Real Recipes From Real Home Cooks ®

arby’s “copycat” essentials: horsey & red sauces

Recipe by
Andy Anderson !
Wichita, KS

Full Disclosure: I cannot recall the last time I ate at an Arby’s; however, in my misspent youth, when I did eat there, I would have a roast beef sandwich, (no cheese sauce), topped off with some horsey and red sauce. So yummy. The curly fries were not too bad. These recipes are my way of getting that great taste without all the preservatives, and rather than make them two recipes, I thought I would combine them into one. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 15 Min
cook time 10 Min
method Stove Top

Ingredients For arby’s “copycat” essentials: horsey & red sauces

  • 1 c
    mayonnaise, plain variety, i prefer duke’s
  • 2 1.2 Tbsp
    prepared horseradish
  • 1 Tbsp
    white vinegar
  • 1 1/3 Tbsp
    coconut sugar
  • 1/8 tsp
    salt, kosher variety, or to taste
  • 1/8 tsp
    black pepper, freshly ground, or to taste
  • 8 oz
    tomato sauce, 1 can
  • 3 Tbsp
    coconut sugar
  • 1 dash
  • 1 Tbsp
    white vinegar
  • 1 Tbsp
    filtered water
  • 1 tsp
    hot sauce, i prefer frank’s
  • 1 tsp
    dehydrated onion flakes, ground to a powder
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    white pepper, freshly ground
  • 1/4 Tbsp
    salt, kosher variety, fine grind

How To Make arby’s “copycat” essentials: horsey & red sauces

  • 1
  • 2
    You will need a blender to make the horsey sauce.
  • 3
    Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in “Weck Jars” and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge.
  • 4
    Homemade Mayonnaise To be sure, there are some good store-bought mayo’s on the market (my all-time favorite is Duke’s) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen’s teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: Homemade Worcestershire Looking for a good Worcestershire without anchovies? It is easy/peasy to make... So yummy. If you do not have any dehydrated onions for the red sauce, just substitute about 1/4 teaspoon of onion powder.
  • 5
    Gather your ingredients (mise en place).
  • 6
  • 7
    Add all of the ingredients to a blender and blend on high speed until smooth, about 15 – 20 seconds. Place into a non-reactive container (like glass), and store in the fridge until needed. It will last about two weeks until it starts losing its kick.
  • 8
  • 9
    Add all of the ingredients to a saucepan over medium heat. Allow to simmer for 5 – 6 minutes, then remove from the heat, cover then cool. Place in a non-reactive container (like glass) and put in the fridge until needed. The sauce should be good for 4 – 6 weeks.
  • 10
  • So yummy
    These sauces go great on thinly sliced beef sandwiches, but I think they also go well as dipping sauces for things like chicken and even fish. Enjoy.
  • Stud Muffin
    Keep the faith and keep cooking.