Remoulade Recipe

I love me some damn remoulade.  Screw salad dressing.  Remoulade will make me twerk and I can't dance.  I like mine with a bit of a kick but if I'm making it for the kid, I have to be considerate.  Nevertheless, here's a relatively simple one that I make all of the time:

Ingredients

1 cup mayonnaise (I love Hellmann's Light Mayonnaise)
1/2 cup chili sauce (Personal recommendations are Sambal or Sriacha)
2 to 3 tablespoons Dijon or Whole Grain Mustard
3 tablespoons lemon juice
3 thinly sliced scallions (green onions)
1 teaspoon Worchestershire sauce (whew, I think I spelled that right)
2 - 3 tablespoons of hot sauce (for a different feel, try jalapeno hot sauce and lemme know what you think)
1 teaspoon salt
1/2  teaspoon black pepper
1 teaspoon chili powder
1 teaspoon capers
1/2 teaspoon red pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley

Whip together mayonnaise, chili sauce, mustard, lemon juice, Worchestershire sauce and hot sauce together in a medium bowl.  Fold in salt, black pepper, chili powder, capers, red pepper, onion powder, garlic powder and dried parsley.  

You can use immediately or refrigerate for a later use.  Works excellent for seafood.  Pair it with my tuna/salmon croquette recipe or try it as an excellent shrimp dip.  Tweak the spicy items to your preference.