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.

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