Any seafood dish would taste great with this sauce. a great addition to shrimp po’ boys. On a toasted hoagie sandwich with shredded lettuce and tomato, serve with fried shrimp.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- ½ 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
- ½ teaspoon Worcestershire sauce
- ⅛ teaspoon freshly squeezed lemon juice
- ⅛ teaspoon ground paprika
- 1 pinch cayenne pepper, or to taste
- salt and ground black pepper to taste
Instructions
- Mix mayonnaise, mustard, ketchup, chives, parsley, garlic, Worcestershire sauce, lemon juice, paprika, cayenne, salt, and pepper together until well combined.
- You might want to cut back the ketchup a bit or add just a bit more mayo. I have used dried chives and chopped fresh green onions and both tasted great.
Nutrition Facts
| Calories | 87 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 157 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
1.17.22 I didn’t use this for a sandwich, rather, used it as a dipping sauce for steamed shrimp which was a nice change from traditional cocktail sauce. Followed the recipe with the exception of adding some Creole seasoning (Tony Chachere’s®) and a bit more cayenne (personal taste). This is a very nice, tangy multipurpose sauce which could be used on so many things in addition to a Po’Boy sandwich. This one’s a keeper, thanks for sharing your recipe!