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Remoulade sauce

  • 1 tablespoon chopped fresh parsley leaves
  • 2 tablespoons finely chopped green onions, white and green parts
  • 2 tablespoons finely chopped sweet pickles
  • dash garlic powder
  • ½ cup mayonnaise
  • 1 tablespoon olive oil
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon or Creole mustard
  • few drops Worcestershire sauce
  • pepper, to taste