, easily achievable, and included something for everyone. I'll be cooking out of this books for awhile. There's snack, shareables, dinners, and much much more. Highly recommend.
September 2, 2020
I came to liking mayonnaise later in life. I was a VERY picky eater as a child and almost everything I ate was "plain." But, once I discovered homemade pimento cheese I discovered Duke's mayonnaise and was hooked. I still don't like a ton of mayo on a sandwich, but I do find it does a lot for a lot of different foods. This cookbook shows just how much you CAN do with mayo - from breakfast all the way to desserts. There were several recipes I wanted to try from this cookbook and I might end up buying it at some point. It also gives the history of this iconic condiment as well. Overall, if you're a fan of Duke's then this is a book you need to check out!
July 27, 2020
Great layout, recipes and photos.
December 21, 2025
I got this book as a gift and started with the first recipe, "Secret-Ingredient Scrambled Eggs."
The recipe starts with the explanation "I learned this trick from Alton Brown: Whisk a little mayonnaise into eggs..."
A little mayo is probably right. However, Alton's Brown's recipe calls for 1 teaspoon per 3 eggs. This recipe calls for one *tablespoon* for only 2 eggs, a nearly 5x increase from Brown's recipe. The result was not creamier eggs thanks to a "secret ingredient," but rather eggs that tasted overwhelmingly of mayonnaise. If you want eggs that taste like mayo, then this recipe is for you, though I doubt you needed a cookbook to tell you that the way to get mayo-flavored eggs was to add mayo to eggs.
The recipe continues "For a heartier dish, scramble the eggs, then fold in your favorite add-ins, such as shredded Cheddar cheese, crumbled bacon, or sauteed vegetables." This is also known as "consider making an omelette." An omelette is a fair way to use your mayo eggs, though again, I doubt anyone needed a cookbook to tell them that.
Much of the book is similarly obvious suggestions, though with dubious execution. The use for mayo with the "Mile-High Bacon Cheeseburger" is to make burger sauce, not exactly a revolutionary condiment for burgers. Though for some reason this recipe leaves out the pickle element of typical burger sauce and mixes mayo with barbecue sauce. That's probably fine, but it's confusing why the narrative element of the recipe doesn't mention that this isn't at all a typical burger sauce.
The "Ultimate Grilled Cheese Sandwich" calls for smearing mayo on the outside of the bread before grilling -- an incredibly common practice that one doesn't have to get far into their grilled cheese journey to discover. But like the eggs, the amounts are way off, with this book calling for up to 2 whole tablespoons of mayo per sandwich.
And then there's the "Avocado BLTs with Basil Mayo." A BLT with basil mayo sounds nice. A BLT with avocado also sounds nice. But the purpose of adding avocado to a BLT is because it provides the creaminess you want from mayo but in a far more healthy form. Adding mayo to an avocado BLT has completely missed the point.
I'm not sure what the point of this book was or who it's intended for. I suppose there must be some mayo enthusiast out there, but I suspect that person is simply the book's author. For everyone else, skip this book, and just find quality recipes for whatever it is you're trying to make. If those recipes call for mayo, use it. But don't start with (too much) mayo and go looking for mediocre recipes to put it in.
This book seems like the type of thing that would be published if mayonnaise were a new product and consumers had to be educated on its uses. Or, the sort of book that might be published during a global war when food is rationed and the government is trying to get people to consume more of whatever is abundant -- and in this hypothetical dystopia, that ingredient is mayo.
The recipe starts with the explanation "I learned this trick from Alton Brown: Whisk a little mayonnaise into eggs..."
A little mayo is probably right. However, Alton's Brown's recipe calls for 1 teaspoon per 3 eggs. This recipe calls for one *tablespoon* for only 2 eggs, a nearly 5x increase from Brown's recipe. The result was not creamier eggs thanks to a "secret ingredient," but rather eggs that tasted overwhelmingly of mayonnaise. If you want eggs that taste like mayo, then this recipe is for you, though I doubt you needed a cookbook to tell you that the way to get mayo-flavored eggs was to add mayo to eggs.
The recipe continues "For a heartier dish, scramble the eggs, then fold in your favorite add-ins, such as shredded Cheddar cheese, crumbled bacon, or sauteed vegetables." This is also known as "consider making an omelette." An omelette is a fair way to use your mayo eggs, though again, I doubt anyone needed a cookbook to tell them that.
Much of the book is similarly obvious suggestions, though with dubious execution. The use for mayo with the "Mile-High Bacon Cheeseburger" is to make burger sauce, not exactly a revolutionary condiment for burgers. Though for some reason this recipe leaves out the pickle element of typical burger sauce and mixes mayo with barbecue sauce. That's probably fine, but it's confusing why the narrative element of the recipe doesn't mention that this isn't at all a typical burger sauce.
The "Ultimate Grilled Cheese Sandwich" calls for smearing mayo on the outside of the bread before grilling -- an incredibly common practice that one doesn't have to get far into their grilled cheese journey to discover. But like the eggs, the amounts are way off, with this book calling for up to 2 whole tablespoons of mayo per sandwich.
And then there's the "Avocado BLTs with Basil Mayo." A BLT with basil mayo sounds nice. A BLT with avocado also sounds nice. But the purpose of adding avocado to a BLT is because it provides the creaminess you want from mayo but in a far more healthy form. Adding mayo to an avocado BLT has completely missed the point.
I'm not sure what the point of this book was or who it's intended for. I suppose there must be some mayo enthusiast out there, but I suspect that person is simply the book's author. For everyone else, skip this book, and just find quality recipes for whatever it is you're trying to make. If those recipes call for mayo, use it. But don't start with (too much) mayo and go looking for mediocre recipes to put it in.
This book seems like the type of thing that would be published if mayonnaise were a new product and consumers had to be educated on its uses. Or, the sort of book that might be published during a global war when food is rationed and the government is trying to get people to consume more of whatever is abundant -- and in this hypothetical dystopia, that ingredient is mayo.
January 19, 2022
A well written cookbook that ticks a lot of boxes on design and readability. There are some clever recipes, too, along with the more mundane. Certainly some I will try. Good buy for a foodie or someone who loves Duke’s (which I do).
May 5, 2023
Like Duke’s mayonnaise, I found this cookbook disappointing. The recipes are not worth the cost of the cookbook.
August 18, 2020
Just yummy!
July 27, 2020
"Duke's Mayonnaise" is definitely royalty here in the South--we call it "may-nayze". I love it because it doesn't break down and get "soupy" when you use it in chicken salad, macaroni salad, potato salad, and so many other dishes. It has lots of uses in different types of cooking, and they are all delicious. In "The Duke's Mayonnaise Cookbook: 75 Recipes Celebrating the Perfect Condiment" by Ashley Strickland Freeman you'll find traditional favorites, new flavor combinations and cooking techniques, and a history of the Duke's brand. You'll enjoy reading the foreword from Southern Cooking expert Nathalie Dupree, the welcome note from Duke's, and the introduction form the cookbook author Ashley Strickland Freeman, who also offers tips on how to make the best use of the book. Already rich in eggs and oil, mayonnaise is a helpful cooking ingredient which adds taste, texture, and moistness to foods. The recipes here range from Breakfast & Brunch, Lunch, Dinner, Sides & Snacks, and on through to Desserts. Each of the recipes includes an interesting "tasty tidbit" of information. Here are some of the wonderful recipes you will find: "Secret-Ingredient Scrambled Eggs"; "Pimento Cheese"; "Easy Buttermilk Biscuits"; "Bananas Foster Bread"; "Cinnamon Rolls with Cream Cheese Glaze"; "Ultimate Grilled Sandwiches with Quick Tomato Soup"; "Mile-High Bacon Cheeseburgers with Burger Sauce"; "Skillet Chicken Parmesan"; "Cottage Pie": "Nashville Hot Chicken and Buttermilk Cornbread Waffles"; "Confetti Coleslaw"; "Smoked Gouda, Cheddar, and Parmesan Mac 'n' Cheese"; "German Potato Salad"; "Loaded Twice-Baked Potatoes"; "Triple Chocolate Mousse Cake"; and many more delights.
Book Copy Gratis Grand Central Publishing
Book Copy Gratis Grand Central Publishing
July 26, 2020
When I’m standing before a packed bookshelf chock-full of the latest new release cookbooks, wondering which one to buy, I’ll tell you my secret for selecting one that is certain to satisfy; look for the cookbook in which a product is involved. Companies want to sell their products, and when they trouble themselves to select a fine author like Ashley Strickland Freeman to write that book and promote their product, you can be assured that they are going to give you delicious, easy to prepare, family friendly recipes. Their goal is to sell their wares, and a bad recipe isn’t going to do it.
A prime example of that is The Duke's Mayonnaise Cookbook. There are so many wonderful recipes in this book that you won’t know where to begin. It has a colorful, retro-look, and immediately draws you in, as you’re flipping pages with reckless abandon, and book-marking more recipes than you could ever imagine.
The recipes are preceded by a brief (but not overbearing) few words by the author, are, in nearly all cases, accompanied by a mouthwatering color photo, are written in a simple, easy-to-understand style, and call for ingredients that you are either likely to have on hand, or are generally easy to come by.
Lest you think this cookbook contains recipes you’ve seen and prepared before, it also includes more exotic offerings such as farro salad, Israeli couscous, and lamb kabobs.
Full of delicious comfort foods to take you from breakfast all of the way through dinner, and dessert, this book will send you straight into the kitchen, foraging for ingredients, and getting out equipment, so you can immediately dig in.
Recommended!
Disclaimer: I received a complimentary copy of this book from Grand Central Publishing in exchange for an honest review.
A prime example of that is The Duke's Mayonnaise Cookbook. There are so many wonderful recipes in this book that you won’t know where to begin. It has a colorful, retro-look, and immediately draws you in, as you’re flipping pages with reckless abandon, and book-marking more recipes than you could ever imagine.
The recipes are preceded by a brief (but not overbearing) few words by the author, are, in nearly all cases, accompanied by a mouthwatering color photo, are written in a simple, easy-to-understand style, and call for ingredients that you are either likely to have on hand, or are generally easy to come by.
Lest you think this cookbook contains recipes you’ve seen and prepared before, it also includes more exotic offerings such as farro salad, Israeli couscous, and lamb kabobs.
Full of delicious comfort foods to take you from breakfast all of the way through dinner, and dessert, this book will send you straight into the kitchen, foraging for ingredients, and getting out equipment, so you can immediately dig in.
Recommended!
Disclaimer: I received a complimentary copy of this book from Grand Central Publishing in exchange for an honest review.
Displaying 1 - 9 of 9 reviews