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

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.

The post Po’ Boy Remoulade Sauce appeared first on RecipeWikki.

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.

The post Potstickers (Chinese Dumplings) appeared first on RecipeWikki.