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.
It turns out that our simple, time-honored recipe of oil, vinegar and only the egg yolks is the secret to a rich, creamy mayonnaise that makes all your dishes more delicious. Southerners have spread the legend of Blue Plate for generations – and the word is getting out: Cook’s Illustrated, America’s Test Kitchen and Southern Living have all featured Blue Plate as a delicious mayonnaise that can hold 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.
See What Generations of
Blue Plate Lovers Have to Say