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A rustic bowl of creamy Creole Remoulade Sauce with green specks, a spoon, on marble with a red linen napkin.
Daniel

Classic Creole Remoulade Sauce

A classic, zesty Creole Remoulade Sauce perfect for seafood, fried green tomatoes, or as a vibrant sandwich spread. This tangy, spicy, and creamy sauce is a New Orleans staple, offering a burst of flavor in every bite.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Course: Appetizer, Sauce, Side Dish
Cuisine: American, Creole, Southern
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

For the Creole Remoulade Sauce
  • 1 cup mayonnaise full-fat recommended
  • 1/4 cup Creole mustard or spicy brown mustard
  • 2 tbsp fresh lemon juice
  • 1 tbsp Worcestershire sauce
  • 1 tsp hot sauce e.g., Tabasco or Crystal, or to taste
  • 1 tsp prepared horseradish not cream-style
  • 2 tbsp celery finely minced
  • 2 tbsp green onion finely sliced (white and light green parts)
  • 1 clove garlic minced
  • 1 tsp paprika smoked or sweet
  • 1/4 tsp cayenne pepper optional, for extra heat
  • 1/4 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground, or to taste

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring cups and spoons

Method
 

Combine Wet Ingredients
  1. In a medium mixing bowl, combine the mayonnaise, Creole mustard, fresh lemon juice, Worcestershire sauce, hot sauce, and prepared horseradish. Whisk these ingredients together until the mixture is smooth and well combined.
Add Aromatics and Spices
  1. Add the finely minced celery, sliced green onion, minced garlic, paprika, cayenne pepper (if using), salt, and black pepper to the bowl with the wet ingredients.
Mix and Chill
  1. Whisk all ingredients together thoroughly until everything is evenly distributed and the sauce has a uniform color and texture.
  2. Taste the Creole Remoulade Sauce and adjust any seasonings as needed. You might prefer more hot sauce for extra kick, additional lemon juice for tang, or a pinch more salt.
  3. Cover the bowl tightly and refrigerate the sauce for at least 30 minutes, or preferably 2-3 hours, to allow the flavors to meld and deepen. Chilling also helps the sauce thicken slightly.
  4. Serve chilled with your favorite fried seafood (shrimp, oysters, catfish), crab cakes, fried green tomatoes, or use it as a flavorful spread for po'boys, sandwiches, or as a dressing for salads.

Notes

For best flavor, make the Creole Remoulade Sauce at least a few hours in advance to allow the flavors to fully develop. Store leftovers in an airtight container in the refrigerator for up to 5-7 days. Freshness is key for the herbs and lemon juice!