Artichoke Remoulade

Planning ahead (something I seldom do), I decided to make remoulade over the weekend in preparation for what I had planned on eating this week. For the first time in my life, I decided I needed to make fried green tomatoes, and what better topping than remoulade? I also had picked up some beautiful crab cakes from a local market, and have those on the schedule, as well as planned on making egg salad for sandwiches. Egg salad? You ask, quizzically. Yep. If you’re as lazy as I am, having remoulade on hand makes egg salad the easiest thing ever. Just chop your eggs, and spoon in the remoulade, a little at a time, until you get the desired texture. It works equally well in chicken and ham salads. I have another recipe on the blog that you can find here, but today I decided to mix things up a bit and add artichoke hearts. Boy, is this delicious!

Artichoke Remoulade

1½ cups Duke’s mayonnaise
¼ cup whole grain mustard
1 clove garlic, minced
1 t. smoked paprika
¼ t. Old Bay
¼ t. Crystal Hot Sauce
3 scallions, white and tender green parts, chopped
1 6-oz. jar marinated artichoke hearts, drained and minced
In a medium bowl, whisk together all ingredients until combined. Refrigerate for at least 4 hours to allow flavors to meld. Keeps, refrigerated, for 7-10 days. Makes 2 cups.

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