Remoulade Sauce for Seafood--Throw away your tartar/cocktail sauce!

[NHSparky]

Found this on the Web.  Tried it.  AWESOME.

Goes well with crab, lobster, shrimp, and pretty much all the fish I've tried.  It's got a heck of a kick, so it's not for the faint of heart:

1 cup mayo
1 teaspoon capers
2 tablespoons finely chopped green onion
1 tablespoon finely chopped parsley
1 dash (aw, hell, 1 tablespoon) tabasco
1/3 cup Chili Sauce (I recommend Siracha brand)
1 tablespoon horseradish
1 1/2 tablespoon creole mustard (if you can't find that, just use Grey Poupon)
1 dash ketchup (more for color than anything else, and a hint of sweetness)
salt and pepper to taste

Mix all ingredients, store in refrigerator overnight (ideally) before serving.

[Lord Undies]

That sounds great!  It would make a good dip for Cool Wings too.

Thanks for sharing.

[Flame]

if I only liked seafood, I might try it! 

[Miss Mia]

This is a little different than the one I make:

Cajun Remoulade

1/2   cup mayonnaise
1   teaspoon capers
1   teaspoon chopped onion
1   teaspoon chopped parsley
1   tablespoon hot sauce
1   hard boiled egg
   juice of 1 lemon

Put all ingredients into a food processor and blend lightly.