From potato salad seasoned with crab boil to dips comin’ in hot from the bayou, this game-day “Super Menu” is a winner. As an official sponsor of the 2025 Super Bowl Host Committee, we’re giving our guests a taste of New Orleans they’ll never forget! We created these recipes to represent the New Orleans and Louisiana food culture we’re famous for – and they’ll make a great kickoff for anyone’s game-day spread. That’s the good stuff!
Creole Shrimp Cocktail
Our Creamy Cocktail Sauce has a zesty horseradish kick that makes it the perfect dipping sauce for spicy boiled jumbo Gulf shrimp. This is a classic Southern appetizer and light luncheon dish that never goes out of style.
Fried Fish with Remoulade Sauce
Fry up some Louisiana love! Crispy, golden-fried fish with a spicy remoulade sauce is the perfect way to celebrate the flavors of the Gulf South. This recipe works well with catfish, drum, trout or any firm white fish.
Hot & Spicy Pimento Cheese
This classic Southern dip is always invited to the party. Mixing our Hot & Spicy Mayonnaise with cheddar cheese, aged gouda and pepper jack cheese will bring a much-loved traditional pimento cheese to a whole new level.
Cajun Dipping Sauce
A quick and easy pink fry dipping sauce for anything fried and anything seafood! Use it as a dipping sauce for boiled crawfish and shrimp, spread it on burgers, and serve it on the side with fried fish.
Chocolate Mayo Brownie Bites
Decadent meets delicious with help from a time-honored baking tip: add rich ‘n creamy Blue Plate Mayonnaise to cakes, cookies and brownies to get a soft texture and moist crumb every time. It’s the easy path to perfection.
Crab Boil Potato Salad
Game day can only get better with this potato salad on offer. It tastes just like the potato salad that Maw-maw makes with potatoes from a springtime seafood boil – spicy, zesty and unapologetically full of classic Louisiana flavor. Plus, Blue Plate Mayonnaise makes it extra rich ‘n creamy.
Southern Kick Coleslaw
A classic slaw with some extra Louisiana style heat provided by our Hot & Spicy Mayonnaise. Serve it chilled as the perfect complement to any hot barbecued or grilled foods.
In Louisiana we’ve got traditions all day long. One of the most hotly debated traditions around here, started long ago down the bayou in Cajun country, is putting potato salad in a bowl of gumbo. (But don’t worry, the rice doesn’t have to go anywhere! Two starches can be better than one, cher.)
The rules of potato salad in gumbo:
Across Louisiana we solidly agree on our love of gumbo, but we’re divided on this important matter of potato salad. Some of us want only rice in their gumbo, with maybe some potato salad on the side. Some want only potato salad in their gumbo. And some want both – if it’s done right! Everyone has their own way, but here is ours, and we’re sticking to it:
1. The potato salad has to be cold.
Gumbo is served piping hot and very peppery and spicy, so the trick is to scoop a little bit of the cold potato salad on your spoon first, and then spoon up the hot gumbo on top of it and eat it all in the same bite. The cold potato salad and spicy hot gumbo together create a sensation that’s as Louisiana as Mardi Gras and Jazz.
2. The creamier, the better.
You don’t put just any potato salad in gumbo. It has to be super creamy and “low profile” – with either small pieces of potato or mashed potato, and any seasoning veggies must be chopped small.
3. It has to be mustard based.
There’s some kind of je ne said quoi sensation when that cold, mustardy potato salad hits the hot, peppery gumbo. You kind of have to be there for it, so let’s get cooking!
4. There are no rules.
When all’s said and done, people will do it their way. They’ll put the potato salad in the bowl but at the very edge. Or they’ll drop it in the center of the gumbo. Or they’ll keep it in a separate side dish but still do the double dip thing. What’s important is to savor and enjoy two Southern culinary masterpieces whenever you can: Southern Potato Salad and Louisiana Gumbo. As they say down bayou in Cajun country, ca c’est bon.
What’s a potato salad without Blue Plate Mayo?
We hope we never find out! Blue Plate Mayo’s recipe using only the egg yolks whips up a perfectly creamy potato salad every time, to complement a gumbo or any other meal. Our favorite potato salad for gumbo is our Southern Potato Salad, but why stop there? Try these potato salads, all made extra rich ‘n creamy with help from Blue Plate Mayo – That’s the good stuff!
Southern Potato Salad
Every Southern family has a potato salad recipe – each one different but always delicious. A secret of potato salad: both potatoes and eggs need salt to bring out their flavor. Don’t overdo it, but don’t under-salt it, either.
Old Fashioned Potato Salad
Coarse-grain mustard, boiled egg, dill and red onion are the popular potato salad ingredients that make this simple recipe a classic. It’s perfect for gumbo!
Crab Boil Potato Salad
Game day can only get better with this potato salad on offer. It tastes just like the potato salad that Maw-maw makes with potatoes from a springtime seafood boil – spicy, zesty and unapologetically full of classic Louisiana flavor. Plus, Blue Plate Mayonnaise makes it extra rich ‘n creamy.
The best po-boys in the world can be found at the Oak Street Poboy Festival in New Orleans, and as the Official Mayo of Po-Boys, we’ll be at the fest. Meet us out there for live music and award-winning festival food on October 27!
Get ready to dive into the ultimate festival experience with the Blue Plate Mayo team! As proud sponsors, we’re bringing our own flavor of fun to four unforgettable Southern festivals this fall, and you won’t want to miss a second of it. From live music that’ll have you dancing all day to mouthwatering festival food, we’re spreading the good stuff everywhere we go.
October Festival Lineup:
- Southern Smoke Festival – October 5 in Houston, Texas
- Annual National Shrimp Festival – October 10-13 in Gulf Shores, Alabama
- Acadiana Eats Festival – October 26 in Lafayette, Louisiana
- Oak Street Po-Boy Festival – October 27 in New Orleans, Louisiana
At the festivals, just look out for Big Fluffy, our giant inflatable mayo jar mascot, and we’ll be there! Swing by to say hello and get a taste of some of our signature recipes – made with Blue Plate, of course. Plus, grab some free Blue Plate merch to take home. It’s going to be a celebration of Southern flavor, and we can’t wait to see y’all out on the festival grounds!
NEW ORLEANS, September 2024 – Louisiana-born Blue Plate is already a fan favorite in Baton Rouge, but the company is making it official as “The Official Mayo of the LSU Tigers” for the 2024-25 season. Founded in 1927, Blue Plate is beloved across the Gulf South and is the preferred mayo for tailgates and at many of Baton Rouge’s most iconic eateries.
Baton Rouge diners have long been able to enjoy Blue Plate at local institutions like the Pastime, Poor Boy Lloyd’s, George’s, Dearman’s, Mike Anderson’s and Phil’s Oyster Bar, but this season, Blue Plate lovers can add legendary Tiger Stadium to that list.
“At LSU Athletics, we are thrilled to partner with Blue Plate Mayo, a beloved brand that, like our Tigers, is a staple in Louisiana. We look forward to a winning season together, both on and off the field,” said Ben Price, director of partnerships at LSU Sports Properties.
“Blue Plate has been a family-owned, Louisiana company for nearly a century,” added Dan Trahant, director of marketing for Blue Plate. “We know how much food and football go hand in hand and we are proud to support the LSU Tigers by keeping fans fed and happy.”
In 2023, Blue Plate enlisted Baton Rouge-based design agency TILT for a packaging redesign that reflected the popular mayo’s Louisiana roots. The new label includes iconic Louisiana imagery and harkens back to the original blue plate Willow-ware china that inspired the brand name. The redesign signaled a rededication by Blue Plate to its roots here in the Pelican State.
This summer, Lieutenant Governor Billy Nungesser proclaimed Blue Plate “The Official Mayo of Po-boys.” The company also launched a flavor-packed new Creole Tartar Sauce and Creamy Cocktail Sauce – the perfect dips for boiled seafood and other tailgate favorites. Blue Plate’s egg-yolk-only recipe has been a consistent winner in blind taste tests across the industry.
Find tailgating tips and recipes at www.blueplatemayo.com and follow Blue Plate on Facebook or Instagram for all things mayo.
Blue Plate Mayo’s “Dressed Like a Champion” t-shirts are now available in LSU Tiger colors at Porch ‘n Pantry, the Blue Plate Merchandise online shop.
The Blue Plate Mayo “Dressed Like a Champion” po-boy t-shirt is now available in the LSU Tiger colors – purple and gold! It’s available for purchase online at PorchnPantry.com.
As the Official Mayo of the LSU Tigers, Blue Plate is the purr-fect ingredient for dips, grilling sauces and more – and that’s why we’ll be on the LSU Baton Rouge campus with our mascot “Big Fluffy” to spread the Tiger Spirit.
Come say hello, get some free Blue Plate merch and get cooking for the game. Need ideas? Grab our recipes below, and let’s do some tailgating!
Tiger Mayo
Combine rich n’ creamy Blue Plate Mayo with sweet and spicy Tiger Sauce to make an easy dipping sauce for fries, chicken strips and cut veggies, or use it as a spread to dress sandwiches and burgers.
Tiger Sliders
This sauce is epic, and gives these lil’ burgers a sweet and spicy punch. They’re quick, easy and perfect for prepping ahead of time. For tailgating, set up a burger making station and reheat the burgers and sauce when it’s eatin’ time.
Kickoff Chip Dip
Planning a game-day party or tailgate? This quick and easy dip is easy to make, travels well, and it’s delicious with chips or your favorite veggies.
Blue Plate Mayo makes grilling and serving great burgers a win-win. First, mix Blue Plate into your ground meat so those burgers will come off the grill extra juicy and flavorful. Then, dress them with a dollop of Blue Plate plus your krewe’s favorite toppings. Need ideas? Level up your burger grilling game in time for tailgate season with these recipes, from Cajun Smash Burgers and Classic Cheeseburgers to our famous “coastal” Pineapple Salsa Burgers with Alabama White Sauce. May the best burger win!
Cajun Smash Burgers
Smash burgers are pressed onto a griddle or skillet, which gives them a seared, smoky flavor and crispiness. These are seasoned with Cajun spices and topped with a spicy Cajun mustard sauce.
The Classic Cheeseburger
The classic cheeseburger is the star of any game day event or backyard BBQ – and also an easy weeknight meal. Rich ‘n creamy Blue Plate Mayo mixed into the ground beef makes burgers extra juicy and delicious.
Burgers with Pineapple Salsa and Alabama White Sauce
If there’s such a thing as a beach burger, this could be it. Dress it with pineapple salsa and a tangy, mayo-based Alabama White Sauce that’s a favorite in the Gulf Coast region for anything from burgers to ribs to wings.
Turkey Burger
Mix some Blue Plate® Mayonnaise into the ground turkey before grilling or pan frying to make turkey burgers that are extra juicy and delicious.
NEW ORLEANS, Aug 7, 2024 – New Orleans-founded Blue Plate Mayonnaise has extended its partnership as “Official Mayo of the New Orleans Saints” for the third season. Since 1927, Blue Plate has been a fan favorite in kitchens and cafés across the Gulf South and will again be available throughout the Caesars Superdome for the 2024-25 Saints season.
“We are thrilled to support our home team in our hometown,” said Dan Trahant, director of marketing for Blue Plate. “Saints fans across the region pick Blue Plate for tailgating and homegating for delicious dips, perfect burgers and can’t-miss sides, but they can also enjoy Blue Plate inside the Dome on their favorite Who Dat fuel.”
Blue Plate has remained a family-owned, New Orleans company for nearly one hundred years and the company’s egg-yolk-only recipe has been a consistent winner in blind taste tests across the industry.
Blue Plate Mayonnaise has been even more visible across the region recently with a new ad campaign declaring “That’s the Good Stuff” and numerous sponsorships of events and cultural organizations. Last month, Lieutenant Governor Billy Nungesser proclaimed it “The Official Mayo of Po-boys.” The company launched new Creole Tartar Sauce and Creamy Cocktail Sauce this summer and new Hot & Spicy Mayonnaise last year – coinciding with unveiling a new look that paid tribute to Blue Plate’s Louisiana roots.
Find tailgating tips and recipes at www.blueplatemayo.com and follow us on Facebook or Instagram for all things mayo. For Blue Plate Mayo merch visit porchnpantry.com/blueplatemayo
Get your tailgate krewe ready, because nothing can stop our passion for the win, and for championship-quality eats on game day. As the Official Mayo of the New Orleans Saints, we never settle and neither does our team, so kick off the season with some Louisiana-proud game day recipes made with Blue Plate – That’s the good stuff!
Spicy Fried Chicken Sandwich
Dressed with Blue Plate Hot & Spicy Mayo and a savory Bacon & Tomato Jam, this Southern style fried chicken sandwich is a winner. It’s our version of the one served at the Caesar’s Superdome during sports events.
Creole Hot Sausage Po-Boy
The Vaucresson family has been making sausage in New Orleans since 1899. Dressed with pickled onions and Blue Plate Mayo, this is a classic game day po-boy that’s not to be missed.
Bayou Hot Chicken Dip
Nothing says game day like hot chicken dip served right out of the oven. Reminiscent of the famous Buffalo chicken dip, ours uses a local Louisiana hot sauce to add deep bayou cayenne flavor.
Cajun Smash Burgers
Smash burgers are pressed onto a griddle or skillet, which gives them a seared, smoky flavor and crispiness. These are seasoned with Cajun spices and topped with a spicy Cajun mustard sauce.
We are thrilled to announce a special Summer Tasting Menu in collaboration with Chef Nathaniel Zimet of Boucherie Restaurant, at 8115 Jeannette Street in Uptown New Orleans. Throughout the month of July, you are invited to indulge in Chef Zimet’s carefully crafted 3-course Summer Tasting Menu for just $35!
3-Course Summer Tasting Menu for $35
Each dish on the Summer Tasting Menu is a true celebration of the freshest seasonal ingredients and the rich, diverse flavors that make our local cuisine so great. Chef Zimet’s creativity and dedication to quality promise a dining adventure that will tantalize your taste buds and bring fresh flavor to the long, hot days of another New Orleans summer. Learn more or reserve your table.
Don’t miss this opportunity to savor the best of the season at Boucherie
Inside every great po-boy, there’s one great mayo.
On June 1, 2024, in the courtyard of the New Orleans Jazz Museum down in the French Quarter, an historic announcement was made. Lt. Governor of Louisiana Billy Nungesser proclaimed Blue Plate Mayo to be the Official Mayo of Po-Boys – and we could not be more proud.
Leidenheimer’s, Chisesi’s and Parkway joined in the fun.
Our friends from Leidenheimer Baking Co., Chisesi Brothers Meats and Parkway Bakery & Tavern were with us for the historic moment. Plus, the crowd got to taste some great local po-boys, dressed with the good stuff of course – Blue Plate! The festivities were accompanied by the sounds of the Egg Yolk Jubilee Band, who performed a jazzy set as a nod to Blue Plate’s only-the-egg-yolks recipe, which makes our mayo extra rich ‘n creamy.
Justin from Parkway Bakery & Tavern was on hand to help serve samples of some classic po-boys to the crowd.
The great po-boy takeaway.
The message everyone left with was this: Whether it’s a messy roast beef debris, a fried shrimp, a hot sausage, or a Chisesi ham and Swiss, our po-boys are a testament to the flavors that make this city unique. So let’s dress them right!
The Egg Yolk Jubilee Band performed in a jazzy nod to Blue Plate’s only-the-egg-yolks recipe – the secret to our rich ‘n creamy taste!
Po-boys and Blue Plate Mayo go way back.
Since it was first made in New Orleans in 1927, Blue Plate Mayo’s rich and creamy, all-egg-yolk recipe has been the go-to for sandwiches, salads and dressings. After the po-boy came along in 1929, “dressing it” with lettuce, tomato, pickle and mayonnaise soon followed. And the rest is history that’s still in the making, every time we make or enjoy a New Orleans style po-boy, dressed.
Daisy, a member of the historic marching and masking group The Baby Dolls of New Orleans, poses in front of “Dat Giant Po-Boy from Blue Plate.”
