New England po' boys are always served with roulade or tarter sauce. My tried and true recipe seems a hit thicker and chunkier with super small diced vegetables, but that could be a regional preference. If I find my recipe, I'll share but its quite different from what you posted.
Remoulade tastes perfectly fine on a fried shrimp po' boy but in New Orleans the typical "dressing" is a combination of mayo and ketchup with horseradish. And of course the other typical dressing would be gravy.
Do they have po' boys in New England? Or are they called "pawer boys"?
Does it taste right, thickness aside? If so and it's the consistency of ranch dressing as you say, I'd probably just drizzle it as is over the fried oysters when you make the sandwiches. Seems fine for that application...e.g. like drizzling tahini sauce over a gyro. Might even be better that way!
LE BEC FIN's answer, copied from a duplicate question:
walkie, always best if you link the recipe. In restaurants remoulade has alwatys had the thickness of mayo. But i made it from a Paul Prudhomme book maybe 15 yrs ago, and it was thinner than that.
p.s. what you might do is start with some hellman's mayo , and add the remoulade NON LIQUID ingredients to it. Taste it and add enough liquid ingredients (but not oil or egg) from the remoulade recipe to give the right flavor balance but keep the sauce thicker.
deave, I have never heard of using cornstarch to thicken something cold. You have used it for that? I thought it required heat to activate the thickening.
I made the recipe and then put it in the freezer for about half an hour, hoping it would thicken. I even added extra mayo, but no luck. It was still the consistency of ranch dip.
http://www.simplyrecipes.com/m/recipes/shrimp_po_boy_sandwich/
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Do they have po' boys in New England? Or are they called "pawer boys"?
walkie, always best if you link the recipe. In restaurants remoulade has alwatys had the thickness of mayo. But i made it from a Paul Prudhomme book maybe 15 yrs ago, and it was thinner than that.
p.s. what you might do is start with some hellman's mayo , and add the remoulade NON LIQUID ingredients to it. Taste it and add enough liquid ingredients (but not oil or egg) from the remoulade recipe to give the right flavor balance but keep the sauce thicker.
http://www.simplyrecipes.com/m/recipes/shrimp_po_boy_sandwich/