Looking for Houston’s dipping sauce recipe. Sauce served with their grilled artichokes.
Houston’s Artichoke Dip
2 cloves garlic - minced
2 Tbls. minced onion
1/4 cup real butter
1/4 cup all-purpose flour
2 cups heavy cream
1/4 cup chicken broth
2/3 cup fresh-grated Pecorino Romano cheese
2 tsp. fresh-squeezed lemon juice
1/2 tsp. hot sauce
1/2 tsp. salt
1/4 cup sour cream
(2) 10 oz. boxes frozen chopped spinach - thawed, squeezed dry
12 oz. jar artichoke hearts - drained, coarsely chopped
1/2 cup shredded white cheddar cheese
-In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 - 5 minutes.
-Stir in flour and cook for 1 minute.
-Slowly whisk in cream and broth and continue cooking until boiling.
-Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
-Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
-Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
-Sprinkle cheddar evenly over top(s).
-At this point, the dip can be refrigerated until ready to serve, if desired.
-Microwave dip on 50% power just until cheese has melted.
Thank you for the recipe but I am looking for one that they use with their grilled artichokes.
I’m still looking for the sauce served with the grilled artichokes
I found this online and wanted to share since it is so hard to locate:
Houston’s Grilled Artichokes & Remoulade Sauce
2 large artichokes
1 lemon, quartered
3/4 cup olive oil
4 cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown. Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat. Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper. Chill artichokes for 1 hour. Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.
2 cups mayonnaise
3 tablespoons green sweet relish
2 garlic cloves, minced
2 teaspoons capers
1 tablespoon anchovy paste
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
In a medium bowl, combine all the ingredients and mix well. Season, to taste, with salt and pepper. It is best to refrigerate for several hours to allow the flavors to meld.
Thank you very much. I’ve been looking for this recipe for quite some time.
I do not think this recipe for the dipping sauce is correct. Matter of fact, I just made it and it is wrong. I have changed it to more closely resemble the Houston’s recipe. It needs sour cream, green onion, minced red onion, horseradish, more Dijon and more lemon juice, more anchovy paste (just a little bit), and more Worcestershire. I added chives in addition to the green onions and a little bit or cayenne.
It is still not perfect but this recipe alone will not get you there. It is a good base and nothing should be eliminated but it is not correct on its own.
Perhaps chopping the capers rather than using them whole would help.
A friend who works there told me it was mayo, fresh minced tarragon and a tiny bit of onion and garlic salts. That’s all.
No, it’s more complicated than that. The sauce has a slightly chunky texture. The minced onion is essential.
I don’t know if the Houstons restaurants around my area make the remoulade different than the one you have been to, but there is no raw red onion in the remoulade. The person who posted that it was mayo with taragon and some onion and garlic salts was actually closer than most recipes I have seen. There is parsley and taragon in there, and green onion, and definitely a coarse grain mustard of some sort. I would guess that some acid too, maybe from lemon juice… as well as garlic and chopped cornishons or something similar in the relish department. There is no anchovy in their recipe (I have asked, because I have a serious allergy to fish). I also do not think there is worcestershire sauce - also for this reason, as it too has anchovy in it and I have never had a reaction to the remoulade. I have also never tasted horseraddish in the remoulade at Houstons.
Traditional French Remoulade sauce (the kind we learned in culinary school) is as follows:
1 Cup good quality Mayo
2 Tbsp French Mustard
1 Tbsp capers, drained, rinsed and very finely chopped
1 Tbsp chopped cornishon pickles
2 Tbsps chopped chervile
1 Tbsp chopped taragon
Salt and Pepper to taste
The Houstons recipe is definitely a slight variation on this traditional French recipe. When I make these at home I replace the Chervile with parsley and add some garlic powder and lemon juice. I also add about 1 Tbsp chopped scalion (just the whites). This comes fairly close the the Houstons version.
I would additionally add that there is no garlic rubbed onto the artichokes before grilling, it would burn and there is no seasoning other than salt and pepper on these. They are simply blanched until tender, then seasoned with olive oil, salt and pepper and grilled. If you don’t add a wood smoke to your grill, you cannot replicate the flavor of the grilled food at Houstons. Anyone who has been there can attest to the smell of wood smoke even when you are walking up to the place, and you can see the wood piles in the kitchen. These artichokes always have a wood smoke flavor, and would taste wrong without it.
Restaurant Dipping Sauce is a better Technique for make a Delicious test
That make a better dish ,so you can try nice recipes.
I have asked my friends that work there and they said its made from mayo, lemon juice, garlic, thyme, salt and pepper, but I don’t know the proportions. The fresh chopped garlic and thyme give the dip that chunky texture.
I had the artichokes and the remoulade sauce last night and brought the leftovers home. I took a small spoonful and rinsed away the mayonnaise in a fine mesh sieve. All that was left after rinsing was minced scallion, minced parsley and mustard grains. This came from a Houston’s in NJ so it’s possible that the recipes vary but I don’t believe there’s garlic, pickle or relish or thyme in the recipe. I do think, in addition to mayo, whole grain mustard, scallions & parsley that it contains lemon juice, sugar and some cayenne pepper but I have tried to duplicate it yet.
remoulade is Zatarains Creole Mustard, lemon juice, and a dash of tabasco with the obvious mayo, parsley and scallions.
That’s it- definitely no sugar. Forget looking for secret spices, its the mustard choice.