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Po’ Boy Remoulade Sauce

by Chef
written by Chef

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.

Also Read : Lazy French Onion Soup

Po' Boy Remoulade Sauce
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Po’ Boy Remoulade Sauce

Recipe by RecipeWikki
Servings

10

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

90

kcal

Ingredients

  • 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.
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Recipes

Potstickers (Chinese Dumplings)

by Chef
written by Chef

Potstickers, also known as Chinese dumplings (饺子, Jiǎozi), are a popular dish in Chinese cuisine. They are typically filled with ground meat (like pork, chicken, or shrimp) and vegetables, wrapped in a thin dough, and then pan-fried until crispy on one side while the rest remains tender and juicy. These dumplings are commonly enjoyed with dipping sauces like soy sauce, vinegar, and chili oil.

Potstickers (Chinese Dumplings)
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Potstickers (Chinese Dumplings)

Recipe by RecipeWikkiCourse: Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 2 cups all-purpose flour

  • 1/4 cup green onions, chopped

  • ¾ cup warm water

  • 1/2 lb (250g) ground pork (or chicken/shrimp)

  • 1/2 cup cabbage, finely chopped

  • 2 cloves garlic, minced

  • 1 tsp ginger, grated

  • 1 tbsp soy sauce

  • 1 tbsp sesame oil

  • 1/2 tsp salt

  • 1/2 tsp black pepper

Directions

  • Prepare the Dough:
    In a mixing bowl, combine flour and salt.
    Slowly add warm water while stirring, then knead into a smooth dough.
    Cover with a damp cloth and let it rest for 30 minutes.
  • Make the Filling:
    In a bowl, mix ground meat, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper.
    Stir well until combined.
  • Shape the Dumplings:
    Roll out the dough and cut it into small circles (about 3 inches in diameter).
    Place a spoonful of filling in the center of each wrapper.
    Fold the dumpling in half and pinch the edges to seal.
  • Cook the Potstickers:
    Heat oil in a pan over medium heat.
    Arrange dumplings in the pan (flat side down) and cook until golden brown (about 2 minutes).
    Add ½ cup water, cover the pan, and steam for 5-6 minutes until the water evaporates.
    Uncover and let the bottom crisp up for another minute.
  • Make the Dipping Sauce:
    Mix soy sauce, rice vinegar, chili oil, sugar, and sesame seeds in a bowl.
  • Serve and Enjoy!
    Serve hot potstickers with the dipping sauce and enjoy the crispy, juicy goodness! 😋
    Would you like any variations or a vegetarian version?

Notes

  • Dough Consistency: The dough should be soft and pliable but not sticky. If it’s too dry, add a little more water; if too sticky, dust with flour.
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