Condiments
Portland — Oregon
Item #2010 - Case (12 x 9oz)
Made with the same slowly sautéed onions, garlic, jalapeños, and ginger simmered with spices, tomatoes, Thai chilis, lime, maple syrup, fish sauce, and vinegar used for Bobbie’s Classic, the Hot version up the Scoville scale for an extra hit of chile heat. (GF)
Greenville — South Carolina
Item #2053 - Case (12 x 8oz)
Item #2017 - Case (12 x 32oz)
Item #2052 - 1 gallon
More eggs, no sugar, and the tang of apple cider vinegar make Duke's creamier and better tasting than other jarred mayos. Created by an enterprising woman more than 100 years ago, it’s still made where she lived in Greenville, South Carolina. Duke’s has a fiercely loyal following of award-winning chefs who make everything in their restaurant kitchens except mayonnaise. They use Duke's. (V, GF)
Portland — Oregon
Item #2008 - Case (12 x 9oz)
Onions, garlic, and ginger are slowly sautéed with fresh jalapeños, then simmered with spices, tomatoes, Thai chilis, lime, and vinegar. Maple syrup balances out the spice and tang, and a touch of Vietnamese fish sauce adds depth and umami. Use Bobbie’s Classic where you might reach for ketchup, and add it to foods that would never be eaten with ketchup. (GF)