Although Alton Brown has his own recipe for homemade mayonnaise, when it comes to a store-bought version, Duke's is his definitive favorite.

Since 2016, Brown has been vocal about his preference for Duke's Mayonnaise, and the celebrity chef isn't alone in his love for the creamy spread, as it has a cult-like following.

In 1923, Eugenia Duke began bottling her homemade mayonnaise after it was a hit with army soldiers in Greenville, South Carolina, and the brand has grown ever since.

At its most basic, mayonnaise is a combination of oil, egg yolk, an acid (commonly vinegar), and salt. Duke's includes apple cider vinegar and distilled vinegar for a slight tang.

Any subtle sweetness from Duke's Mayonnaise can be attributed to the inclusion of paprika. Some would also say Duke's takes the trophy regarding creaminess, too.

The brand uses more egg yolks than other brands, sporting a creamier and more velvety consistency. The yolks also help the mayonnaise remain emulsified at high temperatures.

Brown suggests incorporating it into eggs for an extra creamy consistency or spreading it on burger buns to prevent any sogginess — just be sure to use Duke's.