How to Make Copycat Arby’s Horsey Sauce: Creamy Horseradish at Home

Why Make Copycat Arby’s Horsey Sauce?

Let’s be honest - Arby’s Horsey Sauce is the thing you crave even more than the roast beef. It’s creamy, tangy, and has that perfect back-of-the-nose horseradish heat. I’ve probably tried a dozen “copycat” Horsey Sauce recipes over the years. Some were bland, some separated the second they hit the fridge, and more than one ended up tasting like straight-up mayonnaise with a sinus-clearing punch. I kept tweaking until I landed on a version that’s truly close to the original, but with a freshness you just can’t get from a packet.

If you love creamy, punchy sauces, you’ll probably want to check out my Thermomix Creamy Sriracha Ranch Dressing or this Creamy Sun-Dried Tomato Basil Dip too. But today, we’re getting into the nitty-gritty of homemade Horsey Sauce.

What Actually Is Horsey Sauce?

It’s not just mayo and horseradish, I promise. The real thing is creamy, a little sweet, and just sharp enough to make you pay attention. Here’s what surprised me when I started experimenting: Arby’s Horsey Sauce is sweeter and less sharp than I expected. It uses prepared horseradish, not fresh, plus sugar, a splash of vinegar, and a little salt. That’s it. Nothing fancy. Good news: you do not need to track down specialty horseradish root, unless you really want to.

Ingredients: The Right Stuff (and What You Can Skip)

• Mayonnaise: Hellmann’s, Duke’s, or whatever real mayo you like. Don’t use “whipped dressing” or low-fat - it’ll split or taste off.
• Prepared horseradish: The stuff in a jar, found near the pickles. Not “horseradish sauce” (that’s already mixed with mayo). Go for “prepared horseradish” - it should look wet and chunky.
• White sugar: Yes, you need it. The first time I left it out, my sauce tasted like I was eating wasabi-mayo. Too harsh. Don’t swap for honey or brown sugar - it just muddies the flavor.
• Distilled white vinegar: A tiny splash brightens everything. Apple cider vinegar works in a pinch, but it adds a fruit note.
• Salt: Regular table salt is fine. Start small. You can always add more.

You don’t need fresh lemon, fancy sea salt, or gourmet mayo. I tried. Save your money for the roast beef.

Copycat Arby’s Horsey Sauce: My Go-To Recipe

• 1/2 cup mayonnaise
• 2 tablespoons prepared horseradish (drain off excess liquid if it’s super runny)
• 1 tablespoon white sugar
• 2 teaspoons distilled white vinegar
• 1/4 teaspoon salt (start here, taste, then add more if needed)

How To Mix It (and What Can Go Wrong)

Dump everything in a bowl. Use a small whisk or fork. Stir until completely smooth. That’s it. Here’s what can mess it up:

• Separation: If your horseradish is super watery, the sauce might separate after a day in the fridge. Just give it a stir before serving. You can also blot the horseradish with a paper towel before mixing.
• Overpowering heat: Some jarred horseradish is way hotter than others. Start with 2 tablespoons. Taste. If it’s too mellow, add another half tablespoon. If it’s burning your nose, add a little more mayo until it balances out.
• Too sweet? I once used a heaping tablespoon of sugar by mistake. It turned into a weird dessert sauce. Level off your measurements.

If you want to try something spicy and sweet next, give my Homemade Sweet Chipotle BBQ Sauce a try - it’s a totally different vibe but also great on sandwiches.

How Close Is This To The Real Thing?

I’ll say it: Arby’s sauce out of the packet is slightly sweeter and a touch more processed-tasting (in that nostalgic fast food way). My homemade version is creamier and the horseradish pop is fresher. If you want to nail that ultra-smooth, slightly artificial vibe, you can run your sauce through a mini food processor for 30 seconds. But honestly, mixing by hand tastes better. Don’t overthink it.

If you’re a sauce nerd like me and want to explore how different sauces balance fat, acid, and salt, check out my guide on The Role of Fat, Acid, and Salt in Sauces. It helped me troubleshoot a lot of my early failures.

Tested Tips

• Horseradish juice alert: If your jar of horseradish is swimming in liquid, grab a teaspoon and gently press the horseradish in a small strainer or between layers of paper towel. Too much juice will make your sauce runny and separate. I learned this after opening a “fancy” brand that was basically soup.
• Day-old magic: The sauce is good right away, but even better after a few hours in the fridge. The flavors mellow and blend. If you want it exactly like Arby’s, chill it for at least 2 hours. The first time I served it straight from the bowl, it was too sharp and the mayo flavor stood out.
• Fixing split sauce: If your sauce separates in the fridge, don’t panic. Just whisk it back together. If it’s still weirdly thin, add an extra spoonful of mayo and a pinch more sugar. I’ve had this happen if I get carried away with the vinegar.
• Don’t go low-fat: I know, the temptation is real. But low-fat or light mayo will make the sauce taste plasticky and sometimes it’ll split into tiny curds. I tried it with “olive oil mayo” once and had to toss the batch.
• Salt control: Add the salt last, and start with 1/4 teaspoon. Mix, taste, then (if needed) add another pinch. The first time I made this, I dumped in a whole teaspoon and it was basically inedible. You can always add, but never take away.
• Batch size matters: Don’t double the recipe right off the bat unless you know you love it. Horseradish heat can sneak up on you, and it intensifies after a day in the fridge. I made a double batch for a party and ended up with leftovers that were so spicy on day two, only I could eat them.

How To Serve (Besides Roast Beef)

This sauce was born for sandwiches, but don’t stop there. I love it on grilled chicken, as a dip for fries, or even with grilled vegetables for something different. If you’re looking for more sauce ideas for your next cookout, my Best Sauces for Grilled Chicken guide has a ton of options. Horsey Sauce also pairs really well with smoked fish (seriously!), or even as a dollop on a baked potato if you want a horseradish kick instead of sour cream.

In fact, if you’re in the mood for a sauce adventure, try swapping this in for the creamy base on my Homemade Creamy Parmesan Peppercorn Dressing or even as a dip next to my Copycat Freddy's Fry Sauce Recipe. It’s surprisingly versatile.

Storage and Food Safety (What Actually Happens in a Home Fridge)

Despite what some blogs say, this isn’t a “make once, keep forever” sauce. Because of the horseradish and mayo, it’s good for about 5-7 days in the fridge. Store in a tightly sealed jar or container. If you see water pooling on top or it starts smelling weirdly eggy, toss it. I have an article on Why Did My Homemade Sauce Go Bad? that covers all the weird things I’ve seen (and smelled) in my sauce fridge.

Don’t try to freeze Horsey Sauce. Mayo doesn’t survive the thaw. Take it from someone who’s tried and ended up with a sad, grainy mess.

Shortcut Variations (When You’re in a Hurry)

• Use horseradish sauce: If you can’t find “prepared horseradish,” you can use horseradish cream/sauce and cut back on the mayo and sugar. It’s not quite the same, but honestly, it’s still way better than nothing.
• Make it spicy: Add a pinch of cayenne or white pepper. I do this if I want to clear my sinuses for real.
• Go egg-free: Vegan mayo works here, but pick one with a neutral flavor. Some brands are crazy tangy and will change the sauce.

And if you want to try another fast food classic, my Copycat McDonald's Hot Mustard Sauce is a killer dip for fries and nuggets.

Why Mine Sometimes Tastes Better Than Arby’s (and When It Doesn’t)

Here’s what I figured out after making this about a hundred times: the homemade version tastes fresher, creamier, and the horseradish flavor is much brighter. But - and this is a real “but” - if you’re expecting the exact taste from the packet, you may miss that hint of processed sweetness and ultra-smooth texture. That’s mostly about shelf-stable stabilizers and a lot of sugar. My recipe is pretty close, but I’m not adding corn syrup or preservatives. You could blend it longer to get it even smoother, but honestly, after a couple of bites, you won’t care.

If you’re fascinated by why sauces break or separate (it happens to all of us), check out Why Sauces Break (And How to Prevent It Every Time). It helped me realize I wasn’t the only one whisking frantically at midnight.

Ways to Level Up or Remix Horsey Sauce

• Stir in a teaspoon of fresh chopped dill or chives for an herby twist.
• Swap in Dijon for some of the mayo for a sharper, more grown-up flavor.
• Add a tiny bit of smoked paprika for color and a hint of warmth (I do this if I’m serving with grilled steak).
• For a true fusion twist, mix in a drizzle of Thermomix Honey Sriracha Dipping Sauce for sweet heat.

If you want to keep exploring bold, creamy sauces, check out my Homemade Creamy Buffalo Blue Cheese Dip or even go wild with my Authentic Lebanese Toum (Garlic Whipped Sauce) Recipe - both are punchy in their own way.

Final Thoughts (From One Sauce Maniac to Another)

Horsey Sauce is one of those things that’s so easy to make at home and honestly, you’ll never have to hoard those packets again. It’s perfect for roast beef, but it’ll make anything you dip in it taste like you’re winning at lunch. Don’t stress if it’s not exactly like the drive-thru version on your first try. You’ll tweak, you’ll taste, and you’ll find your own favorite ratio. And if it splits, if it’s too hot, if it’s too thin - hey, it’s just sauce. Give it a quick stir, trust your taste buds, and keep cooking.

If you ever run into issues with any creamy sauce, my guide on How to Rescue Any Sauce is a must-read. Keep whisking, keep experimenting, and let me know what you dip in your Horsey Sauce first.