Outback Steakhouse Remoulade Sauce (Easy Copycat)

This Outback Steakhouse Remoulade Sauce is the creamy, tangy, slightly spicy copycat dipping sauce you’ve been craving since your last order of Bloomin’ Onion. It comes together in about 5 minutes with pantry staples, and it’s every bit as bold as the pink sauce served at the restaurant — perfect for dipping, drizzling, and spreading.

Why You’ll Love This Outback Remoulade Sauce

If you’ve ever dragged a crispy petal of air fryer Bloomin’ Onion through that zesty pink sauce and thought “I need this at home,” this recipe is for you. It nails the restaurant flavor without a single trip to Outback.

• Make-ahead friendly. The flavor gets even better after a night in the fridge.
• Bold and creamy. Garlic, horseradish, and smoked paprika give it real depth over a smooth mayo base.
• Ready in 5 minutes. No cooking — just whisk, chill, and serve.
• Pantry-friendly. Everything is likely already in your kitchen.
• Endlessly versatile. Dip seafood, spread it on sandwiches, or drizzle it over fries.

What Is Outback’s Remoulade Sauce?

Traditional Louisiana remoulade is a mayonnaise-based sauce sharpened with mustard, horseradish, and Cajun spice. Outback’s version leans creamier and a touch sweeter — closer to the signature sauce served alongside their onion — thanks to a little ketchup and smoked paprika. This copycat splits the difference: tangy and spiced like a classic remoulade, but with that familiar Outback color and richness.

Ingredients You’ll Need

• Mayonnaise — the creamy base; use full-fat for the richest texture.
• Ketchup — adds the signature color and a sweet-tangy balance.
• Dijon mustard — sharpness and a little bite.
• Prepared horseradish — the signature kick; adjust to taste.
• Worcestershire sauce — deep, savory umami.
• Hot sauce — a splash of heat and acidity.
• Smoked paprika — smoky warmth and color.
• Garlic powder and onion powder — savory backbone.
• Cayenne pepper — optional, for extra heat.
• Lemon juice — brightness to lift everything.
• Salt and black pepper — to round it all out.

How to Make Outback Remoulade Sauce

Step 1 — Whisk the base. In a small mixing bowl, whisk together the mayonnaise, ketchup, Dijon mustard, horseradish, Worcestershire sauce, hot sauce, and lemon juice until smooth.

Step 2 — Add the spices. Stir in the smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Whisk until fully combined and the color is even.

Step 3 — Chill. Cover and refrigerate for at least 30 minutes so the flavors meld. It’s good right away, but even better after resting.

Step 4 — Serve. Use as a dip, dressing, or sandwich spread — see the pairing ideas below.

Tips for the Best Remoulade

• Use full-fat mayo for the creamiest, most restaurant-like texture.
• Dial the heat in or out by adjusting the horseradish, hot sauce, and cayenne.
• Make it ahead. A day in the fridge deepens the flavor considerably.
• Whisk, don’t blend. A quick hand-whisk keeps the sauce thick rather than thin.

What to Serve With Outback Remoulade Sauce

This sauce shines anywhere you want a creamy, tangy kick. It’s the obvious partner for garlic parmesan air fryer shrimp and just as good with crunchy air fryer coconut shrimp. Flaky panko-crusted fried haddock turns into an easy fish-and-dip dinner, and a batch of crispy air fryer french fries practically begs to be dunked.

It also works beautifully as a spread. Swap it in for plain mayo on BBQ cheeseburgers or a hot honey chicken sandwich to add instant tang and depth.

Make It a Full Outback Copycat Spread

Serving this at a game-day table? Round out the Outback experience with a batch of copycat Outback Bloomin’ Onion for dipping, and season your steaks or fries with homemade Outback steak seasoning for that signature restaurant flavor.

Storage and Make-Ahead

Refrigerate: Store in an airtight container in the fridge for up to 1 week. Make ahead: Prepare a day in advance so the flavors have time to meld. Freezing: Not recommended — mayo-based sauces separate when thawed.

Recipe Variations

Herby remoulade: Stir in a tablespoon of chopped fresh parsley or dill.

Lower-carb version: For a keto-friendly take, try this keto remoulade sauce approach and skip the ketchup.

Extra smoky: Double the smoked paprika and add a pinch of chipotle powder.

Frequently Asked Questions

Can I make it dairy-free? Yes — use a dairy-free mayonnaise. Everything else is naturally dairy-free.

Is it spicy? It has a gentle kick from the horseradish, hot sauce, and cayenne. Reduce or omit any of the three for a milder sauce.

Can I freeze remoulade sauce? It’s not recommended. Mayo-based sauces tend to separate once frozen and thawed.

How long does it keep? Up to one week in an airtight container in the refrigerator.

What’s the difference between remoulade and Bloomin’ Onion sauce? They’re close cousins. Bloomin’ Onion sauce is essentially a spiced, creamy remoulade — this recipe works perfectly for both.

More Copycat Outback Steakhouse Recipes

Air Fryer Copycat Outback Steakhouse Bloomin Onion

Outback Steakhouse Toowoomba Steak

Copycat Outback Steakhouse Walkabout Soup

Outback Steakhouse Caesar Salad Dressing Recipe

Air Fryer Outback Steakhouse Sweet Potato

Outback Steak Seasoning

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