If a seafood po'boy is the party, remoulade is the friend who shows up loud, charming, and a little messy in the best way. This spicy remoulade is creamy, tangy, lightly sweet, and unapologetically peppery, with enough acid to cut through fried shrimp or crispy fish without drowning out the seafood. I like blooming a little paprika and cayenne in oil first (it takes minutes) because it makes the sauce taste deeper and more restaurant-y, like it has been hanging out in the fridge all day even if you just made it. If you need a dependable seafood sauce recipe that does not taste flat, this is the one I keep coming back to for po'boys, crab cakes, and basically anything crispy that wants a cool, spicy hug.

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Spicy Remoulade for Seafood Po'Boys (A Punchy, Creamy Louisiana-Style Sauce)

Creamy, tangy, spicy Louisiana-style remoulade for seafood po'boys, fried shrimp, and dipping.

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Prep Time 15

Cook Time 5

Total Time 20

Course Side Dish

Cuisine American

Servings 8

Equipment

Small saucepan 1 to 2 quart is perfect for blooming spices; a microwave-safe bowl works too (heat in short bursts) if you do not want to use the stove
Mixing bowl medium bowl gives you room to whisk without splashing; a large measuring cup can work in a pinch
Whisk a small whisk is ideal for a smooth sauce; a fork also works, just take an extra minute
Microplane or fine grater for fresh garlic and lemon zest; you can substitute ½ teaspoon garlic powder if you do not have a grater
Rubber spatula for scraping down the bowl so you do not lose the good stuff; a spoon is fine
Jar or airtight container at least 2 cup capacity; a lidded deli container is great for shaking and storing

Ingredients

For the quick spice oil (tiny step, big payoff)

1 tablespoon neutral oil canola, vegetable, or avocado oil; olive oil works but can taste a little sharp here
1 teaspoon smoked paprika or sweet paprika for a more classic flavor
¼ teaspoon cayenne pepper use ⅛ teaspoon for mild or ½ teaspoon if you like a serious burn

For the remoulade base

1 cup mayonnaise full-fat tastes best; substitute ½ cup greek yogurt plus ½ cup mayo for a lighter version
1 tablespoon dijon mustard or spicy brown mustard; yellow mustard is workable but less complex
1 tablespoon ketchup adds sweetness and color; substitute chili sauce for a little extra zip
2 teaspoon prepared horseradish the kind in a jar, not creamy horseradish sauce; add 1 teaspoon more if you want more bite
2 teaspoon dill pickle relish sweet relish also works if that is what you have, but the sauce will be less tangy
1 tablespoon capers drained and finely chopped; substitute chopped dill pickle if you hate capers
2 tablespoon green onion finely sliced; you want mostly green parts for freshness
1 tablespoon flat-leaf parsley finely chopped; substitute chives if that is what you have
1 teaspoon lemon zest optional but excellent for brightening fried seafood
1 tablespoon lemon juice fresh is best; start with 2 teaspoon if you are using a very tangy mayo
1 teaspoon hot sauce crystal or louisiana-style; add more at the end if you want it punchier
1 clove garlic finely grated; substitute ½ teaspoon garlic powder if needed
¼ teaspoon kosher salt add more to taste depending on your capers and relish
¼ teaspoon black pepper freshly ground if possible

Optional add-ins (choose your personality)

½ teaspoon worchester sauce adds savory depth; skip if you want to keep flavors cleaner
½ teaspoon old bay seasoning not traditional but very good with shrimp and crab; go easy so it does not dominate
1 teaspoon creole mustard swap for dijon mustard if you want a more louisiana vibe

Instructions

Bloom the spices

Set a small saucepan over medium-low heat. Add the neutral oil, smoked paprika, and cayenne pepper. Stir constantly until the oil looks brick-red and smells toasty, about 2 minute. Do not let it sizzle aggressively or burn; you just want the spices to wake up.
Pour the spice oil into a mixing bowl to cool slightly, about 3 minute. If you leave it in the hot pan, the residual heat can push it from toasted to bitter.

Mix the remoulade

To the bowl with the spice oil, add the mayonnaise, dijon mustard, ketchup, prepared horseradish, dill pickle relish, capers, green onion, parsley, lemon zest (if using), lemon juice, hot sauce, and grated garlic.
Whisk until fully smooth and evenly tinted. Scrape down the bowl with a spatula, then whisk again. You are looking for a creamy sauce with little green and briny flecks throughout, not a chunky salad situation.
Season with kosher salt and black pepper. Taste. If it feels heavy, add 1 teaspoon more lemon juice. If it feels flat, add 2 to 3 dash more hot sauce or a pinch more salt. If you want it sharper, add ½ teaspoon more mustard.

Rest (highly recommended) and store

For the best flavor, cover and chill for 15 minute before serving. This little rest gives the garlic, capers, and horseradish time to calm down and actually taste like a cohesive seafood sauce recipe instead of separate ingredients arguing.
Transfer to a jar or airtight container. Refrigerate and use within 5 day. Stir before serving, especially if it has been sitting overnight.

Pairings

This remoulade is built for anything crispy and ocean-adjacent, but it also plays nicely with a few non-seafood situations.

Classic po'boy builds

fried shrimp po'boy: pile hot shrimp into a toasted French roll with shredded lettuce, tomato slices, and pickles, then spoon on the sauce. This is the moment where a homemade seafood sauce earns its keep.
fried fish po'boy: catfish, cod, haddock, or tilapia all work. Add extra lemon juice to the sauce if your fish is especially rich.
oyster po'boy: oysters love horseradish and lemon, so this sauce is basically tailored for them.

Dippers and sides

crab cakes: this is a natural homemade seafood dipping sauce for crab cakes because the briny capers and horseradish keep the crab tasting sweet, not fishy.
air-fryer shrimp or popcorn shrimp: if you need shrimp dipping sauce easy enough for a weeknight, make the sauce while the shrimp cooks.
fries and onion rings: remoulade is basically the spicy cousin of fancy fry sauce. Add a pinch of extra black pepper and call it a day.

Lighter pairings

grilled shrimp skewers: brush shrimp with oil, salt, and pepper, grill, then serve the remoulade on the side as a cool contrast.
simple slaw: toss cabbage with vinegar, a little sugar, and salt (no mayo), then use this remoulade as the rich element on the sandwich.

Drinks that make sense

lager or pilsner: crisp and clean, especially with fried seafood.
dry sparkling wine: the bubbles cut through the mayo and fried batter like a charm.
iced tea with lemon: classic, and it matches the tangy vibe of the sauce.

If you are collecting seafood dipping sauce recipes, this one is the spicy, creamy anchor: it can be a spread, a dip, or a drizzle, depending on how messy you want to get.

FAQs

Is this remoulade a seafood sauce recipe or more of a sandwich spread?

Both. It is thick enough to spread on bread for seafood po'boys, but it also works as a dip for shrimp, fries, and crab cakes. If you want a looser dip, whisk in 1 tablespoon water or extra lemon juice.

How spicy is it, and how do I control the heat?

With ¼ teaspoon cayenne plus hot sauce, it is medium-spicy. For mild, cut cayenne to ⅛ teaspoon and use ½ teaspoon hot sauce. For hot, bump cayenne to ½ teaspoon and add 1 teaspoon more hot sauce. The heat grows a bit after chilling.

What seafood tastes best with this homemade seafood dipping sauce?

Fried shrimp and fried oysters are the classic pairings, but it is also great with blackened fish, grilled shrimp, and crab cakes. The lemon, capers, and horseradish keep richer seafood from feeling greasy.

Can I make it ahead, and how long does homemade seafood sauce last?

Yes, it is better after a short chill. Store it airtight in the refrigerator and use within 5 day. If it thickens too much, stir in a splash of lemon juice.

Can I use this on chicken, and which cut works best?

Absolutely. It is excellent on a fried chicken sandwich. Boneless, skinless chicken thigh stays juicier and is more forgiving, but chicken breast works too if you do not overcook it. Treat it like you would a seafood po'boy: crunchy coating, shredded lettuce, pickles, and a generous swipe of sauce.