Outback Steakhouse Tiger Sauce Copycat Recipe

This Outback Steakhouse tiger sauce copycat brings the bold, creamy, slightly spicy dipping sauce from the restaurant straight to your kitchen. It takes about 5 minutes and goes with almost anything you’re already making tonight.

You probably remember it from the bread service, but this sauce works just as well on grilled chicken, steak, or even a simple veggie platter.

Why I Love This Recipe

The combination of mayo, horseradish, and a little heat gives it that sharp, tangy kick without being overwhelming. It coats well and keeps its texture, so it does not thin out on the plate.

This is the version I keep coming back to because the ratio of horseradish to sweetener gets the balance right. Too much honey and it turns cloying; too little and the heat dominates.

It comes together in one bowl with no cooking, which means dinner is on the table faster.

Recipe Ingredients

• ½ cup mayonnaise – Full-fat works best; light mayo makes the sauce slightly thinner
• 2 tbsp prepared horseradish – Not horseradish cream; the plain prepared kind gives the sharpest bite
• 1 tbsp honey – Balances the heat; swap with maple syrup if needed
• 1 tsp Dijon mustard – Adds a mild tang and helps bind the sauce
• 1 tsp apple cider vinegar – Brightens the whole mix
• ¼ tsp garlic powder – Background savory depth
• ¼ tsp cayenne pepper – For a low but present heat; add more if you like it spicier
• ¼ tsp smoked paprika – Adds a faint smoky warmth and the orange tint
• Pinch of salt – Taste and adjust at the end

Variations / Substitutions

• Extra horseradish – Bump it to 3 tbsp for a sharper, more sinus-clearing bite.
• Maple syrup instead of honey – The flavor is slightly earthier but works just as well.
• Hot sauce swap – Replace the cayenne with ½ tsp of your favorite hot sauce for a different heat profile; the sauce will be slightly thinner.
• Vegan version – Use vegan mayo and maple syrup; the texture and flavor hold up well.
• No Dijon – Yellow mustard works in a pinch, but the flavor is a touch less refined.
• Smoked paprika swap – Regular sweet paprika keeps the color but loses the smoky note; the sauce is still good, just milder.

If you like bold dipping sauces in this style, the Outback Steakhouse Blooming Onion Sauce Copycat Recipe is worth making alongside this one.

How To Make Tiger Sauce

Step 1: Whisk the Base Ingredients

Add the ½ cup mayonnaise, 2 tbsp prepared horseradish, 1 tbsp honey, and 1 tsp Dijon mustard to a small bowl. Whisk for about 30 seconds until the mixture is smooth and no streaks of mustard remain.

The honey can sit heavy at first, so scrape the bottom of the bowl as you whisk to make sure it fully incorporates.

Step 2: Season and Balance the Sauce

Add the 1 tsp apple cider vinegar, ¼ tsp garlic powder, ¼ tsp cayenne pepper, ¼ tsp smoked paprika, and a pinch of salt. Whisk again for about 20 seconds until the color is uniform and the sauce looks a pale orange-pink.

Taste it now. If the heat is too sharp, add a small extra drizzle of honey. If it tastes flat, add a tiny splash of vinegar, no more than ¼ tsp at a time.

Step 3: Chill and Serve

Spoon the sauce into a small serving bowl and refrigerate for at least 15 minutes before serving. The cold rest lets the flavors settle and the garlic powder bloom, so the sauce tastes noticeably rounder than it does straight from the bowl.

Serve it in the bowl with a light drizzle of smoked paprika across the top for color, and set out warm bread or whatever you’re dipping alongside it.

Recipe Tips

• Use prepared horseradish, not the cream kind. Horseradish cream has added dairy and sweetener that throws off the balance of the sauce.
• Taste before you chill. The cold will dull some of the brightness, so the sauce should taste slightly punchier than you want in the final version before it goes into the fridge.
• Make it a day ahead. The flavor actually improves after 24 hours in the fridge, so this is a great make-ahead condiment if you know guests are coming.
• Spice level is easy to dial. Start with the ¼ tsp cayenne in the recipe, taste, and adjust before chilling. It is much easier to add heat than to take it out.

Scale it to your batch size:

How To Store

• Refrigerate – Keep the sauce in an airtight container or jar for up to 1 week. The flavor gets better after the first day.
• Serve Cold – This sauce is meant to be served cold or at room temperature. It does not need reheating.

What To Serve With Tiger Sauce

Warm, crusty bread is the classic pairing because the soft interior soaks up the sauce while the crust gives you something to drag. Grilled or pan-seared steak works well too since the acidity cuts through the fat and the horseradish heat mirrors the char on the meat. It also makes a solid spread for a roast beef sandwich, where the sharpness does the job a strong mustard usually would.

Frequently Asked Questions

Can I make tiger sauce without horseradish?

You can, but the sauce will taste much milder and lose its defining character. Wasabi paste is the closest substitute; start with 1 tsp and taste from there.

Does the heat level change after refrigerating?

Yes, it mellows slightly. If you want the sauce to stay sharp, add an extra ½ tbsp of horseradish before chilling.

Is this sauce gluten-free?

All the ingredients in this recipe are naturally gluten-free, but check your prepared horseradish label since some brands include additives that may not be.

Can I freeze leftover tiger sauce?

Freezing is not recommended. Mayo-based sauces tend to separate when thawed and the texture turns grainy.

Tiger Sauce Recipe

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• ½ cup mayonnaise
• 2 tbsp prepared horseradish
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar
• ¼ tsp garlic powder
• ¼ tsp cayenne pepper
• ¼ tsp smoked paprika
• Pinch of salt

Method

 

1. Whisk the mayonnaise, prepared horseradish, honey, and Dijon mustard in a small bowl for about 30 seconds until smooth and streak-free.
2. Add the apple cider vinegar, garlic powder, cayenne pepper, smoked paprika, and salt, then whisk for another 20 seconds until the color is uniform.
3. Taste and adjust heat or sweetness, then refrigerate for at least 15 minutes.
4. Spoon into a serving bowl, dust lightly with smoked paprika, and serve alongside warm bread or your chosen dippers.

Notes

Prepared horseradish varies in potency by brand, so taste after mixing and add a little more if yours seems mild. The sauce keeps well for up to a week, and the flavor genuinely improves after a night in the fridge. If you are making it for a party, doubling the batch is straightforward since all the ratios scale evenly.