Sauces & Condiments
This Arby's roast beef sandwich sauce recipe delivers that iconic tangy, creamy, horseradish kick that makes every bite unforgettable. The secret lies in balancing sharp horseradish with rich cheddar and a touch of sweetness, just like the original.
I've perfected this sauce over years of testing, ensuring the perfect harmony of heat, creaminess, and that unmistakable Arby's flavor profile.
The magic happens with a simple blend of mayonnaise, prepared horseradish, and shredded cheddar cheese, all tied together with a splash of vinegar for brightness. What sets this apart is the careful balance—too much horseradish and it's overwhelming, too little and you lose that signature punch.
The sauce should be thick enough to cling to roast beef without being gloppy, creating that perfect creamy texture in every bite.
Once you taste this homemade version, you'll never settle for the bottled stuff again. The tangy horseradish cuts through the richness of roast beef, while the cheddar adds depth that makes it irresistible. This sauce isn't just for sandwiches—it elevates burgers, fries, or even as a dip for crispy chicken.
The best part? It keeps beautifully in the fridge for up to two weeks, ready whenever cravings strike.
For those who love a little extra heat, I'll show you how to adjust the horseradish ratio without losing that signature Arby's taste. Let's get started on recreating this legendary sauce at home.
Ingredients for arby's roast beef sandwich sauce
Five key ingredients transform into the iconic sauce that makes Arby's roast beef unforgettable.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥫 | ¾ cup | High-quality, full-fat preferred |
| Prepared Horseradish 🌶️ | ¼ cup | Creama brand for authentic kick |
| Shredded Sharp Cheddar Cheese 🧀 | ½ cup | Freshly shredded, not pre-shredded |
| White Vinegar 🍶 | 1 tbsp | For brightness and tang |
| Granulated Sugar 🍚 | 1 tbsp | Balances the heat slightly |
| Salt 🧂 | ½ tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for best flavor |
| Worcestershire Sauce 🍶 | 1 tsp | For umami depth (ensure vegan if needed) |
| Heavy Whipping Cream 🥛 | ¼ cup | Full-fat for ultimate creaminess |
The Creama horseradish is non-negotiable here—it has that signature sharpness without the bite of generic brands. Grab it at Walmart or Target (they usually stock it), or order online if your local store doesn't carry it. For the cheddar, freshly shredded makes all the difference—pre-shredded gets clumpy and lacks flavor. I always buy a block of sharp cheddar from the deli section and shred it myself. The mayonnaise? Duke's or Hellmann's are my go-tos—they're rich enough to stand up to the horseradish without overpowering it. If you're making this for a crowd, double the batch—it disappears fast.
No Creama horseradish? Wasabi paste at half the amount works in a pinch, but it's not the same—more heat, less tang. Running low on cheddar? Pepper Jack adds a subtle kick, but stick to sharp cheddar for authenticity. The Worcestershire sauce can be swapped for soy sauce (reduce by half) if you're avoiding umami, but you'll lose that signature depth. For a sweeter touch, honey or maple syrup can replace the sugar—just start with half and adjust. Pro tip: Let the sauce sit for 10 minutes after mixing so all the flavors meld together. Trust me on this.
This sauce keeps beautifully—up to 2 weeks in the fridge sealed in a jar. The creaminess actually improves overnight, so make it a day ahead if you can. For leftovers, stir in a splash of milk or cream if it gets too thick. Freeze for up to 3 months if you're prepping for a party—just thaw in the fridge and give it a good stir. I always make a double batch because it's impossible to resist once it's ready. Perfect for sandwiches, burgers, or even as a dip for crispy fries.
Why You'll Love This Recipe
- Five-Ingredient Fix: I keep mayo, horseradish, and cheddar in my fridge for this exact reason—no shopping lists, no extra bowls. Mix it while you wait for the roast beef to heat up, and boom, you’re done.
- Spicy-Sweet Magic: That horseradish kick with the sugar’s gentle bite? It’s the secret sauce—literally. The vinegar cuts through the richness, and the sharp cheddar ties it all together like a cozy hug for your taste buds.
- Game Day Ready: Between us, this is my go-to for tailgates or lazy Sundays. Slather it on sandwiches, drizzle it over fries, or even toss it with roasted potatoes. It’s the MVP of easy crowd-pleasers.
- No-Waste Winner: A little goes a long way, so I make a big batch and keep it in the fridge. That means fewer trips to the store, more money saved, and always a backup for when the kids demand seconds. (Yes, even on a Tuesday night.)
Step-by-step instructions for Arby's roast beef sandwich sauce
This tangy, creamy sauce is where the magic happens—let's build it layer by layer.
Whisk Together the Creamy Base
In a medium bowl, combine the 0.75 cup mayonnaise and 0.25 cup prepared horseradish using a whisk or silicone spatula. Mix until completely smooth—you want no streaks of horseradish remaining. The mayonnaise should lighten slightly as the horseradish incorporates, creating that signature sharp kick that makes this sauce unforgettable.
I like to work in a bowl that's just big enough to hold everything comfortably. If you're using Creama brand horseradish, you'll notice a more refined heat profile compared to other brands. This is the foundation of the sauce, so take your time here—rushing can leave you with a grainy texture that ruins the smoothness.
Add Cheese and Balance the Flavors
Next, fold in the 0.5 cup shredded sharp cheddar cheese using gentle strokes. The cheese should melt into the mixture almost immediately, creating a thick, velvety consistency. If you're using freshly shredded cheese (which I highly recommend), it will blend more smoothly than pre-shredded varieties.
Now add the 1 tablespoon white vinegar, 1 tablespoon granulated sugar, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Stir until everything is fully incorporated. The vinegar adds that bright, tangy note that cuts through the richness, while the sugar just slightly balances the heat. Taste at this stage—you should feel the horseradish's punch but also notice the cheese's sharpness coming through.
Build Depth with Umami and Cream
Give the mixture one final stir before adding the 1 teaspoon Worcestershire sauce and 0.25 cup heavy whipping cream. The Worcestershire sauce is what elevates this from good to restaurant-quality—it adds that savory umami depth that makes you crave another bite. The heavy cream lightens the texture just enough to make the sauce perfect for spreading.
Mix until completely smooth. Here's where it gets fun—the sauce should now have that signature Arby's consistency: thick enough to cling to roast beef but light enough to spread evenly. If it's too thick, you can thin it with a teaspoon or two of milk or water, but it should be perfect as-is with these measurements.
Rest and Adjust for Perfection
Let the sauce sit at room temperature for 5-10 minutes before tasting again. This resting period allows all the flavors to meld together. You'll notice the cheese has fully integrated, the horseradish's heat has mellowed slightly, and the overall flavor has deepened.
Give it a final taste and adjust if needed. Need more tang? Add a splash of vinegar. Too sharp? A pinch more sugar helps. Too mild? A bit more horseradish or Worcestershire sauce will bring it back. Once you're happy with the balance, transfer it to a clean jar or airtight container. This sauce keeps well in the refrigerator for up to 5 days, making it perfect for meal prep.
Pro Tips For Making Arby'S Roast Beef Sandwich Sauce
- Mix Slowly: Horseradish is a beast—it’ll turn your sauce into a spicy mess if you dump it in all at once. Stir in a teaspoon at a time, tasting between additions. (Yes, even if you’re impatient like me.) The first batch I made ended up too sharp because I threw it all in; now I taste as I go.
- Grate Cheese Fresh: Pre-shredded cheddar clumps like a nightmare in sauces. Use a box grater or food processor for powdery, even texture—it melts smoother and blends better. I learned this the hard way when my first attempt looked like cottage cheese had a party in my bowl.
- Balance the Vinegar: White vinegar cuts the richness, but too much turns the sauce sour. Start with half the recipe’s amount, taste, then add more if needed. My first try was a pucker-fest because I followed the recipe verbatim—now I adjust by mouth.
- Sweeten Gradually: Sugar isn’t just for sweetness—it mellows the horseradish’s bite. Add the granulated sugar after mixing everything else, then let the sauce sit 10 minutes before tasting. The flavors meld better, and you’ll avoid overdoing it. (Trust me, I’ve made that mistake.)
Pro cooking tips for perfect results
Horseradish Balance
The key to nailing this sauce is getting the horseradish just right. Too much and it'll overwhelm your sandwich—start with 0.25 cup Creama horseradish and adjust in 1 tablespoon increments if needed.
I've found that Wasabi paste works in a pinch (use half the amount), but it lacks that signature tang. For extra heat, add 1 teaspoon hot sauce after mixing. 🌶️
Cheese Texture Secrets
Freshly shredded sharp cheddar makes all the difference—pre-shredded cheese gets clumpy and lacks flavor. If you're short on time, Pepper Jack adds a subtle kick, but stick to cheddar for authenticity. For a smoother blend, pulse the cheese in a food processor for 10 seconds before adding.
The sauce should be thick but spreadable—if it's too stiff, thin with 1 teaspoon milk or water.
Vinegar and Sugar
The 1 tablespoon white vinegar is non-negotiable for that bright, tangy note that cuts through the richness. If you prefer a milder tang, apple cider vinegar works well. The 1 tablespoon sugar balances the heat slightly—reduce to 0.5 tablespoon if you love spicy sauces.
Taste as you go: the sauce should sing with flavor, not just heat. 🍶
Umami Boost
The 1 teaspoon Worcestershire sauce is what elevates this sauce from homemade to restaurant-quality. For a vegan version, swap it for 1 teaspoon soy sauce (reduce by half to avoid saltiness).
If you're avoiding umami entirely, 1 teaspoon Dijon mustard adds depth without the same intensity. The heavy cream lightens the texture—don't skip it, or the sauce will be too heavy.
Resting Matters
Let the sauce sit for 5-10 minutes before tasting—this lets the flavors meld. I once rushed and served it immediately, and it lacked depth. After resting, the cheese integrates fully, and the heat mellows slightly.
If it's too thick after resting, thin with 1 teaspoon milk. Store in an airtight container for up to 2 weeks—it actually tastes better the next day! ⏳
Pro Adjustments
Need more tang? Add 0.5 teaspoon vinegar. Too sharp? A pinch more sugar helps. Too mild? Boost with 0.25 teaspoon extra horseradish or Worcestershire sauce. For a smoky twist, add 0.25 teaspoon smoked paprika.
The sauce should be bold but balanced—trust your taste buds. Once perfected, it's the star of any roast beef sandwich! 💡
Nutrition facts
Frequently asked questions
What makes this sauce different from store-bought Arby's sauce?
This homemade version uses freshly shredded sharp cheddar and Creama horseradish for that signature tang without the artificial aftertaste. The secret blend of Worcestershire sauce and heavy cream creates a richer, creamier texture that store-bought versions can't match. Plus, you control the heat level—no weird additives!
Can I make this sauce without horseradish?
Yes! For a milder version, replace the 0.25 cup horseradish with 0.125 cup wasabi paste (or 1 tablespoon Dijon mustard + 1 teaspoon hot sauce). The cheese and vinegar will still provide the tangy base, but the heat will be much gentler. Taste as you go—you might miss that signature kick, though!
How do I adjust the heat level if it's too spicy?
Start by adding 0.5 teaspoon sugar to balance the heat. If that's not enough, stir in 1 teaspoon milk or cream to dilute slightly. For a sweeter fix, add 0.25 teaspoon honey or maple syrup. The key is to taste after each adjustment—you want the horseradish to shine, not overwhelm!
Can I use this sauce on other foods besides roast beef sandwiches?
This sauce is perfect for burgers, fries, grilled chicken, or even as a dip for mozzarella sticks. The tangy, creamy profile works surprisingly well with mac and cheese or as a topping for baked potatoes. Just be mindful of the heat—some foods (like delicate fish) might need a milder version!
Why does my sauce get grainy or separate?
Graininess usually happens from pre-shredded cheese or not mixing thoroughly. Always use freshly shredded cheese and whisk everything until completely smooth. If it separates, stir in 1 teaspoon milk or cream to restore the creamy texture. Chill the sauce for 10 minutes before serving—this helps everything meld perfectly!