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This is some very powerful stuff and not for the faint of tongue, but absolutely de-lish!!! If you did it right, the sauce will be very sweet, the garlic will knock your socks off, the vinegar will open your sinuses for the rest of the night, and your tongue will definitely feel that pepper. Surprisingly though, the meal will set very gently on the stomach.
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This rémoulade recipe mixes the classic French ingredients with hot sauce, Worcestershire sauce, and red bell peppers.
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This recipe is by Dena Kleiman and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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