Outback blooming onion sauce is mayonnaise, ketchup, horseradish, paprika, garlic powder, oregano, cayenne and black pepper stirred together in a bowl and chilled for 30 minutes. Nine ingredients, no cooking, five minutes of work.
Horseradish is the ingredient that makes this taste like the restaurant version and not like spiced mayo. Use prepared horseradish from a jar, not powder, and start with slightly less than two tablespoons. You can always add more after tasting, but too much turns the sauce into something that clears sinuses rather than complements fried food.
The sauce needs at least 30 minutes in the fridge before serving, and longer is better. The spices mellow and blend into the mayo as it sits, so a batch made the morning of a party will taste noticeably rounder than one mixed five minutes before guests arrive.
Outback Blooming Onion Sauce
Course: Sauce, SidesCuisine: AmericanDifficulty: Easy4
servings5
minutes197
kcalA creamy, horseradish-spiked dipping sauce made from nine pantry ingredients with no cooking. Stir, chill, serve. Works on blooming onions, onion rings, fries, burgers and fried shrimp.
Ingredients
1/2 cup mayonnaise
2 teaspoons ketchup
2 tablespoons prepared horseradish, or slightly less to taste
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano
1 dash ground black pepper
1 dash cayenne pepper
Directions
- Mix everything together:Combine all ingredients in a bowl and stir until smooth and evenly coloured.
- Chill and serve:Cover and refrigerate for at least 30 minutes before serving so the flavours meld together.
FAQs
Can you use horseradish powder instead of prepared?
The author recommends prepared horseradish from a jar, not powder. Powder loses its heat over time and the intensity varies wildly depending on how old it is. If powder is all you have, start with a small pinch and increase until the heat level matches what you want.
How long does this sauce keep?
Up to 10 days in an airtight container in the fridge. Do not put any sauce that has been served back into the container, since double dipping introduces bacteria. Make extra and keep the reserve sealed separately.
What else can you use this sauce on?
Onion rings, fries, fried shrimp, chicken tenders, mozzarella sticks, tater tots and burgers all work. A commenter uses it as a sandwich spread, and another swapped sweet chilli sauce for the ketchup and said it was good. It pairs best with anything fried or mild that needs a creamy kick.
Is the oregano necessary?
Opinions split in the comments. One commenter with what she says is the original recipe says garlic powder is not in the real version and oregano should only be a pinch. Another says the oregano is absolutely necessary. The amounts are small enough that leaving it out or doubling it will not ruin the sauce either way.
Can you make it less spicy?
Cut the horseradish to one tablespoon and skip the cayenne. The paprika and black pepper give enough warmth on their own for a mild version. A commenter who reduced the horseradish to one and a half tablespoons said it was still close to the restaurant taste.
