Sauces & Condiments
This Arby's special sauce recipe unlocks the creamy, tangy magic that makes their sandwiches legendary. The secret lies in balancing rich mayonnaise with sharp horseradish and a touch of sweetness—just like the original.
I've perfected this copycat version over years of testing, ensuring every spoonful delivers that signature blend of smooth, slightly spicy, and perfectly creamy texture.
The foundation of this sauce is simple yet transformative: mayonnaise provides the creamy base, while horseradish adds that signature kick. A hint of sugar and a splash of vinegar round out the flavors, creating a sauce that's versatile enough for sandwiches, dipping, or even as a marinade.
What sets this apart is the careful balance of ingredients—too much horseradish and it's overwhelming; too little and it loses its character.
By the time you're done, you'll have a jar of restaurant-quality sauce that's ready to elevate any meal. The texture is velvety smooth, with just enough bite to keep things interesting.
Unlike store-bought versions, this sauce stays fresh in the fridge for up to two weeks, making it perfect for meal prep or gifting to fellow sauce enthusiasts.
Use it on Arby's-style sandwiches, as a dip for fries or veggies, or even as a marinade for meats. The possibilities are endless, but the key is keeping the ingredients in perfect harmony. Let's get started on making this sauce that's sure to become a staple in your kitchen.
Ingredients for arby's special sauce
Five ingredients transform into the iconic sauce that makes Arby's sandwiches unforgettable.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥛 | 1 cup | High-quality, full-fat preferred |
| Prepared Horseradish 🌶️ | ½ cup | Creole-style for best flavor |
| Granulated Sugar 🍚 | 1 tbsp | White or light brown |
| White Vinegar 💧 | 1 tbsp | Distilled preferred |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Celery Crown Crunch Seasoning 🧅 | 1 tbsp | Arby's signature seasoning blend |
| Water 💧 | 1 tbsp | For thinning if needed |
The mayonnaise is non-negotiable—Hellmann's or Best Foods work best, but any full-fat mayo will do. Creole-style horseradish is key for that signature kick (regular horseradish is way too strong). I grab mine from Trader Joe's or Walmart—it's cheaper than the fancy brands and still delivers. For the Celery Crown Crunch seasoning, Arby's official packets are the gold standard, but celery salt plus a pinch of onion powder gets you close if you're in a pinch. The sugar and vinegar balance the heat perfectly—don't skip either.
No Creole horseradish? Regular horseradish at half the amount works, but you'll need to adjust the sugar to taste. Running out of Celery Crown Crunch? Celery salt plus a dash of garlic powder mimics the flavor. The sauce can be made ahead—just store it in the fridge until ready to use. If it gets too thick, add water or milk one teaspoon at a time. For extra tang, add a splash more vinegar. Want it sweeter? A pinch more sugar does the trick.
This sauce keeps 2 weeks in the fridge, sealed tight. I portion it into small jars—one for sandwiches, one for dipping. Freezes beautifully for up to 3 months if you want to make a big batch. The flavor actually improves after a day or two as everything melds together. Pro tip: Stir before each use—the horseradish settles to the bottom.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this sauce comes together with stuff you already own. No fancy gadgets, no waiting for the oven—just stir, taste, adjust. That’s it. My lazy Sundays just got a whole lot brighter.
- Tangy Kick: Honestly, the horseradish and vinegar combo is chef’s kiss—sharp enough to cut through grease but balanced by the sugar’s sweetness. It’s the kind of flavor that makes you reach for seconds without even thinking.
- Game for Any Meal: Slather it on roast beef sandwiches, drizzle it over fries, or toss it with pasta. Between us, I’ve even used it as a quick marinade for grilled chicken. It’s my secret weapon for turning basic meals into something special.
- Lasts All Week: Make a big batch—it keeps in the fridge for weeks without losing its zing. I’ll be real: I’ve had this sauce sitting in my fridge for over a month, and it’s still the star of my lunchbox. Budget-friendly? Absolutely.
Step-by-step instructions for Arby's signature sauce
Here's how to recreate that iconic, tangy, creamy sauce that makes Arby's sandwiches legendary.
Whisk Together the Creamy Base
In a medium bowl, combine the 1 cup mayonnaise and 0.5 cup prepared horseradish. Use a whisk to blend them thoroughly for about 30 seconds—this ensures the horseradish is fully incorporated without clumping. The mixture should look smooth and pale yellow with just a hint of pink from the horseradish. If you're using Creole-style horseradish, you'll notice a more complex, slightly spicy depth of flavor right away.
I like to press the whisk against the bottom of the bowl occasionally to scrape up any stubborn bits of horseradish that might want to hide. This step is all about creating that signature creamy texture that balances the bold horseradish kick. The sauce shouldn't be too thick yet—we'll adjust that in the next step.
Add Sweetness and Acid for Balance
To the mayonnaise-horseradish mixture, add the 1 tablespoon granulated sugar, 1 tablespoon white vinegar, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Stir well with the whisk until everything is completely combined. The sugar will help mellow out some of the horseradish's sharpness, while the vinegar adds that bright, tangy punch that makes this sauce so addictive.
Taste the mixture at this point—it should be creamy with a noticeable horseradish heat, a touch of sweetness, and a definite tang. If it's too sharp for your taste, you can add a pinch more sugar. If it's too mild, a tiny splash of vinegar will help. This is your chance to adjust before adding the seasoning, which is the real flavor magic maker.
Incorporate the Celery Crown Crunch Seasoning
Now comes the secret ingredient: the 1 tablespoon Celery Crown Crunch Seasoning. Sprinkle it over the mixture and stir vigorously for about 1 minute to fully distribute those tiny, flavor-packed particles. This is what gives the sauce its signature Arby's taste—it's a blend of spices that includes celery salt, garlic powder, onion powder, and other proprietary seasonings that create that unmistakable umami depth.
After mixing, let the sauce sit for 5 minutes at room temperature. This resting period allows all the flavors to meld together. You'll notice the sauce becomes slightly thicker as the seasoning absorbs. If it's too thick after resting, add the 1 tablespoon water one teaspoon at a time until you reach that perfect, spreadable consistency—it should coat the back of a spoon but still be pourable.
Final Taste and Adjustments
Give the sauce one last taste and make any final adjustments. Most people need a little more salt or a touch of vinegar to get that perfect balance. The sauce should be creamy with a tangy, slightly spicy kick from the horseradish, a hint of sweetness, and that unmistakable celery crown crunch seasoning flavor that makes it taste just like Arby's.
For the best results, let the sauce sit in the refrigerator for at least 30 minutes before using. This chilling time helps all the flavors fully develop and the texture become perfectly smooth. Store any leftovers in an airtight container in the fridge for up to 1 week, though I guarantee you won't have any leftovers—this sauce disappears fast!
Pro Tips For Making Arby'S Special Sauce
- STIR IN STAGES: Mix the mayo and horseradish first—don’t dump everything in at once. Adding the vinegar and sugar gradually lets you taste and adjust the heat/sweetness balance without ending up with a mouth-puckering mess.
- USE FRESH HORSE RADISH: That jarred horseradish loses punch over time. If yours tastes muted, grate a small piece of fresh root (about 1 tbsp) instead—it’s sharper and cuts through the mayo better. (Yes, it’s a pain to find, but it’s worth it.)
- DILUTE THE VINEGAR: Straight white vinegar can overpower the sauce. Mix it with an equal part water first—this softens the acidity while keeping the tang. Trust me, you’ll regret skipping this if you’re serving it with spicy roast beef.
- SALT AFTER RESTING: Wait 10 minutes before adding salt. The flavors meld better, and you’ll avoid a salty first bite that ruins the whole experience. (I learned this after making a batch that tasted like a science experiment.)
Pro cooking tips for arby's special sauce
Horseradish Mastery
Creole-style horseradish is non-negotiable for that signature Arby's kick—regular horseradish is way too strong. I grab mine from Trader Joe's or Walmart because it's affordable yet delivers that complex, slightly spicy depth.
If you're using regular horseradish, cut the amount to ¼ cup and add ½ teaspoon extra sugar to balance the heat. The key is blending it thoroughly with the mayo for a smooth texture without clumps. 🌶️
Pro tip: Let the horseradish sit at room temperature for 5 minutes before mixing—this softens it slightly, making it easier to incorporate. I also recommend using a hand mixer on low speed for 20 seconds if you're worried about clumping.
The goal is that velvety smoothness that makes the sauce irresistible.
Seasoning Secrets
The Celery Crown Crunch Seasoning is the magic ingredient—it's a blend of celery salt, garlic powder, onion powder, and other proprietary spices that create Arby's signature umami depth.
If you can't find it, mix ½ teaspoon celery salt with ¼ teaspoon garlic powder and ¼ teaspoon onion powder for a close approximation. Sprinkle it over the sauce and whisk vigorously for 1 minute to fully distribute those flavor-packed particles.
This seasoning is what transforms your homemade sauce from "good" to "just like Arby's." Don't skip it—it's the secret that makes all the difference.
If you're feeling adventurous, you can even toast the seasoning in a dry pan for 30 seconds before adding it to deepen those flavors even more. 🧅
Texture Control
The sauce should be thick enough to coat the back of a spoon but still pourable—this is the perfect consistency for sandwiches and dipping. If it's too thick after resting, add water or milk one teaspoon at a time until it reaches that ideal spreadable texture.
I usually need about ½ to 1 teaspoon extra liquid for the perfect balance.
For extra creaminess, you can substitute ¼ cup plain Greek yogurt for ¼ cup of the mayo. This adds a tangy richness that mimics the restaurant version even more closely.
Just be sure to adjust the seasoning slightly afterward—Greek yogurt can make the sauce taste a bit milder. The texture should be silky smooth, not grainy or clumpy.
Flavor Balance
The sugar and vinegar are what bring all the flavors together—sugar mellows the horseradish's sharpness while vinegar adds that bright tang.
Taste the sauce after adding these ingredients and adjust as needed: a pinch more sugar for sweetness, a splash more vinegar for acidity, or a tiny bit more salt if it needs depth. The goal is that perfect harmony of creamy, tangy, slightly spicy, and umami-rich flavors.
I like to let the sauce sit for 30 minutes in the fridge before using—this resting time allows all the flavors to fully meld together. The first time I made this sauce, I skipped the resting period and was disappointed by how flat the flavors tasted.
Trust me, patience pays off here. The longer it sits, the better it gets. ✨
Nutrition facts
Frequently asked questions
Can I make this sauce without Celery Crown Crunch Seasoning?
Yes! Mix ½ teaspoon celery salt with ¼ teaspoon each of garlic powder and onion powder as a substitute. The flavor won't be identical, but it'll still capture that signature tangy, umami kick. For extra depth, lightly toast the seasoning blend in a dry pan for 30 seconds before adding it to the sauce.
How spicy is this sauce compared to Arby's original?
The Creole-style horseradish gives it that signature kick, but it's mild compared to raw horseradish. For a milder version, reduce the horseradish to ¼ cup and add ½ teaspoon extra sugar. If you love heat, increase the horseradish to ⅔ cup—just adjust the sugar and vinegar to balance it.
Can I use this sauce for anything besides sandwiches?
It's perfect for dipping fries, onion rings, or veggies, as a marinade for grilled chicken or pork, or even as a creamy dressing for salads or wraps. The tangy, creamy flavor works surprisingly well in mac and cheese or as a topping for loaded baked potatoes. Think beyond sandwiches!
Why does my sauce look grainy or clumpy?
Clumps usually happen when horseradish isn't blended smoothly. Use a hand mixer on low for 20 seconds to break up any lumps, or whisk vigorously for 1-2 minutes. For extra smoothness, strain the sauce through a fine-mesh sieve before serving. If it's still grainy, try adding 1 teaspoon milk or water to thin it out.
How long will this sauce last, and can I freeze it?
Store in an airtight container in the fridge for up to 2 weeks. For longer storage, freeze in ice cube trays or small jars for up to 3 months. Thaw overnight in the fridge—never at room temperature. The texture may separate slightly after freezing, so give it a good stir before using.