INGREDIENTS
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1 cup mayonnaise
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1/4 cup chili sauce
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2 tablespoons Creole mustard
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2 tablespoons extra-virgin olive oil
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1 tablespoon Louisiana-style hot sauce, or to taste
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2 tablespoons fresh lemon juice
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1 teaspoon Worcestershire sauce
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4 medium scallions, chopped
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2 tablespoons chopped fresh parsley
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2 tablespoons chopped green olives
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2 tablespoons minced celery
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1 clove garlic, minced
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1/2 teaspoon chili powder
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1 teaspoon salt, or to taste
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1/2 teaspoon ground black pepper
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1 teaspoon capers, chopped (optional)