This dip / sauce is really delicious on anything: roasted potatoes, french fries, seafood, burgers or crackers. I honestly don’t remember where I found the recipe, so I can’t give credit to whoever invented it. But I really love it as a dip for grilled fresh artichokes. To prepare the artichokes, simply steam them in a big pot (1 per person for appetizer) for about 15 minutes and cut them in half. Remove the flower in the middle — it is not edible. Brush the cut sides with a bit of olive oil and place them on a hot grill for a few minutes to put grill marks on them. Dip the leaves in the sauce and enjoy. Also, the heart of the choke that remains after the leaves are all pulled off is very delicious.

Remoulade Dip / Sauce

1 cup mayonnaise
2 tablespoons creole mustard or whole grain mustard
2 tablespoons ketchup
1/2 cup finely chopped green onion
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh celery
2 garlic clove, minced
1 teaspoon prepared horseradish sauce
1 teaspoon paprika
1 teaspoon hot sauce

Mix all ingredients together and refrigerate, covered, for at least one hour to allow flavors to mingle.

Please Subscribe

Join our mailing list to receive the latest blog posts from Paul. We won't give your information to anyone else and there's no spam ever -- and that's a promise.

You have Successfully Subscribed!