T’s Blanc Remoulade

1 cup mayonnaise

1 tablespoon Creole mustard

2 tablespoons Dijon mustard

2 teaspoons horseradish

1 teaspoon hot sauce

White pepper

3 green onions

¼ medium onion

juice of ½ lemon

2 teaspoons malt vinegar

capers to taste

Mix all but the capers in the food processor or blender and then stir in capers.  Chill and serve as a dip to go with shrimp or if served as a first course serve on a plate with shaved lettuce and then a layer of cold shrimp with sauce drizzled over the top.