Mayonnaise the king of Condiment

Mayonnaise or also loving known as Mayo is the absolute best condiment hands down or at least it is in the south. A thick cold creamy sauce commonly used on sandwiches, hamburgers, and in composed salads also in some parts of the world a dip for fries. Mayo is also used in some tartar sauces, fry sauce, remoulade, salsa golf, ranch dressing, and rouille.

Mayonnaise is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice; there are many variants using additional flavorings. The color varies from near-white to pale yellow, and its texture is from a light cream to a thick gel.

Commercial eggless imitations are made for those who avoid chicken eggs because of egg allergies, to limit dietary cholesterol, or because they are vegans.

As any decent Southerner, I prefer the Blue Plate brand of Mayo, especially the olive oil base emulsion. Anything else is just salad dressing and just doesn't compare. And I'm not talking about a small little dab or a thin little layer, there's nothing worse than a dry sandwich or burger. I always ask for extra when I get a sandwich at my local Subway. So definitely a lot but not so much that it's leaking out of the sides.

Blue Plate Mayonnaise was New Orleans Born

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.

For decades, Blue Plate has been a beloved local staple in New Orleans and beyond. Now its legend continues to spread, bringing out the best flavor in all kinds of foods, in homes and restaurants across America.

So yes, Mayonnaise the emulsion is my condiment and not only my favorite but the king of condiments, and if you do some research you'll find here in the south we consume a lot of it but we aren't the highest consumers of Mayo, surprisingly that honor goes to Russia.