Arby’s Horsey Sauce is beloved for its perfect blend of creaminess and heat.
The flavor and consistency of the sauce are so on point that you’ll want to use it with every meat dish you can think of.
I mean, I think we all can agree that roast beef just isn’t the same without it.
Who says you can only enjoy this delicious sauce at Arby’s, though? With this easy copycat recipe, there’s no need to hoard those packets anymore.
Just whip some up at home and you can pair it with whatever dish you want! Ribs, burgers, steak – you name it.
Arby’s may be famous for its roast beef and other slow-cooked meats, but its Horsey Sauce will make you gallop for joy.
Arby’s Horsey Sauce
Fun fact: did you know how the fast-food chain got its name? Arby’s doesn’t stand for “roast beef,” but for its owners, the Raffel Brothers.
Apart from meats, the restaurant also offers a myriad of sauces, one of the most popular being the Horsey Sauce.
With its smooth and silky consistency and the right balance of creaminess and spiciness, it pairs beautifully with basically any meat.
It’s commonly served with roast beef, but I also like it with fish sticks and tacos.
The secret to the sauce is simple: horseradish (hence the name) and mayonnaise. Together, they create the best blend of taste and texture.
They balance each other out beautifully, such that the sauce isn’t too rich or spicy. It’s so perfect, you can even use it as a dip or salad dressing!
Best of all, it’s easy to replicate. This recipe has you covered.
All you’ll need are three basic ingredients, and I’m pretty sure you have them on hand!
- Mayonnaise. For a smooth and creamy sauce. You can use whatever brand you want; homemade mayo works, too!
- Horseradish. The element of spice. I like to use cream-style horseradish because it yields a similar consistency to the Arby’s sauce.
- Sugar. To dial down the heat of the horseradish. The recipe calls for two tablespoons, but you can add more or less to suit your taste. You can also add a bit of salt for contrast.
Tips for the Best Sauce
- This recipe calls for horseradish, which you can find in the condiments aisle of the grocery. If you’re having trouble getting a hold of it, you can get fresh horseradish and grate it yourself. It will be super pungent, so reduce the amount to 4 teaspoons.
- If you’re preparing horseradish yourself, here’s a tip: the key to switching up the heat level is timing. For a mild flavor, add vinegar to horseradish right after grating. If you want it super hot, add the vinegar 3 minutes after grating.
- You can also swap horseradish with either English mustard or wasabi, instead. The taste won’t be the same, but it’ll still be good.
- Arby’s Horsey Sauce is ultra-smooth and creamy. To achieve that, you’ll need to use creamy horseradish. You can use whatever type or brand you want, though!
Just know that some will give you small bits of horseradish. If you don’t mind the chunks, go ahead.
But if you do, just pulse it a bit in the food processor, and you’re all set.
- For a silkier consistency, replace a tablespoon of mayo with cream.
- Use a large mixing bowl to give you enough room to stir the ingredients.
- For a weight watcher-friendly version, use low-fat mayo and Splenda.
- This copycat Arby’s sauce tastes even better the next day because it’s had time for the flavors to marry. That said, you’ll want to let it rest in the fridge for at least 30 minutes before serving.
- Store horseradish sauce in a lidded jar and refrigerate for up to 2 weeks. Do not freeze as its consistency will be all off once thawed.
What is Horseradish?
Horseradish is a 3,000-year-old tubular root vegetable native to Southern Europe and Western Asia.
Back in the day, it was believed to have healing properties that can cure a variety of ailments.
Some also use horseradish syrup to relieve cough and even heal tuberculosis.
Egyptians made a rub out of it and used it to relieve back pain. They ate it as an aphrodisiac, too!
Even Greek mythology acknowledges the value of horseradish, with a Delphic oracle once telling Apollo, “Radish is worth its weight in lead, beet in silver, and horseradish in gold.”
Today, it’s commonly used as a spice and a condiment. In the United States, a whopping 6 million gallons of prepared horseradish are produced every year!
Fresh horseradish is pretty dormant in taste, but once ground or grated, it releases a sharp and spicy flavor.
Prepared horseradish comes in jars and can be found in the same grocery aisle as mustard.
It contains vinegar to counter the potent flavor, and comes in different levels of heat, ranging from mild to extra hot.
It can also be used as a sandwich condiment, salad dressing, and a dip. You can even add a pinch to a Bloody Mary to give it a nice kick!
Where Does the Name Come From?
If you think horseradish has something to do with horses, sorry to disappoint you.
The word “horse” is a mere description of the vegetable’s size, coarse texture, and strong, pungent flavor.
The “radish” part came from the Latin word “radix,” which means “root.”
There is another theory that explains horseradish’s name, though.
Since the vegetable is usually found near the sea, Germans call it “meerrettich,” meaning “sea radish.”
The English, not able to pronounce “meer” correctly, ended up calling it “mareradish.” Eventually, it evolved into “horseradish.”
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