You Can Make Duke’s Mayonnaise Slices at Home: Here’s How

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When Kyle Marcoux, better known online as The Vulgar Chef, posted a video of glossy, Kraft Single-style slices of Duke’s mayonnaise being layered onto a sandwich, the internet paused, blinked, and collectively whispered, “Wait, is that real?” In the video, Marcoux peels a sheet of mayo off parchment paper with the delicacy of someone handling fine cheese. The look, the texture, the branding — it all felt surprisingly plausible. But in a twist that was confirmed in the fine print, the slices aren’t a real product. They’re a “little fun we cooked up,” as he put it.

But here’s the thing: just because they’re not on shelves doesn’t mean they’re not possible. In fact, sliceable mayonnaise is one of those internet food ideas that sounds absurd until you realize…it’s actually kind of brilliant.

The Case for Sliceable Mayo

Why would you want a slice of mayonnaise? Convenience, for one. No spreading, no tearing sandwich bread into sad, soggy craters. Just lift and layer. But more importantly, mayo slices offer a different textural experience. Firm, glossy, and slightly jiggly when cold, they melt ever-so-slightly between warm sandwich layers, turning into a silky, even coating. And if you’ve ever dealt with a sandwich that needed a structural upgrade (think: BLTs sliding around or tomato-heavy hoagies), a mayo slice can actually help keep fillings in place. It’s a condiment with boundaries.

How You Can Make Mayo Sliceable

Mayonnaise is an emulsion of oil, egg yolk, and acid, so while it’s famously creamy and spreadable, it can also be stabilized into a solid form. The key is a gelling agent.

Gelatin is the most common (and easiest) choice for home cooks. When mixed with mayo and gently heated, gelatin sets the emulsion into a firm, sliceable sheet. Chill it, cut it, and it’s ready to stack like American cheese, only richer, more savory, and yes, a little more unhinged. For a vegetarian version, agar-agar (a seaweed-derived gelatin alternative) works just as well, and it sets faster and firmer.

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Duke’s Mayonnaise Slices Recipe

This version sticks to classic Duke’s for that bold, tangy flavor, but any mayonnaise will technically work. You’ll just want to use a brand with decent body, not the runny stuff.

Ingredients:

• ½ cup mayonnaise
• 1½ teaspoons unflavored powdered gelatin
• 2 tablespoons water

Directions:

1. Bloom the gelatin: In a small bowl, sprinkle the gelatin over the water. Let sit for 5–10 minutes until it becomes a thick gel.
2. Heat gently: In a small saucepan over low heat, combine the bloomed gelatin and mayonnaise. Whisk constantly until the mixture is smooth and just warmed through—don’t let it simmer or boil, or the emulsion could break.
3. Add flavor (if using): Stir in any seasonings here, if you want a little twist on classic mayo.
4. Pour and smooth: Pour the warm mayo mixture onto a parchment-lined quarter sheet pan or a flat plate. Use a spatula to spread it into an even layer, about ⅛ inch thick.
5. Chill: Transfer to the fridge and chill for at least 1 hour, or until fully set.
6. Slice and store: Once firm, cut into squares using a knife or pizza cutter. Keep them between layers of parchment in the fridge for up to a week.