Coquette sits in New Orlean’s Garden District with Chef Michael Stoltzfus at the helm. Since he opened the restaurant in 2008, Chef Stoltzfus has been serving an ever-changing menu that marries Southern flavors and ingredients with international inspiration. Chef Kristen Essig joined the team as co-chef and partner in 2016. Together, Chef Stoltzfus and Chef Essig create memorable dishes in a delightful setting. Currently, at Coquette, you can find the remoulade served with grilled gulf shrimp and fried green tomatoes.

Coquette Remoulade

Chef Michael Stoltzfus and Chef Kristen Essig
This complex mayonnaise-based sauce is creamy and tart with the perfect amount of spice.
5 from 1 vote
Course Appetizer
Cuisine Cajun
Servings 1 quart


  • 155 grams diced celery
  • 100 grams diced bell pepper
  • 25 grams finely chopped dill
  • 25 grams finely chopped parsley
  • 200 grams mayonnaise
  • 100 grams Creole mustard
  • 35 grams Crystal Hot Sauce
  • 105 grams ketchup
  • 30 grams horseradish
  • 12 grams salt
  • 9 g freshly ground black pepper


  • Mix all ingredients together and season to taste.
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Headshots provided by Bread & Butter P

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