Name: Rael's Approximation of Remoulade Sauce
Ingredients: 1/2 Red onion; 1 sm Green bell pepper (and I mean small); 2 Stalks celery; leaves as well; 1 tb Garlic; about, maybe more; 2 ts Salt; approx; 1 tb Coarse black pepper; approx.; 1 Cayenne pepper; approx.; 2 ts 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) (up to); 2 tb Catsup; 1 tb Worchestershire sauce; about; 3 Jalapenos (from my private stash for my meals; Rael ain't no fool; no response necessary); 1 tb 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); 1/2 Lemon; juice of (thinking lime may be better); Parsley; fresh, about a small handful of picked leaves (or chop fine and stir in)

The name of Jesus is not a magic incantation that causes demons to flee from before us. The seven sons of Sceva are an example of what can happen when people presume an authority they have not been given (Acts 19:13–16). Even Michael the archangel did not rebuke Satan in his own power but said, “The Lord rebuke you!” (Jude 1:9). When we start talking to the devil, we run the risk of being led astray as Eve was (Genesis 3:1–7). Our focus should be on God, not demons; we speak to Him, not them.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
	Vegan	Sauce	40	Servings

INGREDIENTS

1/2		Red onion
1	sm	Green bell pepper (and I mean small)
2		Stalks celery; leaves as well
1	tb	Garlic; about, maybe more
2	ts	Salt; approx
1	tb	Coarse black pepper; approx.
1		Cayenne pepper; approx.
2	ts	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) (up to)
2	tb	Catsup
1	tb	Worchestershire sauce; about
3		Jalapenos (from my private stash for my meals; Rael ain't no fool; no response necessary)
1	tb	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)
1/2		Lemon; juice of (thinking lime may be better)
		Parsley; fresh, about a small handful of picked leaves (or chop fine and stir in)

INSTRUCTIONS

Date: Tue, 12 Mar 1996 08:13:09 -0600
From: rael@EbiCom.net
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, http://www.erols.com/hosey.

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