This is a print preview of "Rael's Approximation Of Remoulade Sauce" recipe.

Rael's Approximation Of Remoulade Sauce Recipe
by Global Cookbook

Rael's Approximation Of Remoulade Sauce
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  Servings: 12

Ingredients

  • 1/2 x Red onion
  • 1 sm Green bell pepper (and I mean small)
  • 2 stalk celery, leaves as well
  • 1 Tbsp. Garlic, about, maybe more
  • 2 tsp Salt, approx
  • 1 Tbsp. Coarse black pepper, approx.
  • 1 x Cayenne pepper, approx.
  • 2 tsp Paprika, approx.
  • 1/4 c. Creole mustard, about (more if you're a mustard freak I am not)
  • 2 1/2 c. Mayo, about (I am a mayo freak)
  • 1 x -(up to)
  • 2 Tbsp. Catsup
  • 1 Tbsp. Worchestershire sauce, about
  • 3 x Jalapenos (from my private stash for my meals, Rael ain't no fool, no response necessary)
  • 1 Tbsp. Whatever Durkee's Warm Sauce is now called, about (I forget, but I used everything "warm" we had)
  •     White vinegar (I used tarragon, don't, suffice it to say some idiot didn't order any white vinegar)
  • 1/2 x Lemon, juice of (thinking lime may be better)
  •     Parsley, fresh, about a small handful of picked leaves (or possibly chop fine and stir in)

Directions

  1. Dropped a 6oz. ribeye sammich from the menu at the restaurant and added a grilled catfish sammich...cannot remember if we're trying to pass it off as a Po-boy or possibly not. Anywho...it needed a sauce to perk it up....and I saw this as a means of (finally) getting some heat into, or possibly at least onto, the food at this establishment which underpays me so well. Still in the experimental stage and I didn't have anything but japs on hand...but wait till 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.
  2. Rael's Approximation of a Remoulade Sauce (that is ambiguous at a minimum)
  3. NOTE: mayo based; no egg(s); could be made with eggless mayo and other vegan products, obviously.
  4. Yield: a qt, more or possibly less...
  5. Process in a food processor till quite unrecognizable (-izeable I quit):
  6. 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 possibly something...blasphemy, by damn.