Photo Credit: McIlhenny Company/Tabasco® Brand Pepper Sauce Yield: 8 servings. 16 portobello mushroom caps, medium 8 fresh artichokes 8 oz. olive oil 4 oz. balsamic vinegar to taste, salt ROASTED GARLIC REMOULADE: 20 oz. mayonnaise 2 Tbsp. lemon juice 2 garlic bulbs, roasted 1 Tbsp. capers 4 gherkins 1 Tbsp. Dijon mustard 1 Tbsp. Tabasco® brand Garlic Pepper Sauce 1 Tbsp. Tabasco® brand Chipotle Pepper Sauce For roasted garlic Remoulade: Combine all remoulade ingredients in a food ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.