Po' Boy Remoulade Sauce Recipe

This tangy and flavorful Creole mayonnaise sauce is the perfect complement for your favorite dishes. With a blend of spicy mustard, ketchup, and fresh herbs, it adds a zesty kick to everything from sandwiches to seafood. Heres how to make it:

Ingredients (for 10 servings)

• cup mayonnaise
• 3 tablespoons Creole or spicy brown mustard
• 2 tablespoons ketchup
• 1 tablespoon chopped fresh chives
• 1 tablespoon minced fresh parsley
• 1 teaspoon minced garlic
• teaspoon Worcestershire sauce
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon ground paprika
• 1 pinch cayenne pepper, or to taste
• Salt and ground black pepper to taste

Directions

1. In a medium-sized bowl, combine the mayonnaise, mustard, and ketchup. Stir until smooth and well-blended.
2. Add the fresh chives, parsley, and minced garlic. Mix everything together thoroughly.
3. Next, pour in the Worcestershire sauce, lemon juice, paprika, and cayenne pepper. Stir again until all ingredients are fully incorporated.
4. Season with salt and black pepper to taste, making sure to adjust the flavors to your liking.
5. Once everything is mixed, give the sauce a final taste test. If you prefer it spicier, feel free to add more cayenne pepper.
6. Refrigerate the sauce for at least 30 minutes before serving to allow the flavors to meld together.

Cook's Note: Feel free to adjust the amount of ketchup if you prefer a less sweet taste. You can also experiment with using dried chives or chopped fresh green onions instead of fresh chives.

Nutrition Facts (per serving)

Nutrition	Amount	% Daily Value
Calories	87
Total Fat	9g	12%
Saturated Fat	1g	7%
Cholesterol	4mg	1%
Sodium	157mg	7%
Total Carbohydrate	2g	1%
Dietary Fiber	0g	0%
Total Sugars	1g
Protein	1g	1%
Vitamin C	1mg	1%
Calcium	9mg	1%
Iron	0mg	0%
Potassium	26mg	1%

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

The Po' Boy Remoulade Sauce is a tangy, creamy condiment originating from the heart of Louisiana. Whether you're serving it with a classic shrimp po' boy or any other seafood dish, this sauce adds a zesty flavor that complements the rich, crispy breaded seafood. The sauce is a staple in Southern cuisine, particularly in New Orleans, where it enhances the flavors of the regions renowned sandwiches and fried foods.

History and Origins

The remoulade sauce has roots that can be traced back to French cuisine, where it was originally a mustard-based sauce used to dress fish. However, when French settlers brought the recipe to Louisiana, it evolved into a distinct variation that now defines Creole and Cajun cooking. The Po' Boy sandwich itself is thought to have been created during the late 19th century in New Orleans. It was said to be invented by a couple of French Quarter restaurant owners, who sought to feed striking streetcar drivers. They created the sandwich using French bread filled with fried shrimp or oysters, and the remoulade sauce became a key accompaniment to bring out the flavors of the seafood.

Regional Variations

The beauty of remoulade lies in its adaptability. While the basic recipe of mayonnaise, mustard, ketchup, and spices remains the same, variations in the sauce are common depending on where it is made. In New Orleans, for example, the sauce may include horseradish or hot sauce to give it an extra kick. In other parts of Louisiana, the sauce can be more tart, often incorporating pickle relish or capers for added acidity. This regional flexibility allows the remoulade sauce to pair perfectly with various seafood dishes, from shrimp to catfish and crawfish.

How It Differs from Similar Dishes

While the Po' Boy Remoulade Sauce may remind you of other mayonnaise-based condiments like tartar sauce, it has a distinctly sharper flavor profile. The addition of Creole mustard, paprika, Worcestershire sauce, and cayenne pepper gives the remoulade a tangy, spicy, and complex taste that stands apart from the more neutral flavor of tartar sauce. This makes it a perfect accompaniment for fried seafood, balancing the richness of the breaded fish with its zesty, creamy character.

Where to Serve Remoulade Sauce

Typically, the Po' Boy Remoulade Sauce is served alongside po' boy sandwiches, particularly those filled with fried shrimp, oysters, or catfish. However, its also used as a dipping sauce for other Southern fried dishes, such as hushpuppies, fried green tomatoes, and even fried chicken. In Louisiana, its not uncommon to find remoulade offered as a side with seafood platters at local seafood joints or restaurants, where it enhances the flavors of freshly fried fish or shellfish.

Interesting Facts

• The name "Po' Boy" is believed to be a reference to the "poor boys" or streetcar workers in New Orleans who were fed these sandwiches during a strike in the 1920s.
• Although remoulade was originally French, it became an integral part of Cajun and Creole cuisine after it was adapted by Louisiana chefs.
• Remoulade sauce is often used in crawfish boils, adding an extra layer of flavor to the already savory dish.
• Different remoulade recipes can be found in various Southern cookbooks, with each version offering unique regional twists.

Whether youre making a traditional shrimp po' boy or simply looking to add a little spice to your fried seafood, Po' Boy Remoulade Sauce is a versatile, flavorful accompaniment that will elevate your dish with a taste of Southern tradition.

FAQ about Po' Boy Remoulade Sauce Recipe