Rael’s Approximation Of Remoulade Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | Sauce | 40 | Servings | |
INGREDIENTS
| 1/2 | Red onion | |
| 1 | Green bell pepper, and I | |
| mean small | ||
| 2 | Stalks celery, leaves as | |
| well | ||
| 1 | T | Garlic, about maybe more |
| 2 | t | Salt, approx |
| 1 | T | Coarse black pepper, approx. |
| 1 | Cayenne pepper, approx. | |
| 2 | t | 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 | up to | |
| 2 | T | Catsup |
| 1 | T | Worchestershire sauce, about |
| 3 | Jalapenos, from my private | |
| stash for my meals Rael | ||
| ain't no fool no | ||
| response | ||
| necessary | ||
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 38
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 6.7mg
Sodium: 203.6mg
Potassium: 50.2mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: <1g
Protein: 1.3g