Bloomin' Onion Sauce

1/2 cup
1 hr

Today, we’re making Bloomin’ Onion Sauce!

If you’ve ever been to that popular chain restaurant steakhouse, you know exactly what bloomin’ onion sauce is. It’s that creamy, tangy, horseradish loaded spread that comes plopped right in the center of a big ol’ deep fried onion.


This one has been a long time coming. In fact, I first started my journey to recreate this magical sauce last summer. When I crave food from Outback, I don’t crave their steak or their sides or their desserts. I crave their bloomin’ onion sauce. And, because I can’t just Door Dash bloomin’ sauce whenever my heart desires, I set out to find the right copycat version online.

The problem is the copycat versions I found online were not right at all. They were either too sweet or too tangy or not enough flavor. So, there was only one thing left to do…make it myself. And, that’s what we’re doing today!


There’s not much work to do here…dump, whisk, devour. It’s that simple!

We’ll start with equal parts mayonnaise and sour cream. This has become my go to base for sauces. They savory mayo and the tangy sour cream balance each other out perfectly all while adding the ultimate level of creaminess required for any good sauce.


Next, we’ll add in some prepared horseradish and a squeeze of ketchup. Here’s something to note: there are typically two kinds of horseradish that you can find in the grocery store…creamy horseradish and prepared horseradish. The creamy one is the kind that you usually find with the salad dressings in the dry grocery part of the store. That’s not the one we want here. We want the prepared one which you find in the refrigerated section and looks like freshly grated horseradish.

Finally, we’ll add in a handful of spices: salt, pepper, paprika, oregano, garlic powder, and little pinch of cayenne. Whisk all the ingredients together in a bowl until it’s smooth and creamy, and that’s all there is to it. Now while doing my research online, I read that the original recipe does not call for garlic powder. But I personally think it needs it, so we’re rolling with it! This sauce needs to sit for at least an hour for those flavors to blend together. But then, we’re ready to enjoy.


Now, I’m not going to deep fry a whole onion every time I crave this sauce, but it’s perfect as a dip for some onion rings, some french fries, and even as a schmear on a sandwich. It’s bright and tangy and savory and oh so delicious. And if you ask me, it’s pretty darn close to the original. If I closed my eyes, I don’t think I’d know the difference!

Ok, everyone! I can’t wait to hear how close you think I got to the OG!


I hope you guys enjoy. And, let’s eat!

Recipe details
  • 1/2  cup
  • Prep time: 1 Hours Cook time: 0 Minutes Total time: 1 hr
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  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 2 tsp ketchup
  • 1 tbsp prepared horseradish
  • ½ tsp salt
  • ½ tsp paprika
  • 1/8 tsp dried oregano
  • 1/8 tsp black pepper
  • 1/8 tsp garlic powder
  • 1/16 tsp cayenne pepper

Add all ingredients to a small mixing bowl, and whisk well until completely combined. Refrigerate for at least 1 hour before serving. 
  • *Prepared horseradish is the jar of freshly grated horseradish you find in the refrigerated section of the grocery store. Make sure to get this and not the creamy horseradish you find in the dry grocery section of the store.
  • *1/16 tsp is not a typical measurement, so just use half of an 1/8 tsp. 
  • *This sauce is not just great as a dip for onion rings. It’s delish as a sammie spread too!
Nicole - The Yummy Muffin
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