I have to say, whenever I get onion rings or a similar appetizer at a different restaurant, I’m always craving some of this tasty stuff to go with it!!
There’s really nothing like it. It has just the right amount of sharp, acidic heat and smoky garlic flavor. And then there’s that creamy texture!!
I honestly eat it with everything. Be sure to pair this with my blooming onion recipe!!
I have a few different copycat sauces up my sleeve!
I make burgers with my copycat Big Mac sauce, that creamy Chick fil A specialty to dip my fries into, and even the iconic Taco Bello nacho cheese for my homemade nachos and Taco Bell Sauce for homemade tacos!
Ingredients & Substitutions
Mayonnaise – The rich, fatty body comes from the mayo. You can easily use low-fat, olive oil, or avocado oil variations to build your homemade Outback bloomin onion sauce.
Sour Cream – Adds a nice thickness and tanginess to the mixture. Greek yogurt is a good alternative.Other than that, no other substitute really adds the same flavor profile.
Cayenne – A little hotter than paprika, it can be omitted if you don’t want as much spice. For more spice, use chili powder!
Oregano – It’s always better to use dried herbs in sauces like these because they’re more potent and penetrate the body of the mixture a lot better.Plus, they keep longer!
Ketchup – For a touch of sweetness and acidity, and also that characteristic orange color we all know and love.Avoid variations… unless you’re feeling up to the spicy ketchup!
Horseradish – I use prepared horseradish, which is different from fresh horseradish.The fresh stuff is SPICY and STRONG, whereas prepared is pickled in vinegar and much more manageable.
Garlic – Gotta have it! If you’re using the powdered version, use ½ teaspoon instead.
Tricks for an Outstanding Outback Bloomin Onion Sauce
Blooming onion sauce is all about balance.
It’s really easy to overdo any one of these seasonings and accidentally overbear the entire sauce.
So when you’re making it for the first time, follow the recipe exactly.
Even if you’re a horseradish lover, don’t throw in an extra tablespoon (yikes!) because you want more of that flavor.
Instead, mix it all up, let it sit, and then taste test to see if you want more of any of the spices. All of those flavors get stronger with time, so you gotta trust the process!
What should you serve it with?
Blooming onion sauce is an absolute must for anything fried — even fried pickles. So regular fries, of course, and onion rings!
It’s actually great on sandwiches and wraps, too. A crispy chicken sandwich, in my opinion, is just begging for the stuff!
Storing and Serving Bloomin Onion Sauce
I can’t recommend getting one of your own sauce bottles enough!
Not only does it make serving easier, but it’s also easier to just give the bottle a good shake before serving.
This Outback bloomin onion sauce keeps in the refrigerator for up to a week.
Again, give it a good shake or stir before serving after storing — and don’t let it come to room temperature!
Kitchen Tools You Will Need
Measuring Cups and Spoons – You may be tempted to eyeball the amounts, but I recommend using the proper tools so it comes out just right.
Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
Outback Bloomin Onion Sauce Recipe FAQ
How can I make bloomin onion sauce thicker?
A little more sour cream than mayonnaise makes for a thicker mixture.
To thicken without altering the flavor much at all, mix ½ teaspoon of xanthan or guar gum into the sauce. Remember that it may thicken a bit as it sits in the fridge, so don’t go overboard!
How to make blooming onion sauce without horseradish?
The best substitutes for horseradish are regular yellow mustard, spicy brown mustard, and wasabi. Regular mustard is the mildest substitute whereas wasabi is the hottest.
Can I make bloomin onion sauce ahead of time?
Absolutely. And you should, because it only becomes more delicious with time! All of these dried and powdered seasonings need a minute to really release their flavor once they’re introduced to the moist mixture.
That’s why I instruct to let the mixture refrigerate for at least 30 minutes… but honestly, longer is better. I tend to mix it up the night before if I’m serving it with lunch, or the morning before if I have it planned for dinner.
