senior Scoops

Northerners are heading south in droves, retreating from cold climates to warmer, tax-friendly states below the Mason-Dixon. When moving anywhere, it’s important to leave attitudes and biases behind. My migration has taught me one clear lesson: it’s easier to adapt to the local culture than trying to change it. That being said there are certain things in a person’s life that are unshakable.

I will never concede that y’all can make a pizza or a decent bagel. I resent that the supermarkets here only offer a handful of Entenmann’s choices instead of 50. A man has to draw the line somewhere!

I come to you today to put to rest the great mayonnaise debate: Hellmann’s vs. Duke’s—North vs. South. Upon my arrival here in South Carolina, I never considered any serious person would use anything but Hellmann’s; it was a staple in our home long before I was born. But, if you live in the South, the virtues and loyalty to Duke’s will eventually become evident.

Let’s go to the tale of the tape:

Hellman’s

Hellmann’s, originating in New York City in the early 1900’s, has become synonymous with mayonnaise for many Americans. Its founder, Richard Hellmann, began by selling his homemade mayonnaise in his delicatessen. The creamy, smooth texture and balanced flavor quickly won the hearts of consumers, leading to the establishment of the Hellmann’s brand. Today, Hellmann’s is known for its consistent quality, made with simple ingredients like eggs, oil, and vinegar.

Duke’s

On the other hand, Duke’s mayonnaise, which hails from the South, offers a different yet equally beloved experience. Created by Eugenia Duke in Greenville, South Carolina, in 1917, Duke’s has a richer, tangier flavor that sets it apart from its northern counterpart. It contains a higher ratio of egg yolks and no added sugar, resulting in a thicker, custard-like consistency. Duke’s is a favorite for Southern dishes like potato salad, pimento cheese, and coleslaw.

The Verdict

So what’s a New York guy to do? Should I continue with the tried and true? Or, step out of the box and discover what all the fuss is about? I sat my wife down for a heart-to-heart–we need to talk about our mayo.

We decided to embrace the culture.

At the market checkout, I felt a strange sense of betrayal. The jar of Duke’s passed through the scanner, I swiped my debit card, and the deed was done. Good Lord, what would my grandmother think if she saw this?

It was a step too far to include it in a covered dish for an upcoming party—baby steps. We tried Duke’s on sandwiches. Wow, this was good! The smooth taste and texture were a thing. How could this be? My wife put it in her macaroni salad—it never tasted better.

We had an awakening—we were wrong about mayo all along!

We were moving on–it’s not you Hellmann’s it’s us.

I feel sad when I go down the condiment aisle and pass by our old friend. We had something wonderful for a long time, but it’s over.

Duke’s is the new mayonnaise in our lives.