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Just how deep is
your pepper love?

Come into the inner sanctum of
flavor and find out for yourself.
Crystal Hot Sauce was started in 1923 by Alvin Baumer who came to New Orleans after the Civil War. Alvin’s future father-in-law gave him a personal loan to buy a sno-ball syrup production company on Tchoupitoulas Street called Mill’s Fruit Products. Inside a drawer at Mill’s, Alvin stumbled upon a hot sauce recipe labeled Crystal Pure. Turns out, it was a recipe for success. Renamed Baumer Foods, Inc., the company grew quickly and moved to a larger plant on Tulane Avenue in Mid-City. Learn More > > >

Cooking with Crystal

Recipe Spotlight

Remoulade

Ingredients
 1 cup mayonnaise
 2 tbsp Creole or whole-grain mustard
 2 tbsp ketchup
 ½ cup green onions (finely chopped and just the green part)
 2 tbsp fresh parsley (finely chopped, no stems)
 2 tbsp celery (finely chopped)
 1 ½ tsp chopped garlic
 1 tsp sweet paprika
 1 tsp Crystal Hot Sauce
freshly ground salt and pepper to taste
Directions
Combine all ingredients in a medium-size mixing bowl.
Mix well and season with salt and pepper to taste.
Cover and chill for at least 2 hours before serving. (Best when enjoyed in the first 24 hours.) . 
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