The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Key Ingredient: Duke’s Mayonnaise

Key Ingredient: Duke’s Mayonnaise
Written by Erin Byers Murray

The Secret’s in the Sauce

With its cult-like following and range of versatility, this regional mayonnaise should be a big part of your everyday summer pantry 

While all mayonnaise can be used across a range of dishes—you’ll find it in dips, dressings, cobblers, and cakes—we’re partial to one that elevates the flavors surrounding it. Whether you like Duke’s Mayonnaise for its creamy texture, tangy bite, or sense of nostalgia, the sauce itself is a masterful partner for summer cooking—especially since it lacks the added sugar others mayos bring to the table. Here, Duke’s is used to baste raw stone fruit before it’s placed on the grill, which protects the fruit’s flesh so that it doesn’t fall apart on the grates, while also giving it a caramelized glaze. A flourish of sharp feta and fresh basil brings out the tang of the spread, too.

Grilled Peaches

By Duke’s Kitchen

Mentioned in this post: