The Duke’s Horseradish Mustard 9.5oz is hand-mixed at Duke’s facilities in Greenville and Mauldin, South Carolina. More egg yolks than typical mayo, no added sugar, tangy vinegar finish, and the Eugenia Duke recipe that’s made Duke’s the Southern mayonnaise standard since 1917. Foodservice-grade pouches, jars, packets, and a 1-gallon heavy-duty container round out the lineup.
Sized in 8oz collector jars, 16oz pantry jars (single, 12-pack), 18oz squeeze bottles, 30oz family jars, 48oz family jars, 1-gallon foodservice, 200-count single-serve packets, and 50-count sugar-free packets. Real Mayo, Light Mayo, Alabama White Sauce, Southern Coleslaw Dressing, and Horseradish Mustard variants. American Southern mayo standard.
Duke’s Mayonnaise has been hand-mixed in Greenville, South Carolina since 1917, when Eugenia Duke first jarred her egg-yolk-rich mayonnaise. Duke’s is the American Southern mayo standard — more yolks, no sugar, tangy and creamy — produced at C.F. Sauer Company’s Greenville and Mauldin SC facilities. Tomato sandwiches and pimento cheese aren’t right without Duke’s.
