Sauces & Condiments
This Arby's roast beef sauce recipe delivers that signature creamy, tangy-sweet drizzle you crave—without the mystery. The secret lies in balancing horseradish's sharp kick with just enough sugar and vinegar to mimic the restaurant version's addictive flavor. I've perfected this sauce over years of tweaking, and it's become my go-to for sandwiches, fries, or even as a marinade base.
The foundation starts with a simple simmer of vinegar, sugar, and spices, which builds depth before blending with mayo and a touch of cream cheese for that signature creamy texture. Horseradish adds the signature heat, but we'll show you how to adjust it to your spice tolerance without sacrificing authenticity. The key is patience—letting flavors meld during the simmer creates complexity that store-bought versions can't match.
What you'll end up with is a creamy, slightly tangy sauce that's perfect for dipping, drizzling, or even using as a marinade. The sauce clings beautifully to fries, sandwiches, or roasted meats, delivering that familiar Arby's taste in every bite. Best of all, it keeps well in the fridge for up to two weeks, so you can make a batch and enjoy it all week long.
Whether you're recreating your favorite Arby's sandwich at home or just craving that familiar tangy-sweet flavor, this recipe delivers restaurant-quality results with simple pantry ingredients. Let's get started on making your own signature sauce.
Ingredients for arby's roast beef sauce
Nine pantry staples transform into Arby's signature creamy, tangy-sweet sauce that clings perfectly.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥫 | 1 cup | High-quality, full-fat preferred |
| Prepared Horseradish 🌶️ | ½ cup | Adjust for spice preference |
| White Vinegar 💧 | ¼ cup | Distilled or white vinegar |
| Granulated Sugar 🍚 | ¼ cup | Light or dark brown works too |
| Cream Cheese 🧀 | 8 oz | Full-fat, softened at room temp |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for best flavor |
| Ground Mustard 🌿 | 1 tbsp | Dijon preferred for depth |
| Garlic Powder 🧄 | ½ tsp | Fresh garlic if available |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
The mayo and cream cheese are non-negotiable for that signature creamy texture—Hellmann's or Duke's for mayo, and Philadelphia brand cream cheese work best. Horseradish is the heart of the flavor, so grab the prepared kind from the refrigerated section—it's consistent and ready to use. The vinegar and sugar combo might seem simple, but this simmer is where the magic happens. Trader Joe's has a great organic white vinegar if you want to splurge, but regular distilled works fine. For the spices, Penzeys or bulk bins at Whole Foods ensure freshness—ground spices lose potency fast once opened.
No horseradish? Substitute with 1 tbsp hot sauce plus 1 tsp lemon juice for heat, but you'll lose that signature tang. Short on cream cheese? Greek yogurt at half the amount works in a pinch, though it won't be quite as rich. The sugar can be swapped for maple syrup or honey if you prefer, but granulated keeps it classic. For extra depth, add 1 tsp onion powder—it mimics the restaurant version's complexity. And if you're feeling adventurous, a splash of Worcestershire sauce (just 1 tsp) adds umami that takes it to the next level.
This sauce keeps beautifully for 2 weeks in the fridge, sealed in an airtight container. I always make a double batch—one for immediate use, one to freeze for up to 3 months. The texture thickens when chilled, so give it a quick whisk before using. It's perfect for dipping, drizzling, or even as a marinade base for roasted meats. Pro tip: Thin with a splash of milk if it gets too thick after refrigeration.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this sauce comes together with stuff you already have. Mix mayo, horseradish, vinegar, sugar, and cream cheese—no fancy techniques, no waiting. Honestly, I’ve made it while microwaving leftovers.
- Tangy Kick: That horseradish and vinegar combo? It’s the secret weapon. Sweet from the sugar, creamy from the mayo, but with a sharp bite that makes every bite feel like a little reward. (Yes, even on a Tuesday night.)
- Sauce for Everything: Slather it on sandwiches, dip fries, or toss with roasted potatoes. I’ve even used it as a marinade for chicken—works every time. Between us, it’s the one sauce that never lets me down.
- Lasts All Week: A small jar keeps for days, and it only costs pennies per serving. I make a big batch and keep it in the fridge for quick lunches or last-minute dinner fixes. No waste, all flavor.
Step-by-step instructions for Arby's roast beef sauce
Here's how to recreate that signature tangy, creamy sauce with a perfect horseradish kick.
Softened Cream Cheese and Mayonnaise Base
In a medium mixing bowl, combine the 8 oz softened cream cheese and 1 cup mayonnaise. Use a hand mixer or stand mixer fitted with the paddle attachment and beat on medium speed for 2-3 minutes until completely smooth and fully incorporated. You're looking for a homogeneous, lump-free texture here—this is your foundation.
This step ensures the sauce will have that signature creamy consistency without any graininess. If you notice any lumps, press the mixture through a fine-mesh sieve to achieve absolute smoothness. The cream cheese should be at room temperature—if it's too cold, it won't blend properly and will leave a chalky texture.
Incorporate Vinegar and Sugar
Add the 0.25 cup white vinegar and 0.25 cup granulated sugar to the cream cheese mixture. Mix on low speed for 1 minute to combine, then increase to medium speed and beat for another 2 minutes until fully incorporated and the sugar has dissolved completely. The mixture should begin to lighten in color slightly as the sugar integrates.
This is where the tang develops—the vinegar cuts through the richness of the cream cheese and mayo, creating that signature balance. Taste the mixture at this point—it should be sweet, slightly acidic, and completely smooth. If you find it too sweet, you can reduce the sugar slightly in future batches, but this amount gives you that perfect Arby's balance.
Add Horseradish and Mustard for Depth
Incorporate the 0.5 cup prepared horseradish and 1 tbsp ground mustard into the mixture. Begin mixing on low speed to prevent splattering from the horseradish, then increase to medium speed and beat for 3 minutes until everything is thoroughly combined. You'll notice the color deepen to a pale yellow with greenish undertones from the horseradish.
This is the moment that matters: the horseradish should be evenly distributed without any streaks. If you're sensitive to spice, you can reduce the horseradish slightly, but this amount gives you that authentic Arby's kick. The mustard adds complexity and helps balance the flavors—don't skip this step, as it's crucial for that restaurant-quality taste.
Season with Spices and Final Adjustments
Add the 0.5 tsp garlic powder, 0.5 tsp salt, and 0.5 tsp ground black pepper to the mixture. Mix on low speed for 1 minute to incorporate all the spices evenly. Taste and adjust seasoning as needed—you might want to add a pinch more salt or a touch more horseradish for your preference, but this recipe is already balanced for that classic Arby's flavor.
The sauce should now have a perfect balance of creamy, tangy, and slightly spicy flavors. Let it sit at room temperature for 10 minutes before using to allow all the flavors to meld together completely. This resting period ensures the horseradish heat disperses evenly throughout the sauce, giving you that consistent kick in every bite.
Chill and Serve
Transfer the sauce to an airtight container and refrigerate for at least 1 hour before serving. This chilling step is crucial—it allows the flavors to fully develop and the texture to set properly. When ready to use, give it a good stir to ensure everything is evenly distributed.
This creamy horseradish sauce is now ready to drizzle over your roast beef sandwiches, burgers, or even as a dip for fries. The sauce should be thick enough to cling to your food but still spreadable. If it thickens too much after chilling, you can thin it slightly with a splash of milk or water to achieve the perfect consistency for drizzling.
Pro Tips For Making Arby'S Roast Beef Sauce
- BLEND IN STAGES: Mix the mayonnaise and cream cheese first—whisk them together until completely smooth before adding anything else. Horseradish is stubborn, and forcing it in raw will make the sauce grainy.
- CHILL THE HORSERADISH: Run the prepared horseradish under cold water for 30 seconds before measuring. It’s hot from the jar, and adding it straight in can make the sauce separate or taste overly sharp.
- SWEETEN GRADUALLY: Add the sugar one teaspoon at a time, tasting between each addition. The vinegar’s acidity can make the sauce taste flat if you dump in all the sugar at once—adjust to taste, not the recipe.
- WHISK, DON’T STIR: Use a fork or whisk to fold in the vinegar, not a spoon. Stirring too gently lets the cream cheese and mayo clump, and you’ll end up with a lumpy, uneven sauce. A few solid strokes make all the difference.
Storing and reheating your arby's roast beef sauce
Fridge Storage Tips
Store your homemade Arby's roast beef sauce in an airtight container—I love using glass mason jars or BPA-free plastic containers with tight seals. The sauce keeps beautifully for 2 weeks in the fridge, but always check for any signs of spoilage like off smells or mold before using. I like to portion it into smaller containers so I can grab just what I need without thawing the whole batch. 🧊
Freezing for Later
For long-term storage, freeze the sauce in silicone molds or freezer-safe bags—this prevents freezer burn and makes it easy to grab single servings. The sauce will last for up to 3 months in the freezer, though the texture may separate slightly. To use, thaw overnight in the fridge and give it a good whisk before serving. If it thickens too much after freezing, a splash of milk or water brings it back to perfect drizzling consistency. ❄️
Reheating Without Ruining
Never microwave the sauce directly—this can make it grainy. Instead, transfer it to a small bowl and let it sit at room temperature for 10-15 minutes before gently reheating in a microwave-safe bowl on low power (50%) for 20-30 seconds. Stir well and taste—you may need to add a tiny bit of milk or mayo to restore creaminess. For stovetop reheating, warm in a small saucepan over low heat with 1 tablespoon of water to prevent scorching. 🔥
Thinning for Drizzling
If your sauce thickens after refrigeration, don’t toss it! Thin it gradually with milk, water, or even beef broth—I start with 1 teaspoon at a time while whisking until it reaches a smooth, pourable consistency. For extra richness, a splash of mayonnaise works wonders. The goal is a sauce that clings beautifully to fries or sandwiches without being too runny. A little patience here makes all the difference! 💫
Nutrition facts
Frequently asked questions about Arby's roast beef sauce
Can I make this sauce without horseradish?
Yes! The horseradish is key for that signature kick, but you can substitute with 1 tbsp hot sauce plus 1 tsp lemon juice for heat. For a milder version, try 1 tsp Dijon mustard plus ½ tsp onion powder—it adds depth without the spice. The sauce will taste different but still creamy and tangy!
Why does my sauce get too thick after refrigerating?
This happens naturally as the cream cheese and mayo set. Thin it gradually with milk or water (1 tsp at a time) while whisking until smooth. For extra richness, add a splash of mayo. The ideal consistency should be thick enough to cling but pourable enough to drizzle effortlessly.
How spicy is this sauce compared to Arby's?
The recipe delivers a moderate horseradish heat—similar to what you'd find at Arby's. For less spice, reduce the horseradish to ¼ cup; for more kick, add 1 extra tbsp. Taste as you go! The sauce mellows slightly after chilling, so start with your preferred heat level.
Can I use this sauce on other foods besides roast beef?
This versatile sauce works perfectly on burgers, fries, grilled chicken, or even as a dip for veggies. It’s also great as a marinade base for meats—just thin it with a little vinegar or broth first. The creamy, tangy flavor complements many dishes beyond roast beef sandwiches!
What’s the secret to making it taste just like Arby’s?
The magic is in the balance: vinegar for tang, sugar for sweetness, and horseradish for heat. Simmering the vinegar and sugar first builds depth, while the cream cheese and mayo ensure that signature creamy texture. Let the sauce rest for 10 minutes before chilling—this lets flavors meld perfectly. Patience is key!