Ingredients
This batch makes about 3/4 cup, or eight 1 1/2-tablespoon servings.
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon prepared creamy horseradish
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon fine salt
- 1/4 teaspoon dried oregano
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper, plus more to taste
How to Make Bloomin' Onion Sauce
- Whisk the mayonnaise, ketchup and creamy horseradish in a small bowl until completely smooth.
- Add the paprika, salt, oregano, black pepper and cayenne; whisk again until evenly combined.
- Cover and refrigerate for at least 30 minutes so the dried spices hydrate and the flavors blend.
- Stir before serving and adjust the cayenne or horseradish to taste.
Copycat Sauce Ratios
| Ingredient group | Amount | What it does |
|---|---|---|
| Creamy base | 1/2 cup mayo | Body and richness |
| Sweet/tangy | 2 tbsp ketchup | Color, sweetness and acidity |
| Sharp | 1 tbsp horseradish | Signature bite |
| Spices | 1 1/4 tsp total | Smoky heat and savory finish |
Substitutions and Heat Level
For a milder sauce, leave out the cayenne and use 2 teaspoons of horseradish. For more heat, increase cayenne in 1/8-teaspoon steps. Regular prepared horseradish works too, but start with 2 teaspoons because it can be sharper than the creamy style. Greek yogurt can replace up to half the mayonnaise for a lighter, tangier result.
Storage and Food Safety
Refrigerate the sauce in an airtight container and use it within 4 days. Because it is mayonnaise-based, discard sauce left at room temperature for more than 2 hours (or 1 hour when the temperature is above 90°F). Do not freeze it - the emulsion can split after thawing.
Nutrition Estimate
One serving is approximately 105 calories before any onion or other food is added. The exact number depends on the mayonnaise and horseradish brands you use. This is an independent copycat recipe, not Outback Steakhouse's published formula.