Remoulade Sauce

Makes 2 cups

Active time: 10 minutes

Start to finish: 10 minutes

VARIATIONS

Add 1 or 2 grated hard-boiled eggs.

Add 2 tablespoons Worcestershire sauce.

11/3 cups mayonnaise

6 scallions, white parts and 2 inches of green tops, chopped

3 garlic cloves, minced

1/4 cup freshly squeezed lemon juice

3 tablespoons grainy mustard

3 tablespoons chopped fresh parsley

3 tablespoons prepared white horseradish

2 tablespoons bottled chili sauce

Salt and freshly ground black pepper to taste

Combine mayonnaise, scallions, garlic, lemon juice, mustard, parsley, horseradish, and chili sauce in a mixing bowl. Whisk well, and season to taste with salt and pepper. Refrigerate until ready to use.

Note: The sauce can be refrigerated for up to 4 days.