Outback Remoulade Sauce Recipe: Tangy Creole Dip With a Kick

This bold Creole-style sauce delivers the perfect balance of tangy, spicy, and creamy flavors you expect from your favorite steakhouse. I developed this version after years of tweaking ratios to match that signature kick without overpowering the main dish.

The foundation is a smooth mayonnaise base enhanced with Creole mustard and a touch of heat from prepared horseradish. Fresh herbs and a splash of lemon juice brighten the mixture, while a hint of smoked paprika adds depth that complements grilled meats beautifully.

What you get is a versatile sauce that works as a dip, spread, or topping for everything from seafood to burgers. It keeps well in the fridge for up to a week, so you can make a batch ahead of time.

This creation stays true to its roots while adding my professional touch. Here’s how to make it.

Ingredients for Outback Remoulade Sauce

Nine ingredients create this bold, creamy sauce with signature Creole kick.

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The mayonnaise is the base, so use the good stuff—Hellmann’s or Duke’s if you’re not making your own. Creole mustard is key here, but Dijon works in a pinch if your grocery store doesn’t carry it (look at Whole Foods or World Market). Prepared horseradish varies in heat, so taste as you go—Bubbies is a reliable brand.

No fresh herbs? Dried parsley and chives at one-third the amount will do, but fresh really brightens things up. Skip the garlic if you must, but it adds that little extra layer. The hot sauce can be any vinegar-based one you like—Tabasco or Crystal are classic. Want more tang? Add an extra splash of lemon juice.

Keeps beautifully in the fridge for 1 week in an airtight container. The flavors meld and deepen over time, so making it a day ahead is ideal. Stir before using—separation is normal.

Step-by-Step Instructions for Tangy Creole Dip

This method comes together in minutes with no cooking required—just mix and enjoy.

Step 1: Combine the Creamy Base

In a medium mixing bowl, add the 1 cup Mayonnaise as your foundation. I always use full-fat for that rich, velvety texture that makes this sauce so satisfying. The mayonnaise gives you the perfect creamy canvas for all these bold flavors.

Next, stir in the 2 tbsp Creole Mustard until fully incorporated. The mustard adds a tangy, slightly spicy depth that defines this sauce. You’ll notice the color deepen slightly as the mustard blends in—this is exactly what you want.

Step 2: Add the Zesty and Spicy Elements

Now, add the 1.5 tbsp Prepared Horseradish and 0.5 tsp Hot Sauce. The horseradish brings that signature kick, while the hot sauce layers in another dimension of heat. Stir well to distribute these bold flavors evenly.

Pour in the 1 tbsp Lemon Juice and 1 tsp Worcestershire Sauce. The lemon juice brightens everything up, cutting through the richness, and the Worcestershire adds a subtle umami complexity that ties all the flavors together.

Step 3: Season and Finish with Fresh Herbs

Sprinkle in the 0.5 tsp Smoked Paprika for a hint of smokiness that complements the Creole flavors beautifully. This is where the sauce starts to taste like something truly special.

Finally, fold in the 2 tbsp Fresh Parsley and 1 tbsp Fresh Chives. The fresh herbs add a pop of color and a clean, bright finish. Minced 1 clove Garlic Cloves goes in last—this ensures every bite has that aromatic, savory punch without overpowering the other ingredients.

Step 4: Chill and Let the Flavors Meld

Cover the bowl and refrigerate for at least 30 minutes to let the flavors marry. This step is crucial—it allows the horseradish and garlic to mellow slightly and the herbs to infuse the sauce fully.

Give it a good stir before serving. The sauce should be thick but still spoonable, with a vibrant, balanced flavor that’s tangy, creamy, and just a little spicy. Serve it chilled with seafood, as a dip for veggies, or even as a spread for sandwiches.

Dietary Considerations for This Dish

Gluten-Free Friendly

This sauce is naturally gluten-free as written, since none of the ingredients contain wheat or gluten. However, always check your Worcestershire sauce and hot sauce labels—some brands add gluten-containing ingredients. I recommend Lea & Perrins Worcestershire and Tabasco for safe options. 💪

Dairy-Free Adaptation

To make this dairy-free, simply swap the mayonnaise for a plant-based version. Hellmann’s Vegan or Primal Kitchen Avocado Oil Mayo work beautifully. The texture and flavor remain nearly identical, and no other adjustments are needed.

Egg-Free Option

For those avoiding eggs, use an egg-free mayonnaise like Just Mayo or Follow Your Heart Vegenaise. These alternatives provide the same creamy base without compromising the sauce’s signature richness. The taste difference is minimal.

Low-FODMAP Modifications

To make this low-FODMAP, omit the garlic and use garlic-infused oil (1 tsp) instead. Also replace the chives with the green part of scallions (1 tbsp). These swaps keep the flavor profile intact while being gentler on digestion.

Soy-Free Consideration

Most ingredients here are naturally soy-free, but some Worcestershire sauces contain soy. Opt for Annie’s Organic Worcestershire or a soy-free version to avoid any issues. Always double-check labels to be sure. 🌱

Nut Allergy Note

This recipe contains no nuts, but cross-contamination can be a concern with store-bought mayonnaise. If allergies are severe, choose brands like Safe + Fair that are processed in nut-free facilities. Homemade mayo is another safe alternative.

Frequently Asked Questions