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+ servings

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

Ingredients
  

  • 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

Instructions
 

  • Mix all ingredients together and season to taste.
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