Way down yonder in New Orleans! I simply love this dressing. I make it by the gallon, especially in the Spring and Summer months. There is a story here. When I turned 18, my mother took me on another trip to the Crescent City. We started out having about ten dozen oysters on the half shell before switching to the Shrimp Remoulade. I was hooked. After that, we proceeded to Pat O’Brians where I got we bit tipsy before heading on to Pete Fountains Club on Bourbon Street. Pete sang Happy Birthday to me and I was beside myself. I later worked with Pete and Al Hirt as a clarinetist. What a great trip! 


1   cup mayonnaise

1/4   cup chili sauce

2   tablespoons Creole mustard

2   tablespoons extra-virgin olive oil

1   tablespoon Louisiana-style hot sauce, or to taste

2   tablespoons fresh lemon juice

1   teaspoon Worcestershire sauce

4   medium scallions chopped

2   tablespoons chopped fresh parsley

2   tablespoons chopped green olives

2   tablespoons minced celery

1   clove garlic minced

1/2   teaspoon chili powder

1   teaspoon salt, or to taste

1/2   teaspoon ground black pepper

1   teaspoon capers chopped

We gonna break this down! First off, I make my own mayonnaise. Take  1 large egg at room temperature

1 tablespoon Dijon mustard

1 tablespoon red or white wine vinegar

1/4 teaspoon kosher salt

1 cup olive oil

1 teaspoon fresh lemon juice

Put all that into a blender and you have bout one cup of fresh mayonnaise. Den, you gonna put the rest in a blender or food processor and mix it al together. What comes out is a fantastic dressing for salads, shrimp, lobster or crawfish tails. Enjoy!

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