REMOULADE SAUCE

 I use this sauce to top off a lot of the seafood dishes I cook.  Remoulade sauce is especially good on oysters, shrimp and catfish po’boys. This is a lot of ingredients, but believe me when I say it is delicious.

1 cup mayonnaise,  ¼ cup chili sauce, 2 ½ tablespoons Creole mustard,  2 tablespoons extra virgin olive oil,  1 tablespoon hot sauce, 1 teaspoon Worcestershire sauce, 4 green onions, 2 tablespoons green olives, 1 teaspoon sea salt, 2 ¼ teaspoons capers, 3 garlic cloves, minced, ½ teaspoon chili powder, ¼ cup fresh lemon juice, 2 tablespoons prepared creamy horseradish, 3 tablespoons yellow mustard, 3 tablespoons fresh flat leaf parsley, 2 tablespoons light brown sugar, ½  celery stalk, ½ teaspoon black pepper, 1 teaspoon seasoning salt.

Add all the ingredients into the food processor and blend until smooth.  Taste.    Cover, and refrigerate.  The sauce will keep for several days in an airtight container in the refrigerator.