For an extra layer of flavor, consider adding a dash of hot sauce or a pinch of smoked paprika. If you prefer a smoother remoulade, you can use a blender or food processor to combine the ingredients. This remoulade sauce is best when made a few hours in advance to allow the flavors to fully develop. It can be stored in the refrigerator for up to 3 days. Perfect served chilled with fried green tomatoes, crab cakes, or as a dipping sauce for French fries.
Po' Boy Remoulade Sauce
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PREP TIME10 mins
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COOK TIME0 mins
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TOTAL TIME10 mins
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SERVING10 People
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VIEWS6
Elevate your seafood experience with this vibrant and zesty remoulade. A symphony of creamy, tangy, and herbaceous notes, it's the quintessential accompaniment to fried shrimp, crispy oysters, or any Gulf Coast delicacy. Transform your next po' boy into a culinary masterpiece!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Cholesterol4 mg
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Fiber0 g
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Protein1 g
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Saturated Fat1 g
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Sodium157 mg
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Sugar1 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium-sized bowl, combine the mayonnaise, Creole mustard, ketchup, chives, parsley, garlic, Worcestershire sauce, lemon juice, paprika, and cayenne pepper. (2 minutes)
02
StepSeason generously with salt and freshly ground black pepper to your liking. (1 minute)
03
StepWhisk all ingredients together vigorously until the sauce is smooth, creamy, and well combined. Ensure there are no lumps. (3 minutes)
04
StepTaste and adjust seasonings as needed, adding more cayenne for heat, lemon juice for tang, or herbs for freshness. (2 minutes)
05
StepCover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is crucial for developing the remoulade's signature taste. (30 minutes)
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RECIPE REVIEWS
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Please Rate
Marisa Cruickshank
Jul 2, 2025This sauce is incredible! I made it for a shrimp po' boy, and it was a huge hit. The perfect balance of flavors.
Nasir Gislason
Jul 1, 2025So easy to make and tastes amazing! I used it as a dip for artichokes, and it was delicious.
Giuseppe Bradtke
Jul 1, 2025I've made this recipe several times now, and it's always a crowd-pleaser. I like to add a bit more cayenne for an extra kick!
Karlie Hegmann
Jun 30, 2025I doubled the recipe for a party, and it was gone in minutes! Everyone loved it.
Sophie Kohler
Jun 30, 2025I didn't have Creole mustard, so I used spicy brown mustard and a dash of horseradish. It turned out great!
Tate Thiel
Jun 30, 2025I followed the recipe exactly, and it was perfect. The lemon juice really brightens it up.
Claudine Wilkinson
Jun 30, 2025This is my go-to Remoulade recipe now. Thanks for sharing!