Chef Nathanial Zimet, of Boucherie NOLA and Bourrée Cajun Smokehouse in New Orleans, makes a homemade pound cake that’s so golden, rich and velvety that he uses it as a base for other desserts, including his famous Ooey-Gooey Cake. But what’s his secret for making this perfect pound cake?

If you know, you know.

Chef Nathanial follows that old Southern tradition of adding Blue Plate Mayonnaise to his cake batter. Southern bakers know that a mayonnaise rich in egg yolks (Blue Plate is made with only the egg yolks) brings moisture and richness to cakes and gives them a soft crumb so velvety it pretty much melts on your tongue. Watch Chef explain how Blue Plate kicks up his cake recipe, and check out the Ooey Gooey Cake he makes using his pound cake as a base:

Chef Nathanial Zimet’s Blue Plate Mayo Pound Cake 

INGREDIENTS:

• 3 cups sugar
• 2 cups Blue Plate® Mayonnaise
• 4 large eggs
• 4 teaspoons vanilla extract
• 5 cups all-purpose flour
• 2 tablespoons baking powder
• 1½ teaspoons salt
• 1½ cups milk

INSTRUCTIONS:

1. Preheat oven to 350°F (175°C). Grease and flour a large tube pan or two loaf pans.
2. In a large mixing bowl, combine the sugar and Blue Plate Mayonnaise. Beat until smooth. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix just until combined – don’t overbeat.
5. Pour the batter into the prepared pan(s) and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely.

Hey LSU Football fans, Blue Plate is the purr-fect ingredient for gameday dips, grilling sauces and more. Need ideas? Grab our recipes below, and let’s do some tailgating with Blue Plate Mayo – That’s the good stuff!

Tiger Dip

Tiger Remoulade

Tiger Sliders

Slaw Dogs

Tiger Mayo 

 

 

Get ready to dive into the 2025 fall festival experience with the Blue Plate Mayo team! As proud sponsors of these unforgettable Southern fall festivals, we’re bringing our own flavor of fun to each of them, 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.

Catch us at these 2025 Fall Festivals:

• Southern Smoke Festival  – October 4, Houston, Texas 
• Acadiana Eats Festival – November 1, Scott, Louisiana
• Oak Street Po-Boy Festival – November 16, New Orleans, Louisiana

Look for the Blue Plate Team at the festivals and come say hey!  We’ll be serving up samples of our signature recipes – made with Blue Plate, of course, and handing out free Blue Plate merch to take home. It’s going to be a celebration of Southern culture and flavor, and we can’t wait to see y’all there!

 

 

 

New Orleans-founded Blue Plate Mayonnaise is proud to announce we have extended our partnership as “Official Mayo of the New Orleans Saints” for another NFL 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 2025-26 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. In additions, Lieutenant Governor Billy Nungesser has proclaimed Blue Plate “The Official Mayo of Po-boys.”

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

Nothing says summer in Louisiana more than the taste of ripe, juicy Creole tomatoes. To celebrate Creole tomato season, we asked Lafayette, Louisiana, recipe creator Jolie Meaux of Porch Wine & Gravy to come up with a recipe that’s easy, delicious, uses local ingredients and won’t break the bank. The result? Mini Creole Tomato Pies, made with a clever and easy sandwich-bread crust. (Being from Cajun country, Jolie uses Evangeline Maid brand bread, but any white sandwich bread will do).

They’re the perfect bites for everything from family cookouts to fast weeknight suppers. “These pies remind me of my Maw Maw’s cooking,” says Jolie, “and if I’m making her recipes, I’m using her mayo – Blue Plate!” (We heard dat.) Get the recipe for this Southern comfort food below and bring a little Louisiana summer to your table.

CREOLE TOMATO PIES

Ingredients

Tomato Mixture

• 2 medium Creole tomatoes
• 4 tablespoons red onion, finely chopped
• 3 garlic cloves, minced
• 3 tablespoons fresh basil, finely chopped

Pie Filling

• 6 strips cooked bacon, finely chopped
• ½ cup Blue Plate Mayonnaise
• ½ cup sour cream
• 2 teaspoons Creole/Cajun seasoning
• ¼ cup green onion, thinly sliced
• 1 cup sharp cheddar, shredded
• 3/4 cup pepper jack cheese, shredded
• 1 tablespoon Creole mustard

Pie Crust

• 12 slices white sandwich bread
• 2 tablespoons butter, softened
• Thinly sliced tomatoes, for garnish (optional)

Directions

1. Make the tomato mixture: Thickly slice, salt and drain the tomatoes. Blot them with paper towel to remove excess moisture and salt. Finely dice the tomatoes and combine them in a bowl with the basil, red onions, garlic and pepper. Mix well.
2. Make the pie filling: In a separate large bowl, combine the bacon, mayonnaise, sour cream, Creole/Cajun seasoning, green onion, sharp cheddar, pepper jack and mustard.
3. Make the crust: Preheat the oven to 350°F (175°C). Using a large biscuit cutter or empty soup can, press the cutter on each bread slice, forming a crustless circle. Using a rolling pin on a clean surface, roll each bread circle until uniformly thin. Lightly butter one side of the bread circle. Gently press the bread circles into a muffin tin, butter side down. Bake for 3-5 minutes, just enough to dry them out but not brown them. Remove from the oven and let cool slightly.
4. Make the pies: Fill each crust halfway with the tomato mixture. Top with 1 to 1 ½ tablespoons pie filling, to just above the crust (the filling will deflate while cooking). Bake for 30 minutes. Remove the muffin tin from the oven and place it on a cooling rack for 15 minutes. Gently run a butter knife around the edges of each mini pie, remove from the pan and serve.

The perfect grilled cheese is a easy with Blue Plate Mayo. For busy weeknights and action-packed weekends, Blue Plate’s turns simple ingredients into delicious, easy snacks and meals. From our go-to grilled cheese hack (it’s in the recipe) to crispy chicken fingers, extra-creamy mac ‘n cheese and more, these easy recipes will bring everyone to the table in no time. That’s the good stuff!

Perfect Grilled Cheese

Crispy Baked Chicken Fingers

Classic Ham & Swiss Sliders

Creamiest Ever Macaroni & Cheese

Over-the-Top Banana Bread

Potato salad brings the creamy comfort. Coleslaw brings the cool crunch. When burgers are sizzling and barbecue is on the menu, it’s been said that Southerners debate which side deserves a spot on the plate. Or do we just make room for both? Whether you’re Team Potato Salad or Team Coleslaw, we’ve rounded up our top recipes for keeping everyone’s plate full.

TEAM POTATO SALAD

 

• Crab Boil Potato Salad – Just a little Crab Boil Seasoning gives this creamy potato salad a coastal twist.
• Southern Potato Salad – Because eggs and potatoes belong together in every Southern potato salad.
• Bacon Potato Salad – Cajun-spiced potatoes and crispy bacon make this one hard to beat.
• Spicy Old-Fashioned Potato Salad – A kicked-up version of the classic.
• Pressure Cooker Potato Salad – The creamy comfort of homemade potato salad with less fuss.
• Spicy Kimchi Potato Salad – A mashup of Southern comfort and Korean heat.
• Old-Fashioned Potato Salad – The classic recipe every cookout table needs.
• Nicoise Potato Salad – French inspired, with fresh vegetables and big flavor.
• Smashed & Grilled Potato Salad – Crispy edges, creamy centers, and lots of Southern flair.

TEAM COLESLAW

 

• Killer Hogs Coleslaw – This BBQ joint-style slaw belongs with every sandwich.
• Cane Syrup Coleslaw – Cane syrup brings sweet Southern balance to the bite.
• Creamy Carolina Style Slaw – Cool, creamy and made for piling onto pulled pork.
• Southern Kick Coleslaw – A little heat makes this slaw stand out from the crowd.
• Ugly Dog Slaw – Don’t judge the name – it’s a fan favorite for a reason.
• Broccoli Slaw with Alabama-Style BBQ Sauce – Crunchy broccoli, tangy white barbecue sauce.
• Buttermilk Coleslaw – Rich, creamy and destined for summer.
• Tangy Collard Green Coleslaw – A Southern spin on slaw with collards front and center.
• Hot & Spicy Slaw – Crisp, cool and packing the right amount of heat.

 

 

 

At his backyard BBQ in Houston, Texas, Chef Lucas McKinney of Josephine’s Gulf Coast Tradition is firing up this must-make dish of the summer. It’s called Bayou BBQ Shrimp, and it has a secret ingredient that makes all the difference – Blue Plate Mayo in the grill sauce. That’s the good stuff!

“I grew up on Blue Plate,” Chef Lucas told us. “Not only is Blue Plate my favorite mayo for dipping and spreading, it’s also a secret weapon for grilling.” Watch Chef Lucas reveal his technique for perfect grilling, then grab his Bayou BBQ Sauce recipe below and fire up your grill to taste how good summer can be.

Chef Lucas’ Bayou BBQ Shrimp 

INGREDIENTS:

• 2 cups Blue Plate Mayonnaise
• ½ cup Worcestershire sauce
• 2 teaspoons Dijon mustard
• 2 tablespoons fermented crab paste (substitute shrimp paste or fish sauce if unavailable)
• Zest and juice of 4 lemons
• 2 teaspoons celery salt
• 2 teaspoons smoked paprika
• 4 cloves garlic, finely grated
• About 2 pounds large raw shrimp, peeled with heads on (or other protein)
• ½ cup sliced green onions, for garnish

INSTRUCTIONS:

• In a big bowl, whisk together all sauce ingredients until smooth and well combined.
• Place some of the sauce in a separate bowl and refrigerate, to serve on the side for dipping.
• Grill your shrimp, basting with the remaining sauce as it grills.
• Flip and continue basting until sauce caramelizes and shrimp is fully cooked.
• Garnish with green onions and serve with dipping sauce on the side.

Grilling tricks & tips from Chef Lucas

Bayou BBQ Sauce works for any kind of grill-friendly seafood, including shrimp, oysters and firm, hearty fishes like redfish. And Blue Plate’s egg-yolks-only recipe not only makes it creamy and delicious – it also seals in juicy flavors and keeps foods from sticking to the grill.

Speaking of grilling, here are a few of Chef Lucas’ best tricks and tips:

* Soak wooden skewers for at least 30 minutes to prevent burning.
* Baste and flip often for that perfect caramelized finish.
* Preheat the grill fully for ideal char and easy release.
* Mix Blue Plate into burger patties to hold them together
*Toast buns with a swipe of Blue Plate for golden crispiness.

Meet the Chef:

Chef Lucas McKinney is executive chef at Josephine’s in Midtown Houston, but he’s also got roots in Louisiana and Mississippi. Since opening Josephine’s in 2023, he’s earned acclaim from Texas Monthly, Eater, and CultureMap Houston, which named him 2024’s Rising Star Chef of the Year.

 

Let’s do it:

Get the bacon cooking on a sheet pan in the oven. Prep fresh, interesting and colorful add-ons for dressing their sandwiches. Choose hearty sliced breads for toasting (set the toaster on the table as part of the spread) and some fresh New Orleans style French bread (aka po-boy bread).  

• Crispy Bacon: Hickory smoked bacon, peppered bacon, turkey bacon, and plant-based bacon if you want a vegan option. Pro tip: Roast the bacon in the oven on rimmed sheet pans (1 lb bacon per pan) at 375°F for about 15 minutes.
• Fresh Lettuce: The colder and crispier, the better – such as Romaine or good old iceberg lettuce, because it’s as crispy as lettuce gets.
• Tomatoes: Go for the ripest, prettiest you can find – Roma tomatoes, beefsteak, heirloom or Creole tomatoes. Chill and slice ’em thick.
• Bread: Any great quality sliced breads from white sandwich to crusty sourdough to New Orleans style French bread, if you can get it.
• Extra Toppings & Sides: Set out sliced avocado, sliced cheeses, Hot Collard Greens, our Hot & Spicy Pimento Cheese, sliced red onions, salt & pepper, pickles and potato chips.

Layer on the condiments, made with Blue Plate Mayonnaise.

Enjoy a classic BLT made with Blue Plate Mayo, and make it Cajun with some Blue Plate Hot & Spicy and a sprinkle of Tony Chachere’s. Or mix it up with easy-to-make mayo-based condiments such as Hot Dill Pickle Mayo, Louisiana Style Remoulade Sauce, Homemade Ranch Dressing, Pink Fry Sauce, and our famous Hot & Spicy Pimento Cheese – a dip that doubles as a sandwich spread.

Prep Ahead: How to Assemble a BLT Bar.

So easy! A BLT Bar can be prepped mostly ahead of time. Cook the bacon, arrange it on a platter on paper towels, and keep it warm. Make your condiments, sandwich spreads, sauces and add-ons. When it’s time to eat, slice and arrange the tomatoes, lettuce and other toppings on platters, set out the condiments, fire up the toaster and ring the dinner bell!

How do you BLT? So many ways.

Love some hot Cajun collard greens? Make a “Cajun BLT” Po-Boy with Louisiana-style smoked sausage on fresh New Orleans po-boy bread, dressed with hot cooked collards, tomatoes and Blue Plate Hot & Spicy Mayo. 

Or how about hickory smoked bacon, beefsteak tomato, Romaine lettuce, and Hot & Spicy Pimento Cheese (see the recipe for this sandwich spread and dip below) on toasted sourdough? A BLT Bar feeds your crew with something to please every taste, all dressed to perfection with Blue Plate Mayonnaise – That’s the good stuff!

Our Famous Hot & Spicy Pimento Cheese Recipe:

Ingredients

• 4 ounces extra-sharp cheddar cheese, shredded
• 4 ounces pepper jack cheese, shredded
• 4 ounces aged gouda cheese, shredded
• 4 ounces cream cheese
• 1/2 cup Blue Plate® Hot & Spicy Mayonnaise
• 1 (4 ounce) jar pimentos, drained
• 1/4 cup green onions, chopped
• 1 tablespoon grated sweet onion
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon coarse salt
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon granulated sugar

Directions

Combine the cheddar, pepper jack, gouda, cream cheese, mayonnaise, pimentos, onions, Worcestershire sauce, salt, paprika and sugar in a bowl and mix well. Divide the mixture in half and place half in the bowl of a food processor and pulse until somewhat smooth. Transfer the mixture to a large bowl with the remaining cheese and fold together. Refrigerate for at least 2 hours and up to overnight to allow the flavors to meld.

At Hogs For The Cause 2025, one incredible recipe stole the show in the Blue Plate® Mayonnaise Best Side category. Congratulations to Team Stabbin’ for bringing the heat (and the sweet) with this dream of a winning side dish. Whether you’re planning your next backyard bash or just want to savor a taste of the South, this side will bring serious Louisiana flavor to your table. That’s the good stuff!

Captain’s Smoked Bacon-Wrapped Shrimp with Louisiana White Sauce

Recipe courtesy of Hogs For The Cause Team Stabbin’

INGREDIENTS

Shrimp:

• 1 pound jumbo raw shrimp, peeled and deveined (leave tails on)
• 1 pound uncured bacon
• 1 cup olive oil
• Juice of 2 limes
• 3 cloves garlic, diced
• Wooden toothpicks, soaked in water for 20 minutes
• 2 tablespoon Cavender’s Greek Seasoning
• 1 tablespoon salt

 

Louisiana White Sauce:

• 1 cup Blue Plate® Mayonnaise
• ½ cup cider vinegar
• 2 tablespoons cane syrup
• 1 tablespoon prepared horseradish
• 1 teaspoon black pepper
• Juice of 1 lemon
• ¼ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper
• ½ jalapeño, seeded and diced
• 1 tablespoon diced pickles (spicy style if available)

INSTRUCTIONS

1. Whisk together the olive oil, lime juice and garlic. Add the shrimp; cover and marinate in refrigerator overnight.
2. Make the Louisiana White Sauce: In a bowl, whisk all sauce ingredients together. Cover and refrigerate for at least 8 hours or overnight.
3. Drain the shrimp and season with the Greek seasoning and salt. Wrap each shrimp with bacon and secure with a soaked toothpick.
4. Smoke the shrimp at 250°F for 1 hour using applewood chips or chunks.
5. Arrange the shrimp in a pinwheel on a platter with tails pointed inward. Drizzle generously with Louisiana White Sauce and garnish with chopped chives.