The Point's Remoulade Sauce

• 2 Pts Blue Plate Mayo
• 1 Cup Creole Mustard (Zatatarians)
• 4 T. Yellow Mustard
• 2 T. horseradish
• 2 t. Lea & Perrins Worsteshire sauce
• 1 juice of 1 lemon
• 1 t. minced garlic
• 2 dash tobasco
• 2 T capers (drained)
• 1 cup chili Sauce
• 1 cup finely diced onions
• 1 cup finely diced celery

Salt To Taste (we dont add any as the capers make it fairly salty)

mix all ingredients in a glass or corning ware bowl and refrigerate overnite