Rael's approximation of remoulade sauce
40 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Red onion | |
| 1 | small | Green bell pepper (and I mean small) |
| 2 | Stalks celery; leaves as well | |
| 1 | tablespoon | Garlic; about, maybe more |
| 2 | teaspoons | Salt; approx |
| 1 | tablespoon | Coarse black pepper; approx. |
| 1 | Cayenne pepper; approx. | |
| 2 | teaspoons | Paprika; approx. |
| ¼ | cup | Creole mustard; about (more if you're a mustard freak; I am not) |
| 2½ | cup | Mayo; about (I am a mayo freak) (up to) |
| 2 | tablespoons | Catsup |
| 1 | tablespoon | Worchestershire sauce; about |
| 3 | Jalapenos (from my private stash for my meals; Rael ain't no fool; no response necessary) | |
| 1 | tablespoon | Whatever Durkee's Hot Sauce is now called; about (I forget, but I used everything \"hot\" we had) |
| White vinegar (I used tarragon; do not; suffice it to say some idiot didn't order any white vinegar) | ||
| ½ | Lemon; juice of (thinking lime may be better) | |
| Parsley; fresh, about a small handful of picked leaves (or chop fine and stir in) | ||
Directions
Date: Tue, 12 Mar 1996 08:13:09 -0600 From: rael@...
Dropped a 6oz. ribeye sammich from the menu at the restaurant and added a grilled catfish sammich...can't remember if we're trying to pass it off as a Po-boy or not. Anywho...it needed a sauce to perk it up....and I saw this as a means of (finally) getting some heat into, or at least onto, the food at this establishment that underpays me so well. Still in the experimental stage and I didn't have anything but japs on hand...but wait until I get my hands on some habs...hehehe..gonna be a bright lite in the sky down here in Mississippi. All comments, favorite sauce recipes of similar type, and flames graciously accepted...and it was pretty good even if it did have a tarragon hint (see recipe). Taste as you make it, brave explorers....and my apologies if my approximations offend...but it works for me.
Rael's Approximation of a Remoulade Sauce (which is ambiguous at a minimum) NOTE: mayo based; no egg(s); could be made with eggless mayo and other vegan products, obviously.
Yield: a quart, more or less... Process in a food processor until quite unrecognizable (-izeable? I quit): Obviously, you can change amounts as desired. Now excuse me as I phone in a complaint to the radio station playing some idiot's remake of "If 6 was 9"...no bass, a drum machine, and the voice is run through a synthesizer or something...blasphemy, by damn. CHILE-HEADS DIGEST V2 #266
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .