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Tiger Sauce Remoulade

Prep Time:

10 mins.


2 cups

Nothing says Creole New Orleans like a tangy remoulade sauce served with fresh boiled seafood for dipping, and Tiger Sauce adds the right amount of sweet heat. Also delicious served with fried seafood and as a sandwich spread.


  • 1 cup mayonnaise (we used Blue Plate®️ Mayonnaise)
  • 1/4 cup ketchup
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Creole mustard
  • 1 tablespoon Tiger Sauce®
  • 1/4 cup chopped green onions
  • 1/4 cup finely chopped celery
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon minced garlic
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Louisiana style hot sauce
  • Salt and cayenne pepper, to taste


  1. Combine mayonnaise, ketchup, red wine vinegar, Creole mustard and Tiger Sauce in a medium bowl and mix well. Whisk in remaining ingredients until fully incorporated.
  2. Cover and refrigerate for at least 4 hours and up to overnight for the flavors to fully develop. Sauce can be covered and stored in refrigerator for up to 4 days.

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