This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

REMOULADE SAUCE

Juice from 1 large lemon
1 tsp. paprika
1 tsp. salt
Fresh-ground black pepper
1/2 cup white wine vinegar
1/4 tsp. tarragon
1 tbsp. chili sauce
1 scallion, sliced thin
1 clove garlic, minced
1/4 cup minced celery
1 tsp. dry mustard
1 1/4 cups olive oil

Place all ingredients except oil in a jar. Stir in oil a little at a time, then cover jar tightly and shake well. Refrigerate for at least one hour. Serve as a dipping sauce with cooked, chilled artichokes.