![\"Credit:](\"https:\/\/www.diningandcooking.com\/chefs\/wp-content\/uploads\/2026\/09\/https:\/\/media.zenfs.com\/en\/southern_living_806\/b7adaa17028c9f31880315315c62d2e4.jpg\"\/)
<\/p>\nFor everything from the best Tomato Sandwiches and Classic Southern BLTs to Pimiento Cheese and Potato Salad, mayo is a must. Here at Southern Living, we adore it so much that we’ve dreamed up several unexpected ways to put our jar to great use, including in mashed potatoes, to coat chicken, and in chocolate cake (trust us!).<\/p>\n
If you, too, are a little\u2014or a lot\u2014obsessed with the condiment, then you’ll love our feature about The Magic of Mayo. And we bet that you’ll also be interested in the results of our new chef poll about one seriously hot topic: Which mayo brand is best?<\/p>\n
Never Lose a Favorite Recipe Again<\/p>\n
With MyRecipes, your personal recipe box, you can save and organize your Southern Living favorites and thousands more in one place.<\/p>\n
Start Saving Now<\/p>\n
What To Look for in the Best Store-Bought Mayonnaise<\/p>\n
Our panel of culinary pros confirm that they’re seeking the following qualities in mayo:<\/p>\n
Simple ingredients. “Here in the South, I think there’s always going to be the raging debate between a true classic mayo, and what I would categorize as a mayo ‘dressing,’ which typically has some extras that I don’t need,” explains Leonard Botello IV, owner and pitmaster at TRUTH BBQ Houston in Houston, Texas. “When I need the good stuff\u2014the mayo you grew up on with bologna sandwiches and a fresh sliced tomato\u2014less is more.” The chefs look for a mayo ingredient that includes egg, vinegar, and zero preservatives and artificial flavors.<\/p>\n
A “Goldilocks” texture. Store-bought mayo can err on the oily side, admits Ashleigh Shanti, chef-owner of Good Hot Fish in Asheville, North Carolina and the author of the upcoming cookbook Our South. To earn its position as the best mayonnaise brand, a recipe must have body and creaminess without being too stiff to spread or stir.<\/p>\n
An absence of sweetness. That tangy detail is only possible if it’s not canceled out by added sugars or artificial sweeteners. “I avoid mayonnaise that is too sweet, as it can disrupt the intended flavor balance,” Grindrod Grahm says.<\/p>\n
The Best Mayonnaise, According to Southern Chefs<\/p>\n
There’s one mayonnaise brand that checks all of those boxes best, our chefs (and probably nearly all residents of Greenville, South Carolina agree): Duke’s.<\/p>\n
“Growing up in New England, we were exclusively Hellman’s household. It wasn’t until moving to Charleston, South Carolina in 2017 that I learned how much I was missing out by not embracing the true king of industrial mayos: Duke’s,” explains Alec Gropman, executive chef at Bodega CHS and a partner in the Uptown Hospitality Group in Charleston, South Carolina.<\/p>\n
There are no other contenders, if you ask Botello, who tells us his top pick is “Duke’s Mayo. Hands down, all the way, no debate. Growing up on Duke’s gives me a particular fondness for it. Admittedly, this is nostalgia, but it’s also a cut above the rest in my opinion. The texture of Duke’s is creamier and more decadent, which gives it a richness when used with one other ingredient or many.”<\/p>\n
Shanti deems Duke’s “the quintessential store-bought mayo,” thanks to its savory yet bright flavor and “crazy good mouthfeel.” Ondo describes its texture as “almost custard-like,” and swoons over Duke’s brightness and “twang” (aka the brand’s description of its signature tang that comes from being sugar-free).<\/p>\n
“My personal preference is Duke’s both at home and work,” Ondo continues. “At the restaurant during the busy season, we can go through 35 to 40 gallons a week!”<\/p>\n
<\/p>\n
Credit: Courtesy Dollywood<\/p>\n
Related: https:\/\/www.southernliving.com\/worlds-largest-jar-of-dukes-mayo-dollywood-8684312<\/p>\n
Two Other Strong Contenders for the Best Mayo<\/p>\n
Duke’s Mayo won by a landslide, but it’s not the sole brand these chefs support. There are two runners-up for best mayo.<\/p>\n
Kewpie. Thicker and more savory than traditional American mayo, this makes lusciously creamy sauces and dips, Ondo and Shanti agree.<\/p>\n
Blue Plate. A native of New Orleans, just like Blue Plate mayo, Ben Triola, executive chef at The Chloe in New Orleans, Louisiana, admits his bias\u2014and his adoration of this brand’s “perfect zip and silky texture. For po’ boys and tomato sandwiches it reigns supreme, lending that classic tang and texture, while not overpowering or falling flat like other brands,” Triola raves.<\/p>\n
How To Use Mayo Like a Chef<\/p>\n
Whether you swear by Duke’s, too, or stock another brand like Kewpie, Blue Plate, or another competitor, consider trying these chef-approved ways to add mayo to your menu.<\/p>\n
Enjoy mayo as a dipping sauce for fries.<\/p>\n
Try mayo instead of butter to spread on the outside of grilled cheese.<\/p>\n
Transform it into an aioli by stirring in herbs, spices, chiles, garlic, citrus juice, and\/or roasted vegetables.<\/p>\n
Use it as the base for a batch of Comeback Sauce to use as a dip or spread.<\/p>\n
Toss it with watermelon cubes, fresh cilantro, and Taj\u00edn for a side dish, and Botello says that “your life will be forever changed!”<\/p>\n
Stir it into a salad dressing for leafy greens or ham salad, egg salad, tuna salad, chicken salad, or potato salad.<\/p>\n
Read the original article on Southern Living<\/p>\n","protected":false},"excerpt":{"rendered":"
For everything from the best Tomato Sandwiches and Classic Southern BLTs to Pimiento Cheese and Potato Salad, mayo is a must. Here at Southern Living, we adore it so much that we’ve dreamed up several unexpected ways to put our jar to great use, including in mashed potatoes, to coat chicken, and in chocolate cake<\/p>\n","protected":false},"author":2,"featured_media":7182,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[7715,250,5,7717,7716,7718,5948,7714],"class_list":["post-8337","post","type-post","status-publish","format-standard","has-post-thumbnail","category-chefs","tag-ashleigh-shanti","tag-charleston","tag-chef","tag-christian-grindrod-grahm","tag-magic-of-mayo","tag-mayo-dressing","tag-south-carolina","tag-southern-living"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117337722926103476","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/8337","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/comments?post=8337"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/8337\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media\/7182"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media?parent=8337"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/categories?post=8337"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/tags?post=8337"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}