Receta Rael's Approximation Of Remoulade Sauce

• 1/2 x Red onion
• 1 sm Green bell pepper (and I mean small)
• 2 stalk celery, leaves as well
• 1 Tbsp. Garlic, about, maybe more
• 2 tsp Salt, approx
• 1 Tbsp. Coarse black pepper, approx.
• 1 x Cayenne pepper, approx.
• 2 tsp 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 x -(up to)
• 2 Tbsp. Catsup
• 1 Tbsp. Worchestershire sauce, about
• 3 x Jalapenos (from my private stash for my meals, Rael ain't no fool, no response necessary)
• 1 Tbsp. Whatever Durkee's Warm Sauce is now called, about (I forget, but I used everything "warm" we had)
• White vinegar (I used tarragon, don't, suffice it to say some idiot didn't order any white vinegar)
• 1/2 x Lemon, juice of (thinking lime may be better)
• Parsley, fresh, about a small handful of picked leaves (or possibly chop fine and stir in)

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