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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.
Looking for a way to add a burst of flavor to your meals? Try Blue Plate Mayonnaise Creole Tartar Sauce. It's not just any tartar sauce; it's a rich, creamy blend designed to transform your dishes.
Made with the finest ingredients, including egg yolks, creole mustard, and pickles, this sauce is a testament to quality. It's perfect for a variety of uses, from a fish fry dip to a salad dressing. The versatility is unmatched.
Blue Plate Mayo, the foundation of our tartar sauce, has been recognized by Epicurious Magazine, Southern Living, and more. It's the taste that has captured the hearts of chefs and home cooks alike.
Our Creole Tartar Sauce is not just a condiment; it's a way to bring the spirit of New Orleans into your kitchen. With every bite, experience the rich culinary heritage of the South.
The sauce boasts a blend of soybean oil, vinegar, pickles, and spices, creating a perfect balance of flavor. It's the combination of quality ingredients that makes our sauce stand out.
It typically includes mayonnaise, Cajun seasoning, and sometimes horseradish, providing a spicy kick.
Louisiana tartar sauce often incorporates Creole mustard and spices, giving it a unique regional flavor.
While both are mayonnaise-based, remoulade is usually spicier and includes ingredients like capers and herbs.
Blue Plate Mayonnaise Creole Tartar Sauce is more than just a condiment. It's an experience. With its award-winning taste and versatile use, it will quickly become a staple in your kitchen. Try it today and taste the difference.
All authentic Louisiana meats and specialties 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 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. It arrived 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. This is my go-to online store now.