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

Some will say we need to add “good works” to Christ’s work to be saved. Others will say since we are saved by God’s grace and because all of our sins are already forgiven in Christ we can live as we wish. So, the first says following God’s law is necessary to be saved. The other says following God’s law is unnecessary once saved. Both are terribly wrong! We are saved by grace alone, but the grace that saves is never alone. God’s grace will always give us the desire and ability to follow God. The greatest evidence that we are recipients of God’s grace will be seen through our obedience – not to get saved or stay saved, but proof that we truly are already saved.

Randy Smith

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
<[email protected]> on Dec 28, 1997

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