01-09-2018 – Inspired by CookinCowGirls recipe at AllRecipes.com. This was Mary’s best ever remoulade as it had a bold remoulade taste with a distinctive, but not painful, kick.
1 cup mayonnaise – used Dukes mayo
1/4 cup chili sauce – used Sriracha
2 tablespoons Creole mustard
2 tablespoons extra-virgin olive oil
1 tablespoon Louisiana-style hot sauce, or to taste – used Crystal
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
4 medium scallions, chopped
2 tablespoons chopped fresh parsley – used dried – maybe a teaspoon
2 tablespoons chopped green olives – used more to empty the jar
2 tablespoons minced celery
1 clove garlic, minced
1/2 teaspoon chili powder – used ancho chili powder
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper
1 teaspoon capers, chopped (optional) – used more to empty the jar
- Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce.
- Stir in scallions, parsley, olives, celery, capers, and garlic.
- Season with chili powder, and salt and pepper.
- Cover, and refrigerate.