This is the classic remoulade sauce served with crab cakes and other shellfish.
3/4 cup Mayonnaise
1/4 cup Dijon mustard
2 tablespoon(s) Parsley, chopped
1 teaspoon Hot sauce
1/4 cup Green onion, minced
2 tablespoon(s) Celery, diced
1 tablespoon Garlic, finely minced
1/2 tablespoon Worcestershire sauce
1 teaspoon Lemon juice
Salt and pepper to taste
Combine all ingredients and whick to incorporate.
Allow at least 4 hours to chill.