Raels Approximation of Remoulade Sauce

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...cant remember if were 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 didnt 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. Raels 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 idiots 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 Glens MM Recipe Archive, G Internet.