Remoulade Sauce a LA New Orleans

Ingredients

Contains: egg, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Finely chop the scallions, parsley, green olives, celery and capers (if using) so they are small and even.

2. In a medium bowl, whisk together the mayonnaise, chili sauce, Creole mustard, olive oil, lemon juice and Worcestershire sauce until smooth.

3. Add the hot sauce, minced garlic, chili powder, salt and ground black pepper, and whisk again to combine.

4. Fold in the chopped scallions, parsley, olives, celery and capers, if using.

5. Taste and adjust the hot sauce and salt as desired.

6. Cover and refrigerate for at least 30 minutes so the flavors blend before serving cold.