Creole sauce is a traditional spicy, tangy, and flavorful sauce from Louisiana. It is an essential part of Creole cuisine, popular in the Southern United States and most Caribbean countries. Creole sauce was originally created to accompany seafood dishes, which were a staple of Creole cooking.

It was made with a blend of ingredients readily available in Louisiana, including tomatoes, onions, bell peppers, and garlic. It was often spiced up with cayenne pepper, which gave it a distinct kick. Over time, the sauce evolved, and different versions emerged - milder, spicier, one with Worcestershire sauce, and many more.

Despite these variations, the core ingredients remained the same, and the sauce continued to be a beloved part of Creole cuisine and an integral part of many regional dishes.