Non-Stick Grilling With Blue Plate Mayo

When the weather warms up, it’s time to fire up the grill. But no matter how much oil you use, there’s always that moment when your delicate fish, perfect pork chop or beautifully marbled beef burgers flare up and stick to the grill. Why? Oil and water don’t mix, so when foods are cooking on the grill, the oil runs off and often causes flaming. Those flare-ups also cause delicate proteins to dry out and stick to the grill. 

The Non-Stick Power of Blue Plate Mayo

Try using a thin layer of Blue Plate Mayo spread evenly over your fish, chicken or beef. Here’s why it works:

• Blue Plate Mayo has a high smoking point, so it will not burn like butter or smoke like oil.

• Blue Plate Mayo is made with only the egg yolks, oil and vinegar, forming a delicious emulsion that adheres well to food, allowing it to grill without sticking.

• Blue Plate Mayo encapsulates the foods you’re cooking, sealing in flavorful juices and helping to prevent food from sticking or getting dry. 

A vehicle for flavor – Now that’s the good stuff!

Think of Blue Plate Mayonnaise as a vehicle for flavor. Add any number of spices, herbs or citrus (finely grated peel or juice) to a couple tablespoons of Blue Plate Mayonnaise, infusing it with flavor. Coat the meat, fish or vegetables with the mayo mixture before grilling. As the liquid from the coating evaporates, the flavor condenses and the juices are sealed in. It is a win-win-win situation for keeping foods from sticking, adding flavor to your foods and grilling like a pro. 

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