A History of Delicious
Born in New Orleans in 1927, the Blue Plate brand got its inspiration from the popular blue “Willow Ware” plate, a symbol of home, family, tradition, and the pleasures of good cooking and good company. Today, we continue to make meals and memories with our simple recipe of oil, vinegar and only the egg yolks, resulting in an extra rich and creamy mayonnaise that tastes like homemade.
Made Like Homemade
Southerners have always known that our simple, made-like-homemade recipe of oil, vinegar and only the egg yolks is the secret to a rich, creamy mayonnaise – and now, the word is out.
Award-winning food writers at Epicurious chose Blue Plate as #1 in a Blind Taste Test of 16 mayonnaise brands, voting Blue Plate The Best Mayonnaise You Can Buy at the Grocery Store; and Cook’s Illustrated, America’s Test Kitchen and Southern Living acclaimed Blue Plate as a delicious mayonnaise that holds its own.
A Beloved Ingredient in American Cuisine
Before Blue Plate, how did we ever hold it together? Mayonnaise was once a gourmet condiment, made only in small batches at home and in restaurants. Then in 1927 Blue Plate brought its thick, creamy and slightly tangy blend of deliciousness to sandwiches, chicken salads and deviled eggs across New Orleans and the Gulf South. A new era in American Southern cuisine had begun.
New Orleans Born
Originally produced in a little warehouse in Gretna, Louisiana, across the Mississippi River from New Orleans, Blue Plate was one of the first commercially prepared mayonnaise brands in the country. In 1941, Blue Plate expanded to a new (and at the time) ultra-modern factory building in New Orleans’ Mid-City neighborhood. This iconic Art Deco building is now on the National Register of Historic Places.
For decades, Blue Plate has been a beloved local staple in New Orleans and beyond. Now its legend continues to spread, bringing out the best flavor in all kinds of foods, in homes and restaurants across America.
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