Po’ Boy Remoulade Sauce is a tangy, creamy, and slightly spicy condiment that pairs perfectly with classic Po’ Boy sandwiches. This Louisiana-style sauce adds a bold kick to fried seafood, sandwiches, and even fries.
Origin Po’ Boy Remoulade Sauce
Remoulade sauce originates from France but has been adapted into a spicier, more flavorful version in Louisiana cuisine. Used widely in Cajun and Creole dishes, this sauce has become a signature addition to Po’ Boys, giving them their signature taste and depth of flavor.
What I Love About This Recipe
This remoulade sauce is rich, zesty, and versatile. It brings a perfect balance of creaminess and spice to any dish, and the best part is that it comes together in just a few minutes. I love how it enhances seafood dishes, but it’s just as delicious as a dip for fries or spread on burgers.
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Po’ Boy Remoulade Sauce
10
servings10
minutes20
minutes90
kcalIngredients
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon Creole mustard (or extra Dijon)
1 tablespoon prepared horseradish
1 tablespoon hot sauce (such as Tabasco)
1 teaspoon Worcestershire sauce
1 clove garlic, minced
2 tablespoons lemon juice
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons finely chopped pickles or pickle relish
Directions
- In a medium bowl, whisk together mayonnaise, Dijon mustard, Creole mustard, horseradish, hot sauce, and Worcestershire sauce until smooth.
- Add the minced garlic, lemon juice, smoked paprika, cayenne pepper, salt, and black pepper. Stir until fully incorporated.
- Fold in the finely chopped pickles (or pickle relish) and capers, ensuring everything is well mixed.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Serve chilled as a spread for Po’ Boy sandwiches or as a dipping sauce for seafood and fries.
Notes
- For a milder version, reduce the cayenne pepper and hot sauce.
- If you like a thinner sauce, add a little more lemon juice.
