Remoulade Sauce

This sauce is great for topping any kind of fish or shrimp.

1 C. Mayonnaise
1/4 C. chili sauce
2 Tbs. Creole mustard (spicy brown will do if you can't find the creole)
2 Tbs. extra virgin olive oil
1 Tbs. Louisiana hot sauce, or to taste
2 Tbs. fresh lemon juice
1 tsp. Worcestershire sauce
4 medium scallions, chopped
2 Tbs. chopped fresh parsley
2 Tbs. chopped green olives (can omit)
2 Tbs. minced celery
1 clove garlic, minced
1/2 tsp. chili powder
1/2 tsp. salt, or to taste
1/2 tsp. ground pepper
1 tsp. capers, chopped (optional)

Mix together the mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice and Worcestershire sauce. Once mixed well, stir in scallions, parsley, olives, celery, capers and garlic. Season with chili powder, salt and pepper. Cover and let refrigerate. It can be ready in an hour, but really does taste better the longer it sits. The chili powder and sauce can easily be adjusted to taste as it can come out a bit hot for some people. Also, if using capers and green olives, you may want to cut back on the salt.

This recipe does call for a bunch of stuff, and does take more than a minute to make, but the results are well worth it.