The Beginning

1929: Blue Plate Mayonnaise is introduced - Charles A. Nehlig, operations manager for Gulf and Valley Cotton Oil Company, conceived the idea of entering the mayonnaise business. Blue Plate Mayonnaise was launched as a $5,000 experiment within the Wesson Oil and Snowdrift Company.

Unique recipe: Blue Plate's success was built on its distinctive recipe using only egg yolks, which created a richer, denser flavor and creamier texture. Extensive taste tests with 100's of housewives ensured consumer appeal from the start.

Southern tradition: Blue Plate Mayonnaise quickly became an integral part of New Orleans cuisine and broader Southern culinary culture, featuring in dishes like potato salad, remoulade sauce, and dressed po'boys.

Expansion: By 1949, just 20 years after its inception, Blue Plate had grown from a $5,000 investment to a $20 million-a-year business, becoming New Orleans' largest food processor with distribution throughout the South

Gretna to MidCity

Originally produced in a little warehouse in Gretna, Louisiana, across the Mississippi River from New Orleans, Blue Plate was one of the first commercially prepared mayonnaise brands in the country. In 1941, Blue Plate expanded to a new (and at the time) ultra-modern factory building in New Orleans’ Mid-City neighborhood. This iconic Art Deco building is now on the National Register of Historic Places.

Spread The Love

Blue Plate Mayonnaise is known for its commitment to quality and tradition, and it continues to be a preferred choice for many consumers, especially those who appreciate its unique flavor and its association with Southern cooking. While the brand has evolved over the years, it has maintained its place as a well-respected mayonnaise brand with a rich history.