Remoulade Sauce A La New Orleans

1. 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.

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Nutrient	Quantity
Total fats	93.5474 g
Protein	4.6582 g
Carbohydrates	24.5829 g
Energy	947.5988 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.764 g
Water	291.9288 g
Aspartic acid	0.195 g
Calcium, Ca	97.3575 mg
Lutein + zeaxanthin	1227.7895 g
Fiber, total dietary	4.6958 g
Fatty acids, total saturated 22:0	0.1608 g
Fatty acids, total trans-polyenoic 13:0	0.0004 g
Carotene, beta	1338.705 g
Niacin	1.8549 mg
Vitamin A, RAE	127.876 g
Arginine	0.1206 g
Riboflavin	0.1459 mg
Tocopherol, beta	0.0032 mg
Fatty acids, total polyunsaturated 15:0	0.0119 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0114 g
Fatty acids, total saturated 20:1	0.2902 g
Glutamic acid	0.3211 g
Sodium, Na	2957.6331 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0807 g
Total lipid (fat)	93.5474 g
Manganese, Mn	0.3655 mg
Fructose	0.4515 g
Proline	0.1276 g
Fatty acids, total saturated 16:0	10.241 g
Fatty acids, total saturated 8:0	0.0012 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0037 g
Sucrose	0.1537 g
Choline, total	39.1565 mg
Sugars, total	12.2446 g
Serine	0.076 g
Fatty acids, total saturated 10:0	0.0068 g
Fatty acids, total saturated 18:0	1.8626 g
Fatty acids, total saturated 20:4 undifferentiated	0.0001 g
Vitamin B-6	0.2516 mg
Selenium, Se	7.3654 g
Ash	12.6488 g
Fatty acids, total saturated 18:1 undifferentiated	67.2908 g
Pantothenic acid	0.3337 mg
Phenylalanine	0.065 g
Copper, Cu	0.2638 mg
Betaine	0.1539 mg
Thiamin	0.1451 mg
Retinol	11.6567 g
Methionine	0.0212 g
Iron, Fe	2.7041 mg
Carbohydrate, by difference	24.5829 g
Phosphorus, P	117.0817 mg
Folate, total	69.3706 g
Tocopherol, gamma	0.1617 mg
Lycopene	8749.481 g
Alanine	0.0846 g
Cholesterol	76.56 mg
Valine	0.0881 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	8.8407 g
Glycine	0.088 g
Carotene, alpha	37.2822 g
Glucose (dextrose)	0.3937 g
Fatty acids, total saturated 14:0	0.046 g
Zinc, Zn	0.7481 mg
Isoleucine	0.0744 g
Fatty acids, total saturated 12:0	0.0039 g
Fatty acids, total polyunsaturated	9.6069 g
Fatty acids, total saturated 14:1	0.0008 g
Tocotrienol, gamma	0.0385 mg
Leucine	0.1151 g
Tocotrienol, alpha	0.0532 mg
Vitamin A, IU	2349.3722 IU
Folate, DFE	69.3706 g
Tryptophan	0.0204 g
Vitamin C, total ascorbic acid	46.3819 mg
Phytosterols	4.8345 mg
Galactose	0.0737 g
Fatty acids, total polyunsaturated 18:1 c	0.0507 g
Fatty acids, total saturated 20:0	0.1515 g
Fatty acids, total saturated 6:0	0.0003 g
Tyrosine	0.05 g
Vitamin B-12	0.2784 g
Vitamin K (phylloquinone)	385.4904 g
Fatty acids, total saturated	12.5954 g
Histidine	0.0332 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0002 g
Fatty acids, total monounsaturated	68.6624 g
Threonine	0.0666 g
Folate, food	69.3706 g
Fatty acids, total polyunsaturated 17:0	0.0466 g
Fatty acids, total polyunsaturated 24:0	0.0557 g
Cryptoxanthin, beta	55.7525 g
Vitamin E (alpha-tocopherol)	7.4235 mg
Magnesium, Mg	38.5207 mg
Lysine	0.0884 g
Potassium, K	702.6825 mg
Cystine	0.0077 g
Fluoride, F	0.9933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Garlic	1 clove	4.47	0.9918	0.015
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Extra virgin olive oil	2 tablespoons	0	0	0
Mayonnaise	1 cup	837.52	0	92.8
Celery	2 tablespoons	2.4	0.4455	0.0255
Parsley	2 tablespoons	2.736	0.4811	0.06
Worcestershire sauce	1 teaspoon	4.42	1.1027	0
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
chili powder	0.5 teaspoon	3.807	0.671	0.1928
caper	1 teaspoon	0.6593	0.1402	0.0247
green olive	2 tablespoons	0	0	0
scallion	4	19.2	4.404	0.114
louisiana sauce	1 tablespoon	0	0	0
chili sauce	0.25 cup	62.79	13.5067	0.2047
creole mustard	2 tablespoons	0	0	0