Thursday, February 9, 2012

Copycat Duke's Mayo recipe

As some of you know, Cindy has some food allergies. This has caused us to have to make a lot of things from scratch; mayo is one of them. While on the east coast, we both loved the taste and kick of Duke's mayo, and therefore when I set about to make home made mayo, I decided to try to imitate that taste. Here is the recipe I have come up with so far. It is not perfect, but it gets close. Let me know if you can improve on it.


200g oil (I use 100g of light sunflower oil + 100g of light olive oil - Update: I now only use 200g of light sunflower oil)
1 Tbsp white vinegar
1 Tbsp cider vinegar
1 Tbsp lemon juice
½ tsp (2 x ¼ tsp) salt
¼ tsp dried mustard
¼ tsp paprika
2 egg yolks

To make it, I use the technique found here (for making mayo, a stick blender is a lifesaver, but you can do it the old fashion way if you want). Put all the ingredients in the jar. Set the stick blender to speed 1. Place the end of the blender at the bottom of the jar, over the two yolks. Pulse beat the mixture 4 times. Continuously beat the mixture until all the oil is incorporated; you will have to pull the blender up from the bottom some. Set the stick blender to speed 9. Continuously beat the mixture until it is as thick as desired. Enjoy!

9 comments:

Zach Vollrath said...

This recipe is horrible. 100g of oil? Is that 100 grams of oil? First off who uses grams to measure volume? Anyways, using the fact that oil has a density of about 0.9 g/ml I determined that the recipe was calling for 111 ml of each type of oil. That's almost 1/2 a cup of each type of oil for almost a whole cup total of oil (way too much)! Long story don't use this recipe unless you want to waste a cup of oil and two eggs.

Maël said...

Zach:

I'm sorry this recipe was not useful to you. I use it every week and have been enjoying it for years.

As for the weight versus volume, I personally find it easier to use a scale, but thank you for furnishing a conversion for people without a scale.

As for the amount of oil, I have found it very adequate, not excessive at all. Maybe your technique does not support that much oil, but with the use of a good stick blender, I find that I can use all that oil for only two egg yolks.

Kelsey Whitmire said...

This recipe was wonderful! 200 grams of oil equals about 1 cup. Any good cook has a scale in their kitchen.

Maël said...

Thank you Kelsey, glad you enjoyed it. Cindy (my wife) loves Duke's Mayo, but is allergic to soy, so we found ourselves in a dilemma. Based on the ingredients on the jar, I played around through a few iterations and finally decided this was close enough.

BTW - I now only use light sunflower oil, it's just more simple that way.

Brandilynn Wonderland said...

Mael! I love Dukes and I love this recipe! I just came back because I lost my slip of paper with it!

Thank you!

Unknown said...

Excellent mayo recipe! Dunno what one of the other review was talking about, i used i bot too much pf white vinegar but then again it was 6%, non3 the less shame on me not you. Otherwise very excellent recipie! It tasted exactly like the Dukes I grew up on in NC! Thank so very much! Now, on to make some 'mater sandwiches!

Anonymous said...

I have made homemade mayonnaise before, but I was looking for a recipe that tasted closer to Duke's. This was very tasty, but did not taste like Duke's. However, that could be because of the substitutions I made. I used all avocado oil and used white wine vinegar in place of the white vinegar. It was a little too acidic for traditional Mayo. But I usually add vinegar to my tuna, so it was perfect for that. Most of all, I really appreciate the method for making the Mayo using a stick blender. I used my immersion blender (which only has one speed), and it worked beautifully. I put all the ingredients into a quart-sized Mason jar, inserted the blender, mixed it for 30 seconds and voila. Easiest method ever. All I had to do was screw a to on the Mason jar to store the leftovers and rinse the blender. No cleanup! Thank you.

Maël said...

Anonymous, I'm glad you liked the recipe. Changing the oil will absolutely change the taste of the mayo. In general, most commercial mayos are made with oils that don't add much flavor like soybean oil (that's what Duke's uses). These days I use 200 g of light sunflower oil instead of the mixture I used in the past and I am happy with the outcome. The mixture of vinegar, lemon, paprika, salt, and mustard is what makes it taste similar to Duke's. Unfortunately, I never did get it perfect ... just close.

Kevin said...

Kevin
I made the mayo and it turned out great. I had used another home recipe prior, and this was much better. One substitution I made was using "lighter flavor olive oil". I'm eating Paleo and that oil is on the approved list. I had used avocado oil in the last recipe and found to be much to strong.

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