Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Crafted with a rich Southern heritage and trusted flavor that generations have enjoyed.
Great for sandwiches, potato salad, chicken salad, deviled eggs, dips, dressings and sauces.
Since 1927, Blue Plate® Mayonnaise has been perking up sandwiches and Southern classics alike, like potato salad, chicken salad and deviled eggs.
It’s made like homemade with our simple time-honored recipe of oil, vinegar and only the egg yolks, making it extra rich and creamy.
Since our founding in a little warehouse in Gretna, Louisiana, in 1927, Blue Plate has enhanced countless meals with our rich and creamy mayonnaise. Our unique recipe is made from simple ingredients, like oil, egg yolks and vinegar, to make all your dishes more delicious.
Whether it’s a light variety or the tried-and-true original, Blue Plate Mayonnaise continues to delight customers with its quality, heritage and legendary taste. From sandwiches and salads, to dips, dressings and sauces, our tasty mayonnaise is the perfect addition to any meal.
Featured by Cooks Illustrated/Cooks Country Magazine and Americas Test Kitchen in their Mayonnaise Taste Tests in 2012
Ingredients list:
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.