Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Muscadine Dipping Sauce

Muscadine jelly is one of the South’s greatest treasures. If you can’t find it in your local market, you live too far north.

Ingredients

1 /4 cup white vinegar

1 cup muscadine jelly

1 /4 cup Creole mustard

1 /4 cup horseradish

1 tsp black pepper

1 tsp salt

Instructions

In a medium sauce pan over medium heat, melt jelly with vinegar and stir until smooth.

Remove from heat and stir in remaining ingredients.

Yield: 2 cups

Recent Recipes

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Read more

Black-Eyed Pea Hummus

If you're looking for a creative twist on traditional hummus, black-eyed pea hummus is a delicious and nutritious option. Made with creamy black-eyed peas, tangy lemon, and a hint of garlic, this dip offers a unique Southern flair while keeping all the classic flavors you love. Perfect as a party appetizer, a spread for sandwiches, or a healthy snack, this recipe is both easy to make and irresistibly tasty.

Read more

Monkey Bread

A perfect breakfast for a house full of teenage boys. This version instructs you to make them in individual muffin tins, but they can also be made in a casserole dish. I like to top the warm, finished product with a small pat of butter and a pinch of salt.

Read more