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Bertman Original Ball Park Mustard
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Melt Bar and Grilled Southern Remoulade

Chef Submissions, Sauces

Ingredients:

  • 3 Cups Mayonnaise

  • 1 1/4 Cups Diced Celery

  • 1 ¼ Cups Sliced Scallions 

  • 10 Tbsp. Bertman Original Ball Park Mustard 

  • 10 Tbsp. Apple Cider Vinegar 

  • 10 Tbsp. Minced Parsley 

  • 5 Tbsp. Tomato Paste 

  • 2 ½ Tbsp. Hungarian Paprika 

  • 1 1/3 tsp Minced Garlic.

  • 1 1/3 tsp. Kosher Salt 

  • 1 1/3 tsp. Cayenne Pepper

Instructions:

Combine all ingredients (except the mayonnaise) in a food processor. Process the mixture until it’s fairly smooth, with no large pieces of celery remaining. Add the mayonnaise and continue to process until fully incorporated.

Used In:

Fried Green Tomato BLT & Dip for Fried Pickles at Melt Bar and Grilled 

 

Submitted by Matt Fish – Owner/Founder, Melt Bar and Grilled

← Spice Kitchen & Bar Pimento Cheese Fahrenheit Bertman Pork Marinade →
Skills

Bertman Original Ball Park Mustard, Chef Submitted, Comfort Food, Cookout Foods, Dip, Eggs, Matt Fish, Melt Bar and Grilled, No Cooking, Quick and Easy, savory, Vegetarian

Posted on

November 7, 2017

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