Bloomin Onion Sauce– Easy Outback Steakhouse Copycat

This Outback Steakhouse Bloomin’ Onion Sauce is a creamy, zesty dip that comes together in under 10 minutes. It’s got a mellow heat from horseradish, a little kick of spice, and works with anything crunchy or fried. No cooking, no stress — just mix, chill, and dip.

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Quick Summary

• Prep time: 5 mins
• Cook time: none
• Flavor: creamy, tangy, lightly spicy
• Great for: dipping, snacking, pretending your kitchen’s a steakhouse

Why I Like This Recipe

This sauce? It’s my go-to when I’m not trying to make a whole thing. I just want a little something extra to dip into — fries, onion rings, even warm bread if I’m desperate. Toss everything in a bowl, stir, chill. It’s always good, always reliable, and honestly kinda grounding.

Ingredients

• ½ cup full-fat mayonnaise
• 2 teaspoons ketchup
• 2 tablespoons prepared horseradish
• ¼ teaspoon paprika
• ¼ teaspoon salt
• ⅛ teaspoon garlic powder
• ⅛ teaspoon dried oregano
• Dash of black pepper
• Dash of cayenne pepper

How To Make Bloomin Onion Sauce

1. Pick a good bowl: Not a huge one to be honest. Just something small and solid that makes you feel like you’re making something real.
2. Dump and stir: Add everything to the bowl. Stir until smooth — nothing wild. You’re not trying to whip air into it, just mix it gently.
3. Let it chill: Wrap it up and stick it in the fridge for 30 mins. Trust me, the flavor gets way better after sitting.
4. Serve however: Fries, onion rings, nuggets — it works with everything. Even spoonfuls straight if you’re into that.

Tips for Success

• Use prepared horseradish — not the creamy kind
• Let the sauce sit at least 30 minutes for best flavor
• Stir before serving — it can separate in the fridge
• Adjust cayenne if you want more or less heat

Storage and Reheating

• Fridge: Keep in a sealed container for up to 5 days. Stir before using.
• Reheat: Nope. It’s meant to be served cold or cool. Just stir it up and you’re good.

Frequently Asked Questions

• Can I use Miracle Whip instead of mayo?
  Well technically, yeah. But the flavor will be tangier and sweeter — not quite Outback-style.
• What if I don’t like horseradish?
  Use a little less or swap in a small amount of Dijon for bite. But honestly, horseradish makes the sauce.
• Can I use fresh garlic instead of powder?
  You could, but it’ll change the vibe. Garlic powder keeps it smooth and mellow.
• Is this the same as Outback’s exact recipe?
  Not officially, but it’s very close. Tastes like the real deal.
• How long do I really need to chill it?
  30 minutes minimum. If you can wait an hour or more, even better. Overnight? Chef’s kiss.

Common Mistakes and How to Dodge Them

• Using too much horseradish: Start with 1 tablespoon if you’re unsure. You can always add more, but you can’t un-zing it.
• Not chilling it long enough: The spices mellow and blend after a rest. Straight outta the bowl? Kinda harsh.
• Forgetting to stir before serving: Separation happens — it’s normal. Just stir it back to life.
• Overdoing the cayenne: A little goes a long way. This sauce is about balance, not chaos.
• Using low-fat mayo: Makes it watery and sad. This isn’t the place to cut corners.

Nutrition Facts (Per Serving)

• Calories: 197 kcal
• Total Fat: 21g
• Saturated Fat: 3g
• Cholesterol: 12mg
• Sodium: 180mg
• Potassium: 20mg
• Total Carbohydrate: 2g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 0g

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