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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 minutes
Cook Time 5 minutes
Total Time 20 minutes
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

  1. 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.
  2. 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

  1. 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.
  2. 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.
  3. 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

  1. 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.
  2. Transfer to a jar or airtight container. Refrigerate and use within 5 day. Stir before serving, especially if it has been sitting overnight.