REMOULADE SAUCE

I use this sauce to top off a lot of the seafood dishes I cook.  Remoulade sauce is especially tasty on oysters, shrimp and catfish po’boys. There are a lot of ingredients, but believe me when I say it is delicious; you might even add more ingredients.

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 at least a week in an airtight container in the refrigerator.