| 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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