Blue Plate Special: Luzianne Café’s Buttermilk Dressing

The classic mayo brand opens its own taste of the South in New Orleans

Photo: Jenny Adams Freelance LLC

Artifacts at Luzianne Cafè.

Blue Plate Mayonnaise is no stranger to Southern gatherings. Slathered on BLTs, folded into potato salad, and reached for across picnic tables and white tablecloths alike—it’s been a pantry staple since it launched in Louisiana back in 1927. In late 2022, Blue Plate’s parent company—Reily Foods Company—took those NOLA roots even deeper by opening Luzianne Café, a love letter to Blue Plate and its other stable of products, from coffee to hot sauces, next to its Warehouse District headquarters. 

photo: Jenny Adams Freelance LLC
Fried chicken sandwich at Luzianne Cafè.

From a front counter decorated with sepia-toned photos of Reily family members, the restaurant serves all-day breakfast and lunch. Original advertisements, hung as backlit posters, features the likes of one-time Luzianne Coffee and Chicory spokesperson Betty White framed in pink, beaming and holding two coffee cups. 

The menu, of course, doesn’t just feature Blue Plate as a condiment; the mayo gets revamped and reimagined in all manner of sauces, each produced on-site, adding a boost to Caesar dressing, classic remoulade, and more. 

Stay in Touch with G&G
Get The Skillet, our weekly food and drink newsletter.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

By 11:00 a.m. on a weekday, the place bustles with a range from construction workers to lawyers in suits. General manager Alfred LaNasa joins me as I sit at a communal table with a spicy fried chicken sandwich and a double-stack burger, a delightful mess that reminds me of a roadside, wax-paper-wrapped burger I used to get in the 1980s with my grandfather.

The former features a tart pop of vinegar from house-made pickles and soft, buttery challah buns. It’s spicy, but not overly so. “We use a combination of our two hot sauces in that,” LaNasa says, as I cut the monstrosity in half with a steak knife. “That sauce on the chicken is a mix of Try Me Cajun Sunshine and our Try Me Tiger Sauce, plus a little honey for sweetness. Then, on the side, we have our Blue Plate–based buttermilk dressing, for dipping.”

photo: Jenny Adams Freelance LLC
Market at Luzianne Cafè.

The far corner of the factory space offers a petite market, where diners can pick up Reily products such as those aforementioned hot sauces, Blue Plate mayo, and the brand’s Luzianne ground and whole-bean coffees. And while I wish they sold the buttermilk dressing (cough: by the gallon), Luzianne shares the recipe—which could also be used to dress up a crudité platter or replace the tartar sauce on a fried catfish plate—here.


  • Luzianne Café Buttermilk Dressing (Yield: 2½ cups)

    • 1⅓ cups Blue Plate Mayo

    • 1 cup buttermilk

    • 3 cloves garlic, minced

    • ½ tsp. celery salt

    • ½ tsp. cayenne pepper

    • 2 oz. fresh lemon juice

    • ⅓ oz. hot sauce (Luzianne prefers Try Me Cajun Sunshine)

    • 1 tsp. fresh dill, finely chopped

    • 1 tsp. fresh parsley, finely chopped

    • Salt and pepper, to taste


  1. Mix all the ingredients except the fresh herbs well in a food processor. Finely chop the herbs and fold into the mixture. Add salt and pepper to taste.