Since 1927, we’ve made our Real Mayonnaise from a simple, time-honored recipe of oil, vinegar and only the egg yolks, making it extra rich and creamy.
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.
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 every sandwich, chicken salad and deviled egg in the American South. A new era in American cuisine had begun.
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, perking up food in homes and restaurants across America.
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