Hellmann’s and Duke’s: Which Mayonnaise Five US Chefs Really Use

Mayonnaise is an understated staple in many kitchens: it goes into sandwiches, potato salad and burgers without attracting much attention. Yet brands vary considerably in flavour, texture and versatility. Five professional chefs from the US have revealed which ready-made classic they genuinely choose for their restaurant kitchens – and which brand is often merely the second choice.

Why professional chefs use ready-made mayonnaise at all

At cookery school, making mayonnaise by hand is considered an essential exercise: egg yolk, oil, acid and a little patience are all it takes. The day-to-day reality of a restaurant kitchen, however, is rather different. Large batches need to work reliably, remain stable for a long time and taste identical every time.

Many professionals know how to make homemade mayo, but choose a favourite brand in everyday service to save time and avoid waste.

The chefs interviewed stress that they do use freshly made mayonnaise. Even so, there is always a jar or tub of a particular brand in the cold store that both the team and diners can rely on. This is particularly important for brunch, buffets and takeaway food: mayonnaise must not split, become watery or taste different after several hours in the fridge.

Two brands dominate professional kitchens

The five US chefs' choices point to two industrial classics that appear especially often in professional kitchens. Both have existed for more than 100 years, and both have exceptionally loyal followings – but they represent two notably different styles of mayonnaise.

• Hellmann’s: an international bestseller with a creamy, generally balanced profile
• Duke’s: a cult Southern US brand with more pronounced acidity and a fuller flavour

Hellmann’s was created in New York in 1913 and is now regarded as one of the world's best-selling mayonnaise brands. Many professionals praise its “normal”, highly rounded balance of flavour and its thick, creamy texture, which blends well with other ingredients. Duke’s followed only a few years later, arriving in the Southern US in 1917, where it is almost a religion – particularly among barbecue enthusiasts and sandwich shops.

Hellmann’s: the northern chefs’ favourite

While Duke’s is especially common in the Southern US, many chefs in the north swear by Hellmann’s. One chef from Vermont calls it her “standard American mayonnaise”: its flavour is not overly assertive, and its seasoning is exactly right. It is particularly well suited to traditional sides such as potato or pasta salad because it does not overwhelm the entire dish.

Hellmann’s primarily provides creaminess and binding – the main ingredients remain the focus.

Another chef says she loves Hellmann’s because it contributes richness and fat without masking the flavours of vegetables, pasta or meat. In her view, it does precisely what a base mayonnaise should do: bring ingredients together, round out the flavour and avoid stealing the spotlight.

Duke’s: the cult brand with the “I-can’t-make-it-better” factor

The chefs who grew up with Duke’s describe it very differently. One chef from Virginia recalls disliking his family’s mayonnaise-heavy sandwiches as a child – until he tried the South Carolina brand as a young cook. Only then did he realise that mayonnaise could be exciting and distinctive in its own right.

Duke’s acidity is more prominent, its seasoning more pronounced, and its texture feels slightly thicker. A chef trained at a renowned cookery school sums it up simply: he can make his own mayonnaise without difficulty, but not one that tastes better to him than Duke’s from a jar.

One professional puts it bluntly: “I can make mayo. But not one that tastes better than Duke’s.”

A head chef in Nashville uses Duke’s extensively for aioli and brunch dishes. When hundreds of egg dishes, sandwiches and burgers pass through the kitchen at weekends, the kitchen needs mayonnaise by the litre. In these situations, reliability matters as much as quality: consistent texture every time, no separation of oil and egg yolk, and a stable emulsion when cold-chain temperatures fluctuate.

There is no single mayonnaise for every purpose

One point ultimately unites all the chefs interviewed: they do not want to commit to just one brand. Many keep both varieties on hand and choose according to the dish – and the audience. Diners who prefer mild, familiar flavours are more likely to get Hellmann’s. Those who enjoy bolder, almost standalone mayonnaise flavours are better suited to Duke’s.

Home cooks can take several lessons from professional kitchens:

• Mild dishes: For delicate salads, egg salad, potato salad or pasta, a restrained mayonnaise such as Hellmann’s works well because it does not dominate.
• Bold cooking: A more assertive type such as Duke’s is a better match for burgers, pulled pork, coleslaw or well-seasoned sandwiches.
• Sauces and aioli: Anyone making aioli, cocktail sauce or burger sauce should choose a stable, thick mayonnaise that does not split when loosened with acid.

What does this mean for supermarket shopping in the UK?

Hellmann’s has long been widely available in UK supermarkets and discount stores, while Duke’s is more likely to be found in specialist shops. Anyone wishing to copy the professional approach should ideally keep two different mayonnaise styles in the fridge: a neutral “everyday mayonnaise” and a stronger variety for particular uses.

It is worth checking the ingredients list. Typical differences include:

Tips for making mayonnaise work harder in your own kitchen

Many households use mayonnaise only straight from the tube on a sandwich. A few simple adjustments can turn it into a compact flavour booster:

• Quick garlic cream: Mix mayonnaise with freshly grated garlic, lemon juice and a little salt – ideal with baked potatoes and vegetables.
• Yoghurt-mayonnaise mix: For a lighter option, stir in one or two spoonfuls of natural yoghurt. The sauce becomes fresher and less rich.
• Smoky burger sauce: Combine mayonnaise with ketchup, mustard, a little paprika and a hint of smoked salt.
• A companion for fish: Enhance mayonnaise for fish dishes with dill, lemon zest and chopped capers.

Mayonnaise is particularly worth a second look when barbecuing. Potato salad made with a slightly more acidic mayonnaise tastes livelier and less heavy. Coleslaw gains more bite from a mayonnaise with a denser texture and stays crisp for longer.

Risks, storage life and a few basic rules

Although commercially produced mayonnaise is considerably more stable than homemade mayonnaise thanks to pasteurisation and preservatives, it still requires care. Open jars belong in the fridge and should be handled with clean utensils. Food residue in the jar significantly shortens its storage life.

Anyone mixing mayonnaise with raw ingredients such as garlic, herbs or fish should not keep the prepared sauce for days. Timing is especially important for summer buffets: mayonnaise salads are best kept on ice or, at the very least, properly chilled. This helps to avoid unpleasant surprises.

Ultimately, professional kitchens show that mayonnaise is far more than a simple sandwich spread. It can serve as a neutral flavour base, but it can also be used deliberately as an ingredient with character. Anyone who does not rely blindly on supermarket habit and tries a second brand from time to time is highly likely to find a “house mayonnaise” they will happily return to again and again.