The Duke’s Mayonnaise Cookbook: 75 Recipes Celebrating the Perfect Condiment

“From breakfast to dessert, Duke’s is my secret ingredient for amazing recipes,” writes recipe developer Freeman in this cheerful debut that celebrates, without feeling gimmicky, Duke’s Mayonnaise—the popular Southern condiment that originated in South Carolina. The recipes include such classics as crab and lobster rolls, deviled eggs, and potato salad, but there are also plenty of surprises as well, among them peppermint fudge brownies, grilled rosemary-dijon pork chops, and miso-mayo-glazed salmon. An avid traveler, Freeman has developed some recipes based on places she’s visited, most notably a pork banh mi with spicy sriracha-mayo, rosemary French fries with aioli (mayo, lemon juice, Dijon mustard, garlic), and Thai turkey lettuce wraps with creamy peanut sauce. The recipes are easy to follow and filled with helpful tips—she adds baking soda to boiling water so hard-boiled eggs are easier to peel, places corn in the center of a Bundt pan to easily cut kernels off the cobs for making hush puppies, and lets potatoes cool completely before cutting them for a salad to prevent mushiness. Whether readers are mayonnaise aficionados or need inspiration to create flavorful foods with this pantry staple, this useful guide will not disappoint. (June)