Creole Remoulade Sauce

• 1 cup mayonnaise
• 1/2 small red onion, roughly chopped
• 2 scallions, roughly chopped
• 3 sprigs fresh parsley
• 3 sprigs fresh tarragon (or 2 tsp dried tarragon)
• 1/8 cup capers, well drained
• 1/4 cup dill pickle, drained and roughly chopped (or use bottled dill relish)
• 1 1/2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon hot sauce
• 1 teaspoon Dijon mustard

1. Place the mayonnaise, onion, scallions, parsley, tarragon, capers, dill pickles, lemon juice, salt, hot sauce, and mustard in the bowl of a food processor fitted with a metal blade. Pulse until the mixture is well combined but retains some chunkiness.
2. For a lower fat content, reduce the mayonnaise to 1/2 cup and 1/2 cup low-fat plain yogurt. For a spicier version, add 1/8 cup drained horseradish.

mayonnaise, red onion, scallions, parsley, tarragon, capers, dill pickle, lemon juice, salt, hot sauce, mustard

Taken from www.food.com/recipe/creole-remoulade-sauce-373985 (may not work)