I love how quick and easy this sauce is to make. It comes together with simple ingredients I usually have on hand, and the flavor is spot-on: creamy from the mayo and sour cream, tangy from the ketchup and horseradish, and perfectly seasoned with spices. Whether I’m hosting or just want a better dip for fries, this is always my go-to.
Ingredients
(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)
1/2 Cup Mayonnaise 1/2 Cup Sour Cream 3 Tablespoons Ketchup 2 Tablespoons Prepared Horseradish 1 Teaspoon Paprika 1/2 Teaspoon Kosher Salt 1 Teaspoon Granulated Garlic 1/2 Teaspoon Dried Oregano 1/2 Teaspoon Black Pepper 1/4 Teaspoon Cayenne Pepper
Directions
In a mixing bowl, I combine all the ingredients. I mix everything together until the sauce is smooth and fully blended. Then I cover the bowl and refrigerate the sauce for at least 30 minutes to let the flavors come together. Right before serving, I give it a good stir and it’s ready to go.
Servings And Timing
Servings: About 4 (Makes 1 1/2 Cups) Preparation Time: 5 Minutes Chill Time: 30 Minutes Total Time: 35 Minutes Calories: Approximately 267 Per Serving
Variations
Sometimes I add a squeeze of lemon juice or a dash of hot sauce to brighten the flavor. If I want it milder, I cut back slightly on the cayenne and horseradish. For a twist, I swap the sour cream for plain Greek yogurt—it gives it a little tang and adds protein.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 5 days. Since it’s a dairy-based sauce, I keep it chilled and don’t reheat—it’s meant to be served cold or at room temperature.
FAQs
Can I Make This Sauce Ahead Of Time?
Yes, I often make it the day before. It actually tastes better after sitting in the fridge for a few hours.
Is This Sauce Spicy?
It has a mild kick from the cayenne and horseradish, but nothing too intense. I adjust the spice to taste depending on who I’m serving.
Can I Use Greek Yogurt Instead Of Sour Cream?
Yes, I substitute plain Greek yogurt for a lighter version. It keeps the creaminess and adds a little tang.
What Can I Serve This With?
I use it as a dip for blooming onion, fries, chicken tenders, roasted veggies, or even as a burger spread—it goes with just about anything.
Can I Freeze The Sauce?
I don’t recommend freezing it. The texture can change once thawed, and it’s best fresh from the fridge.
Conclusion
This Blooming Onion Sauce is the creamy, flavorful dip I always come back to. It’s fast, flexible, and adds a bold punch to whatever I pair it with. Whether I’m recreating a restaurant appetizer or just need a killer sauce for fries, this homemade version is always a hit.
This creamy, zesty blooming onion sauce tastes just like the one from Outback! Made in 5 minutes with simple pantry ingredients—perfect for dipping fries, onion rings, and more.
Author:Emma
Prep Time:5 minutes
Total Time:35 minutes
Yield:About 1½ cups (4 servings)
Category:Condiment
Method:Mixed
Cuisine:American
Diet:Vegetarian
Ingredients
½ cup mayonnaise
½ cup sour cream
3 tablespoons ketchup
2 tablespoons prepared horseradish
1 teaspoon paprika
½ teaspoon kosher salt
1 teaspoon granulated garlic
½ teaspoon dried oregano
½ teaspoon black pepper
¼ teaspoon cayenne pepper
Instructions
Mix Ingredients:
In a medium-sized mixing bowl, add all the ingredients.
Stir Until Smooth:
Mix well until the sauce is smooth and well combined.
Chill:
Cover and refrigerate for at least 30 minutes to allow flavors to blend.
Serve:
Stir again before serving. Enjoy as a dip for blooming onions, fries, or your favorite appetizers!
Notes
Make it ahead! The flavor gets even better after a few hours in the fridge.
Adjust the heat level by adding more or less cayenne pepper and horseradish.
