In a bowl, mix all ingredients thoroughly, then refrigerate covered for 1 to 2 hours. For best flavor allow the remoulade to chill overnight.
*Sriracha chili sauce can work as well. But if used, lessen (or remove) the amount of garlic used as garlic is a main component of Sriracha sauce. Note your remoulade's overall heat will increase with this swap. For a thicker sauce, try chili paste (sambal oelek) instead of a chili sauce.