Sauces & Condiments
This Arby's horseradish sauce recipe delivers that signature bold, tangy kick you love—creamy, spicy, and perfectly balanced without the store-bought shortcuts. 🔥 The secret lies in blending prepared horseradish with vinegar and sugar for that signature sharpness, then thinning it just enough to coat like the real deal.
I've been making this for years, and it's become my go-to for everything from burgers to deviled eggs.
What makes this sauce special is how it captures Arby's signature flavor profile—creamy yet sharp, with just enough vinegar to cut through the heat.
The key is using a mix of white vinegar and sugar to balance the horseradish's intensity, while a pinch of salt and black pepper rounds out the flavor. Unlike store-bought versions, this one stays fresh for weeks in the fridge.
By the time you're done, you'll have a sauce that's smooth, tangy, and packed with that signature horseradish zing—perfect for dipping, drizzling, or mixing into mayo for deviled eggs.
The texture is just right: thick enough to cling but still spreadable, with a heat that builds gradually. This is the sauce that turns good meals into great ones.
Make a big batch and keep it on hand for burgers, hot dogs, or even as a condiment for roasted meats. The recipe scales easily, so you'll always have that Arby's-level kick ready when you need it. Let's get started!
Ingredients for arby's horseradish sauce
Eight simple ingredients for that signature Arby's tangy kick—creamy, spicy, and ready in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Prepared Horseradish 🌶️ | ½ cup | Store-bought or homemade |
| Mayonnaise 🥛 | ½ cup | Full-fat for creaminess |
| White Vinegar 💧 | 2 tbsp | Distilled preferred |
| Granulated Sugar 🍚 | 1 tbsp | White or brown sugar |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Water 💧 | 1 tbsp | Adjust for desired thickness |
| Dijon Mustard 🥬 | 1 tsp | For depth of flavor |
The horseradish is the star, so grab the spiciest prepared version you can find—the stuff in jars at the grocery store works, but if you can find fresh horseradish root at a specialty market, grate it yourself for extra punch. Hellmann's or Duke's mayonnaise are my go-tos for that classic creamy texture, but any full-fat mayo will do. White vinegar matters here—distilled is sharper than apple cider, which can add fruity notes you don't want. For the sugar, white dissolves faster, but brown adds a subtle caramel depth if you're feeling fancy. The Dijon mustard is non-negotiable—it adds that tangy backbone that separates this from regular horseradish cream.
No prepared horseradish? Fresh horseradish root works—just grate it and let it sit for 10 minutes to mellow the heat. Running out of mayo? Greek yogurt at half the amount gives a tangier kick, but it'll be thinner. Short on vinegar? Lemon juice at the same amount works, though it'll be slightly sweeter. The water is your texture control—start with 1 tablespoon, then add more if it's too thick. Pro tip: Mix it in gradually while tasting. You want it to coat the back of a spoon but still be spreadable, not runny like ketchup. If it's too hot, add a pinch more sugar to balance.
This sauce keeps beautifully—3-4 weeks in the fridge if stored in an airtight jar. The flavors actually improve over time, getting deeper and more complex. For extra shelf life, add a thin layer of olive oil on top before sealing. It freezes well too—portion into ice cube trays for single-use servings. I always make a double batch because once you taste homemade, store-bought never cuts it again. Trust me, your burgers and deviled eggs will thank you.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this recipe because it’s the kind of sauce that needs nothing but those five things—and somehow, they become everything. No fancy techniques, no last-minute grocery runs. Just mix, taste, adjust. That’s it. I’ve made it while microwaving leftovers, during commercial breaks, even once with a toddler on my hip. It’s the kind of simplicity that makes me feel like a genius.
- Spicy-Sweet Balance: Here’s what sold me—the way the prepared horseradish’s sharp kick gets softened by the sugar and vinegar, then wrapped in that creamy mayo. It’s not just heat; it’s a full flavor party. The vinegar cuts through the richness, and the sugar? It’s the secret handshake that makes this sauce dangerously addictive. One taste and you’ll be nodding like, “Yeah, this is why I love it.”
- Dip, Drizzle, Devour: This sauce isn’t just for roast beef sandwiches—oh no. It’s my go-to for fries, grilled chicken, even deviled eggs. I keep a jar in the fridge for emergencies (aka whenever I crave that tangy kick). Honestly, it’s the kind of versatile sauce that makes me feel like I’m always eating at my favorite restaurant, but better—because it’s mine.
- No-Waste, No-Stress: Between us, this recipe is my budget-friendly secret weapon. A little goes a long way, and what’s left? It keeps for weeks in the fridge, ready to elevate whatever I’m serving. I’ll be real: I’ve had this sauce sitting in my fridge for three weeks, and it’s still just as good. That’s not nothing when you’re trying to stretch a grocery budget or avoid last-minute takeout runs.
Step-by-step instructions for Arby's-style horseradish sauce
This tangy, creamy sauce comes together in minutes—just mix and taste as you go.
👨🍳 Step 1: Whisk Together the Creamy Base
In a medium bowl, combine the 0.5 cup prepared horseradish and 0.5 cup mayonnaise using a whisk or silicone spatula. Stir until fully blended—you want no streaks of horseradish remaining. I like to fold gently to preserve the mayonnaise's texture while evenly distributing that sharp horseradish heat.
Here's the thing—if your horseradish is particularly strong, you might want to start with just ¼ cup and add more later. The sauce should have a vibrant mustard-yellow color with a thick, creamy consistency at this stage. Set the bowl aside while you prep the remaining ingredients.
🍳 Step 2: Add Vinegar, Sugar, and Seasonings
To the horseradish-mayo mixture, add the 2 tablespoons white vinegar, 1 tablespoon granulated sugar, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Whisk everything together until the sugar dissolves completely and the seasonings are evenly distributed.
The vinegar is key here—it brightens the flavors and balances the horseradish's bite. Taste as you go: you should notice a sharp, tangy kick with a touch of sweetness. If it tastes too strong, add a pinch more sugar; if it's too mild, add a splash more vinegar. This is where you fine-tune the perfect balance.
🥘 Step 3: Incorporate the Mustard and Water
Add the 1 teaspoon Dijon mustard and 1 tablespoon water to the bowl. Whisk vigorously for about 30 seconds until everything is completely smooth. The mustard adds depth and helps emulsify the sauce, while the water adjusts the thickness to your preference.
Real talk: this is the moment that matters. The sauce should now have a smooth, velvety texture with a bold horseradish flavor that's not overpowering. If it's too thick, add ½ teaspoon more water at a time until it reaches a spoonable but still clingy consistency—like a thick dip rather than a gloppy one.
⏰ Step 4: Taste and Adjust to Perfection
Give the sauce a final taste and adjust the seasoning if needed. Most people need a little more salt or vinegar at this point. I usually add another ¼ teaspoon salt or ½ teaspoon vinegar to intensify the flavor. The goal is a perfect harmony—sharp horseradish, creamy mayo, with just enough tang and sweetness to make it addictive.
Once you're happy with the taste, transfer the sauce to a clean jar or airtight container. It'll keep in the refrigerator for up to 1 week, though I promise you won't have any leftovers. This sauce is perfect for sandwiches, burgers, or even as a dip—just let it come to room temperature before serving for the best texture.
Pro Tips For Making Arby'S Horseradish Sauce
- Mix Slowly: Horseradish is a firecracker—don’t drown it. Add the vinegar and sugar one teaspoon at a time while stirring between each addition. I learned this the hard way by dumping everything in at once and ending up with a sad, bitter sludge instead of that bright, balanced kick.
- Use Cold Mayo: Reach for the mayo straight from the fridge—room temp turns it greasy and dull. Cold mayo also helps tame the horseradish’s heat better, so you get that signature creamy tang without the burn. (Yes, even if you’re impatient like me.)
- Salt the Horseradish: Skip salting just the mayo—sprinkle a pinch of salt directly over the horseradish before mixing. It mellows the sharpness and rounds out the flavor, which is the thing that makes this sauce taste like the real deal. (Your taste buds will notice.)
- Sweeten Gradually: Start with half the sugar called for, taste, then add the rest. Store-bought horseradish varies wildly in heat, and some brands are sweeter than others. This way, you won’t end up with a cloyingly sweet glaze or a pucker-inducing vinegar bomb. (Your future self will thank you.)
Serving suggestions for arby's horseradish sauce
Burger & Sandwich Perfection
This sauce is a game-changer for burgers and sandwiches, especially when paired with beef patties or turkey breast. Spread a generous dollop on your bun before assembling, or drizzle it over the top after grilling for that signature Arby's zing.
I love adding it to roast beef sandwiches with a sprinkle of sauerkraut—the tangy crunch balances perfectly. 🌟
For a next-level experience, mix 1 tablespoon of this sauce into 2 tablespoons of mayo to create a spicy mayo for sliders. The horseradish's heat cuts through the richness of the meat, making every bite unforgettable. Trust me, your taste buds will thank you!
Deviled Egg Upgrade
Deviled eggs become a crowd-pleaser when you fold 1 teaspoon of sauce into each yolk mixture. The creamy texture and sharp horseradish flavor elevate them from basic to restaurant-quality. Garnish with paprika or chopped chives for extra flair. I make a double batch of these for parties—they disappear fast! 🥚
Dipping Sauce Magic
Serve this sauce as a dip for hot wings, fries, or mozzarella sticks. The creamy base clings beautifully, while the horseradish adds a kick that keeps things exciting.
I like to serve it chilled in a small bowl with a side of toothpicks for easy scooping. It's a hit at game day gatherings!
Roasted Meats & Sides
Drizzle this sauce over grilled chicken, roasted potatoes, or even corn on the cob for a bold flavor boost. The vinegar and sugar caramelize slightly when heated, adding a delicious depth.
I love using it on pulled pork sandwiches—just a few drops take it to the next level. 🔥
For a unique twist, mix 2 tablespoons of sauce into ½ cup of BBQ sauce to create a spicy-sweet glaze for ribs or brisket. The horseradish cuts through the smokiness beautifully, making every bite more vibrant.
Nutrition facts
Frequently asked questions
Can I make this sauce without mayonnaise?
Yes! For a lighter version, replace the mayo with ½ cup Greek yogurt, but the texture will be thinner and tangier. For a dairy-free option, use ½ cup vegan mayo—just add 1 extra tablespoon of water to adjust the consistency. The horseradish flavor will still shine through!
Why does my sauce taste too spicy?
Horseradish heat builds over time, so if it's too intense, balance it with ½ teaspoon more sugar or 1 extra tablespoon of water. For a milder kick, mix in 1 teaspoon of honey or ½ teaspoon of maple syrup to mellow the sharpness. Taste as you go!
How long does homemade horseradish sauce last?
This sauce stays fresh for 3-4 weeks in the fridge when stored in an airtight container. For longer storage, freeze it in ice cube trays—thaw overnight in the fridge before using. The flavors actually deepen over time, so it won’t go to waste!
Can I use fresh horseradish root instead of prepared?
Grate 2 tablespoons of fresh horseradish root and let it sit for 10 minutes to mellow the heat. Use it in place of the prepared horseradish, but start with less—fresh root is 2-3x stronger. The texture will be slightly coarser, so blend it briefly for smoothness.
What’s the best way to serve this sauce?
This sauce is a game-changer for burgers, deviled eggs, hot wings, and roasted meats. Drizzle it over grilled chicken or mix it into mayo for sliders. For extra flair, serve it chilled in a small bowl with toothpicks for dipping—it’s perfect for game day!