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Cheater Remoulade Sauce

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You can't have a Shrimp PoBoy without a splash of remoulade sauce. Have you ever tried to make an "Authentic" remoulade sauce? Well don't stress out!

Here's my "Cheater" recipe for a flavor packed remoulade sauce that's almost like cheating!

Now I'm not saying that an amazing remoulade sauce made by a trained chef drizzled over a shrimp Po Boy is not an amazing flavor experience. However, I can promise you that almost every remoulade sauce you've ever had at a averaged priced seaside restaurant at a resort, or vacation, town... was probably a sauce similar to my quick and easy version. Or, you had Thousand Island Dressing with a splash of hot sauce.

What Color?

Another question is this; Should remoulade sauce be reddish in color, or white like tartar sauce, or brownish with a slight mustard color? Who knows? If you go back to classic French versions you may be surprised to see a yellow version, that's thicker, that's flavored with ingredients such as curry.

What does it all mean?

I think it means that you're going to get some fantastic flavors no matter what you consider to be a remoulade sauce. All versions seem to go good with a variety of dishes. In today's foodie world you can bet they all match up with seafood of all forms... especially a good ol' Southern style shrimp Po Boy!

So, why not take a few minutes to toss together some really common ingredients for a quick and easy remoulade sauce that offers a flavor experience many steps above grabbing some old Thousand Island Dressing from the fridge.

And, for the purist, I've also included a recipe for a semi traditional remoulade sauce that requires more ingredients and time. I tried to make sure that this longer version still was able to be prepared with easy to obtain ingredients found in many kitchens. Both taste great!

Kent's Cheater Remoulade Sauce

  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon sweet relish
  • 2-3 teaspoons Worcestershire sauce
  • 1-2 teaspoons prepared horseradish sauce
  • Couple dashes of hot sauce
  • Squeeze of lemon or lime juice

Combine all of the ingredients in a bowl and chill before serving. Adjust Hot sauce and horseradish to desired levels. Serve on the day of use as the citrus juice will begin to break down the mayo and other ingredients.

A More Traditional Remoulade Sauce

  • 2-3 tablespoons lemon juice
  • 1/4 cup vegetable oil
  • 2-3 cup minced green pepper
  • 1/2 cup chopped sweet onions
  • 1/2 cup fine chopped green onion
  • 2 tablespoons minced garlic
  • 1/2 tablespoon prepared horseradish
  • 2 tablespoons spicy mustard
  • 2 tablespoons yellow mustard
  • 3 tablespoons ketchup
  • 2-3 teaspoons red pepper
  • Several splashes of hot sauce
  • Lastly: a couple of tablespoons mayo for added creaminess.

Combine all of the ingredients except the mayonnaise in a food processor and blend well. When mixed, spoon in mayonnaise, mix well - chill covered before serving.


Kent Whitaker

Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.

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