Arby's Horseradish Sauce Recipe: Kickstart Your Burgers With Zesty Heat

Recreating Arby's signature horseradish sauce at home is easier than you think, and trust me—once you taste this zesty, creamy heat, you'll never buy the bottled version again. The secret lies in balancing sharp horseradish with rich mayo and just the right tang, all while keeping that signature smooth texture.

I've been perfecting this recipe for years, and it's become my go-to for burgers, hot dogs, or even as a dip.

This sauce delivers that signature Arby's-style kick—creamy, tangy, and packed with that signature horseradish heat that makes every bite exciting. The key ingredients are simple: prepared horseradish (the good stuff, not the mild kind), mayo for creaminess, and a splash of vinegar for brightness.

It takes just 10 minutes to mix together, and the flavor only gets better as it chills.

What you'll end up with is a sauce that's smooth, velvety, and packed with heat—the perfect balance of sharp, creamy, and tangy that defines Arby's sauce.

It's foolproof, requires no cooking, and keeps well in the fridge for up to 2 weeks, making it perfect for meal prep or hosting. Once you try this, you'll never go back to the store-bought stuff.

Use it on burgers, fries, hot dogs, or even as a dip for veggies—this sauce transforms everything it touches. Let's get mixing!

Ingredients for arby's horseradish sauce

Five simple ingredients transform into that iconic creamy, fiery Arby's sauce.

The horseradish is everything here—skip the mild stuff from the grocery store. Look for strong horseradish in the refrigerated section, usually near the pickles. Trader Joe's and Whole Foods carry the best quality, but check the spice aisle too. If you can't find strong horseradish, double the amount of what you have—this sauce needs that signature kick. The mayo should be full-fat (none of that low-fat nonsense) for that rich, velvety texture. I always grab Hellmann's or Best Foods from the regular grocery store—no need to splurge.

No horseradish? Fresh horseradish root works too—grate it and let it sit for 10 minutes to mellow the heat. White vinegar can be swapped for apple cider vinegar if you prefer a fruity tang. The sugar balances the heat—brown sugar adds depth, but white works fine. Short on mayo? Greek yogurt gives a tangy twist (use half the amount). The lemon juice brightens everything—bottled is fine, but fresh is better. Want more heat? Add 1/4 tsp cayenne (trust me, it blends right in).

This sauce gets better as it chills, so make it a day ahead. Store in an airtight jar in the fridge for up to 2 weeks—it keeps perfectly. I double the batch and portion it into small containers for easy grabbing. The texture stays smooth if you stir it before using. Freezes for 3 months if you want to stock up. Just thaw in the fridge overnight.

Step-by-step instructions for Arby's horseradish sauce

Here's how to whip up that signature tangy kick—simple steps for bold flavor every time.

In a medium bowl, add the 1 cup mayonnaise and 0.5 cup prepared horseradish. Use a sturdy whisk to mix these together until fully incorporated. I like to start with gentle strokes to avoid splattering from the horseradish's heat. The mixture will turn a vibrant yellow-orange color—this is your flavor foundation.

Next, add the 2 tablespoons white vinegar and 1 tablespoon granulated sugar. Whisk again until smooth. The vinegar brightens the flavors while the sugar balances the sharp horseradish. If you're using a strong horseradish variety, the sugar helps mellow the intensity just enough to create that perfect Arby's-style tang.

Sprinkle in the 0.5 teaspoon salt and 0.25 teaspoon black pepper while continuing to whisk. The salt enhances all the flavors, while the pepper adds a subtle warmth that complements the horseradish. Taste the mixture at this point—you should notice a sharp, zesty flavor with a creamy base.

Now pour in the 2 tablespoons water and 1 tablespoon lemon juice. Whisk until completely smooth. The water helps thin the sauce to a perfect dipping consistency, while the lemon juice adds a bright citrus note that cuts through the richness. If the sauce is too thick after mixing, add an extra ½ teaspoon water at a time until it reaches a smooth, pourable consistency.

Taste the sauce again and adjust the seasoning if needed. Most people need a little more sugar to balance the horseradish's heat, so add up to ½ teaspoon more granulated sugar if it's too sharp. For extra tang, add a pinch more salt or a splash of lemon juice. The goal is that signature Arby's flavor—creamy, tangy, and just spicy enough to wake up your taste buds.

Transfer the sauce to a clean airtight container and refrigerate for at least 30 minutes before serving. This chilling time lets the flavors meld together perfectly. The sauce will keep in the fridge for up to 1 week, making it perfect for meal prep. Serve it with burgers, hot dogs, or even as a dip for veggies—it's incredibly versatile!

Regional styles of arby's horseradish sauce

Midwest Classic

This is the sauce you know from Arby's locations across the Midwest, where it became a fast-food staple. The original recipe was designed to complement their signature roast beef sandwiches—creamy enough to coat every bite but sharp enough to cut through the rich meat.

I've noticed Midwest diners often pair it with fries or onion rings, using it as a dipping sauce for extra zing. The balance of white vinegar and sugar is key here for that signature tang without overpowering the horseradish's bite. 🌶️

East Coast Twist

If you're on the East Coast, you might find this sauce served with New England-style clam chowder or as a condiment for lobster rolls. The extra lemon juice in this variation adds brightness that pairs perfectly with seafood.

I like to add a pinch of smoked paprika for depth—just ¼ teaspoon—to give it a subtle smoky note that reminds me of boardwalk diners in Cape Cod. The sauce also works as a marinade for grilled shrimp when thinned with a splash of water.

Southern Heat

In the South, this sauce gets a spicier makeover. Add ½ teaspoon of cayenne pepper and 1 teaspoon of hot sauce (like Crystal or Tabasco) to the base recipe for a Southern-style kick.

It’s a crowd-pleaser at barbecue joints in Texas and Georgia, where it’s often served alongside pulled pork sandwiches or fried green tomatoes. The extra heat stands up to the bold flavors of Southern cooking, and the creamy texture balances the smokiness.

I’ve even seen it used as a dipping sauce for jalapeño poppers at tailgates. 🔥

West Coast Fusion

Out West, this sauce gets a fresh, bright twist with added avocado or lime zest. Blend ¼ cup of ripe avocado into the sauce for a creamy, green-hued version that’s perfect for California-style burgers or tacos. The lime zest adds a citrusy brightness that complements the horseradish’s heat.

I’ve also seen it used as a dipping sauce for veggie platters at West Coast wine bars, where it pairs beautifully with charcuterie boards. The texture stays smooth, and the flavors are lighter, making it ideal for warmer climates.

Great Lakes Adaptation

In the Great Lakes region, this sauce is often served with fish and chips or whitefish burgers. The extra lemon juice (up to 2 tablespoons) gives it a fresh, briny quality that pairs perfectly with fried seafood.

I like to add a dash of dill weed—just ½ teaspoon—for a herby note that reminds me of Chicago’s deep-dish pizza but in sauce form. The sauce’s tanginess cuts through the oiliness of fried foods, making every bite more flavorful.

It’s a must-have for lakefront diners in Michigan and Wisconsin.

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