Remoulade Sauce

• 1 scallion, green and white parts, chopped
• 1 cup aioli, store-bought
• 3 tablespoons whole-grain Dijon mustard
• 2 tablespoons fresh lemon juice
• Hot sauce, to taste
• Pinch salt and freshly ground black pepper

1. Pulse all of the ingredients in a food processor until smooth.
2. Pour into a covered container and refrigerate until ready to use.

scallion, aioli, wholegrain, lemon juice, sauce, salt

Taken from www.foodnetwork.com/recipes/claire-robinson/remoulade-sauce-recipe.html (may not work)