Remoulade Sauce a La New Orleans

Dexxii

1 cup mayonnaise

subheading: ¼ 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

½ teaspoon chili powder

1 teaspoon salt, or to taste

½ teaspoon ground black pepper

1 teaspoon capers, chopped (optional)

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