Name: Cajun Remoulade Sauce
Ingredients: 1 qt Mayonnaise; (not salad dressing); 4 Eggs; hard boiled; 3 tb Creole or dark mustard; 4 tb White vinegar; 4 tb Fresh parsley; chopped; 2 tb Paprika; 2 tb Worcestershire sauce; 3 tb Horseradish sauce; 4 Cloves garlic; chopped; Salt and pepper; to taste

Someone may ask, “But why should I rise early?” To remain too long in bed is a waste of time. Wasting time is unbecoming of a saint who is bought by the precious blood of Jesus. His time and all he has is to be used for the Lord. If we sleep more than is necessary for the refreshment of the body, it is wasting time the Lord has entrusted us to be used for His glory, for our own benefit, and for the benefit of the saints and unbelievers around us… Anyone who spends one, two, three hours in prayer and meditation before breakfast will soon discover the beneficial effect early rising has on the outward and inward man.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Eggs	Cajun	Creole/caju, Sauces	1	Servings

INGREDIENTS

1	qt	Mayonnaise; (not salad dressing)
4		Eggs; hard boiled
3	tb	Creole or dark mustard
4	tb	White vinegar
4	tb	Fresh parsley; chopped
2	tb	Paprika
2	tb	Worcestershire sauce
3	tb	Horseradish sauce
4		Cloves garlic; chopped
		Salt and pepper; to taste

INSTRUCTIONS

Whirl all the ingredients in blender or processor, add salt and pepper to
taste. Refrigerate 12 hours before using. Will keep several weeks in
refrigerator. This sauce is basically for use over shrimp, as a cocktail,
but can be used for many other things such as : a great dip, a spread for
chicken sandwiches, and as a dressing for any green salad. Makes 6 cups.
This is my friend Cynthia Smith's (nee Robichaux) recipe. I had it most
recently when she brought it as an item for our tailgate picnic (for
dipping shrimp) when we spent several days at the Round Top Antique
Festival.
It is published in Potluck on the Pedernales (Community Garden Club of
Johnson City, Texas). Cyn is business manager for this cookbook and it's
sequel, Potluck on the Pedernales, Second Helping. She contributed quite a
few recipes to both.
>From the cookbook: "A family recipe from my Acadian relatives in South
Louisiana, near New Iberia where good food and good times prevail. "
Recipe by: Cynthia Robichaux Smith
Posted to recipelu-digest Volume 01 Number 412 by Lou Parris
<lbparris@earthlink.net> on Dec 28, 1997

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