By Grocery List Plus Editorial Staff | Published on June 14, 2026

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Creole Remoulade Sauce

Serves 1

90 cal · 10 min

Creole Remoulade Sauce

Recipe GLPReaa0099fdea802

4.0(1)
Creole
Sauce & Condiment
10 min
90 cal
Servings: 1
No-Cook
SNAP eligible

A zesty condiment with roots in New Orleans Creole cuisine, this remoulade sauce combines fresh herbs, aromatic vegetables, and bold spices to create a tangy, complex flavor. Perfect for drizzling over seafood, fried vegetables, or crudités, this quick-to-prepare sauce brings authentic Creole flair to any dish.

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Ingredients

2 tablespoons minced celery leaves

2 tablespoons minced fresh parsley

1 garlic clove, minced

3 scallions, white and light green parts, finely minced

2 tablespoons freshly squeezed lemon juice

1 teaspoon prepared horseradish

½ teaspoon Worcestershire sauce

3 drops Tabasco sauce

2 tablespoons Creole mustard or coarse-grained mustard

1 tablespoon mayonnaise

¼ teaspoon kosher salt

¼ teaspoon smoked paprika

freshly ground black pepper

Directions

  1. In a small bowl, combine the minced celery leaves, fresh parsley, garlic, and scallions. Mix well to distribute the fresh ingredients evenly.

  2. Add the lemon juice to the herb mixture and stir to combine.

  3. Stir in the prepared horseradish, Worcestershire sauce, and Creole mustard until fully incorporated.

  4. Add the mayonnaise and blend until the sauce reaches a smooth, cohesive consistency.

  5. Season with kosher salt and smoked paprika, stirring to incorporate the spices.

  6. Add 3 drops of Tabasco sauce and taste the sauce. Continue adding Tabasco in single drops (up to 10 total) until you reach your desired level of heat.

  7. Season with freshly ground black pepper to taste. Stir well and serve immediately, or refrigerate until ready to use.

Comments

Grocery List Plus Editorial Staff4

This is a straightforward condiment all Charlotte grocers stock—celery, parsley, garlic, scallion, lemon, horseradish, Worcestershire, Tabasco, mustard, and mayo are reliably available at Harris Teeter, Food Lion, Walmart, or ALDI without a second trip. At roughly $3–4 total for a small batch serving one, the cost per serving is reasonable if you're using it for fried shrimp or catfish, though the yield of a single serving limits its household appeal. The stated 10 minutes is honest for chopping and stirring; this genuinely is a quick sauce. The real limitation is that one serving of remoulade is odd—you'll make extra almost by default, and it keeps well in the fridge for a week, making it far more useful as a condiment component than a single-portion recipe suggests.

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