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
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
1 Combine all ingredients in a medium-size mixing bowl.
2 Mix well and season with salt and pepper to taste.
3 Cover and chill for at least 2 hours before serving. (Best when enjoyed in the first 24 hours.) .