Remoulade Sauce

Remoulade Sauce

"Top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans."

Ingredients

·       1 cup mayonnaise

·       1/4 cup chili sauce

·       2 tablespoons Creole mustard

·       2 tablespoons extra-virgin olive oil

·       1 tablespoon Louisiana-style hot sauce, or to taste

·       2 tablespoons fresh lemon juice

·       1 teaspoon Worcestershire sauce

·       4 medium scallions, chopped

·       2 tablespoons chopped fresh parsley

·       2 tablespoons chopped green olives

·       2 tablespoons minced celery

·       1 clove garlic, minced

·       1/2 teaspoon chili powder

·       1 teaspoon salt, or to taste

·       1/2 teaspoon ground black pepper

·       1 teaspoon capers, chopped (optional)

Directions

1. Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.

Notes: 
1. I kick it up a little with ½ teaspoon of cayenne pepper
2. It's a little work to get all this stuff together, but worth it! You will have plenty for 
    future uses when done.