Outback Tiger Dill Sauce Recipe (Copycat)

The first time I tasted Outback’s Tiger Dill Sauce, I literally sat there trying to reverse-engineer it bite by bite. It has this bold one-two punch – the sharp heat of prepared horseradish hits first, then a cooling wave of fresh dill comes through, all wrapped in a creamy base that clings to every bite of steak. After many test batches in my kitchen and more crackers than I care to admit, I landed on a recipe that is so close to the original that my husband could not tell the difference. The best part? It comes together in five minutes with ingredients you probably already have.

What I love most about this sauce is how versatile it is. Yes, it is perfect dragged across a ribeye or prime rib, but I also use it as a sandwich spread, a dipping sauce for roasted vegetables, and a topping for baked potatoes. Once you make a batch you will find yourself reaching for it with everything.

Why You’ll Love This Recipe

• Ready in five minutes with no cooking required whatsoever
• Tastes identical to the Outback original with a bold horseradish and fresh dill profile
• Incredibly versatile – works on steak, sandwiches, baked potatoes, and roasted vegetables
• Keeps in the refrigerator for up to two weeks so you can make a big batch
• Fully customizable heat level – dial the horseradish up or down to your preference

About This Multi-Brand Favorite

Outback Steakhouse built its brand around bold, unapologetic flavors, and the Tiger Dill Sauce is one of the clearest expressions of that philosophy. The sauce debuted alongside the chain’s steak lineup as a way to give guests a condiment with real personality – not just a generic peppercorn or mushroom sauce, but something with a bit of a bite and a distinctive herbal note. The name comes from the dual character of the sauce: the horseradish gives it the growl of a tiger, while the dill softens the heat into something elegant rather than aggressive. Over the years it became one of the most-requested copycat recipes from Outback fans, probably because it is hard to find anything quite like it bottled on a grocery store shelf. The restaurant serves it chilled alongside their steaks and prime rib, and that contrast between the cold creamy sauce and the hot meat is part of what makes it so satisfying.

Ingredients

Sauce Base

• 1/2 cup mayonnaise (full-fat, like Hellmann’s or Duke’s)
• 1/4 cup sour cream
• 3 tablespoons prepared horseradish (not horseradish sauce)
• 2 tablespoons fresh dill, finely chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon white pepper
• 1/4 teaspoon salt, or more to taste
• 1 teaspoon Dijon mustard

Optional Flavor Boosters

• 1/2 teaspoon hot sauce (like Tabasco) for extra heat
• 1 teaspoon apple cider vinegar for added tang
• 1 tablespoon chives, finely minced, for garnish
• Pinch of smoked paprika for color and depth

For Serving

• Fresh dill sprigs for garnish
• Lemon wedge for squeezing at the table
• Cracked black pepper for finishing

Ingredient Substitutions

• Greek yogurt can replace the sour cream for a tangier, lighter version with more protein
• Dried dill works in a pinch – use 2 teaspoons dried instead of 2 tablespoons fresh, but the fresh version is noticeably better
• Miracle Whip can replace mayonnaise but adds significant sweetness – reduce lemon juice by half if you go this route
• Wasabi paste can substitute for prepared horseradish at a 1:2 ratio for a different kind of heat
• Avocado mayo works as a dairy-free base option – the flavor is slightly richer and works beautifully with the dill

Equipment You’ll Need

• Medium mixing bowl
• Fine grater or Microplane for zesting lemon if desired
• Whisk or rubber spatula for mixing
• Measuring spoons for precise ratios
• Airtight jar or container for storing
• Knife and cutting board for chopping fresh dill

Step-by-Step Instructions

1. Combine the Base Ingredients. Add mayonnaise and sour cream to your mixing bowl and whisk them together until completely smooth and uniform. These two form the creamy backbone of the sauce, and getting them fully blended before adding anything else ensures everything incorporates evenly. Use a full-fat mayo for the richest texture – this is not the place for light mayonnaise.
2. Add the Horseradish and Seasonings. Add the prepared horseradish, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, white pepper, and salt. Stir everything together thoroughly. The prepared horseradish is critical here – you want the jarred kind packed in liquid, not the creamy horseradish sauce, which is already diluted with mayonnaise and will not give you the sharp punch you need.
3. Add Fresh Dill and Lemon. Fold in the freshly chopped dill and lemon juice. Stir gently to distribute the dill throughout without bruising it. Fresh dill has a bright, grassy, almost anise-like flavor that dried dill simply cannot replicate. If you only have dried dill, use it sparingly – dried herbs are more concentrated but lose the fresh, herbal brightness that defines this sauce.
4. Taste and Adjust. Dip a clean spoon or a cracker and taste the sauce critically. This is where you make it your own. If you want more heat, add another half tablespoon of horseradish. If it tastes flat, add a squeeze more lemon. If it needs more salt, add it now. If the dill flavor seems muted, add a few more pinches of fresh herb. Outback’s version has a pronounced horseradish bite – do not be shy.
5. Chill Before Serving. Transfer the sauce to an airtight container and refrigerate for at least 30 minutes before serving. This rest time is not optional – the flavors need time to meld and the horseradish needs time to mellow slightly from sharp to rounded. Serve straight from the refrigerator. The contrast between cold sauce and hot steak is a big part of what makes this combination work so well.

Pro Tips from My Kitchen

• Always use prepared horseradish in liquid brine, not the creamy horseradish sauce – the latter is too diluted and will not deliver the heat you need
• Fresh dill is non-negotiable for the best result – dried dill produces a noticeably flat, less vibrant sauce
• Let the sauce rest in the refrigerator for at least 30 minutes – ideally overnight – so the flavors fully develop and the horseradish rounds out
• Taste the horseradish before adding it – different brands vary wildly in heat level, so adjust quantity based on your jar
• Make a double batch – this sauce disappears fast and keeps for two weeks in the refrigerator
• Add the lemon juice just before serving if making well in advance – it keeps the color brighter and the flavor fresher

Recipe Variations

• Spicy tiger sauce – double the horseradish and add a teaspoon of sriracha for a sauce with serious kick
• Herb garden version – add 1 tablespoon each of fresh chives and fresh parsley alongside the dill for a more complex herbal profile
• Light version – replace sour cream with non-fat Greek yogurt and use light mayo, cutting calories by about 40 percent with minimal flavor loss
• Tiger dill aioli – blend the sauce with roasted garlic for a more complex, restaurant-style dipping sauce for fries and vegetables
• Dill dip version – increase sour cream to half the base and add cream cheese for a thicker dip perfect for vegetables and chips

Common Mistakes to Avoid

• Using creamy horseradish sauce instead of prepared horseradish – the pre-made sauce is already diluted and will give you a pale, mild result nothing like the original
• Skipping the rest time – serving immediately means the horseradish is still sharp and raw-tasting rather than integrated into the cream base
• Using dried dill instead of fresh – dried dill gives a dusty, flat flavor compared to the bright, herby pop of fresh
• Not tasting before serving – horseradish strength varies dramatically by brand and age, so always taste and adjust
• Using low-fat mayo – it contains more water and fillers that dilute both flavor and texture, leaving you with a thin, watery sauce

What to Serve With This Dish

• Ribeye, New York strip, or prime rib as the classic pairing
• Baked or roasted potatoes – the sauce doubles as an incredible loaded potato topping
• Roast beef sandwiches or sliders for an elevated cold cut experience
• Steamed or roasted asparagus for a light vegetable side with a kick
• Crab cakes or shrimp cocktail for a surf-and-turf dipping sauce

Storage Instructions

Refrigerator

Store in a sealed jar or airtight container for up to 2 weeks. The flavors actually improve after 24 hours as everything melds together. Stir before each use as slight separation is normal.

Freezer

Do not freeze – the mayonnaise and sour cream will separate and the texture becomes grainy when thawed.

How to Reheat

This sauce is served cold and should not be heated. Bring to room temperature for 10 minutes if taken straight from the refrigerator for maximum flavor.

Make Ahead

This sauce is ideal for making ahead – it actually tastes better after 24-48 hours in the refrigerator. Make it the day before a dinner party for best results.

Nutrition Information

Per serving (estimated): 95 calories, 1g protein, 2g carbs, 9g fat (2g saturated), 0g fiber, 1g sugar, 190mg sodium.

Nutrition values are estimates and will vary based on exact ingredients used.

Frequently Asked Questions

What is Tiger Dill Sauce at Outback made of?

Outback’s Tiger Dill Sauce is a creamy condiment built on a mayonnaise and sour cream base with prepared horseradish, fresh dill, lemon juice, and seasonings. The horseradish provides the signature heat – the tiger’s bite – while the fresh dill adds an herbal coolness that balances the sharpness. It is served chilled alongside steaks and prime rib.

What is the difference between prepared horseradish and horseradish sauce?

Prepared horseradish is simply grated horseradish root preserved in vinegar – it is pure, sharp, and potent. Horseradish sauce is prepared horseradish that has already been blended with mayonnaise or cream, making it much milder. For this recipe you must use prepared horseradish; using horseradish sauce will produce a weak result. Look for the jar where you can see the actual grated root.

Can I use dried dill instead of fresh?

You can, but the result will be noticeably different. Use 2 teaspoons of dried dill to replace 2 tablespoons of fresh. Dried dill has a muted, slightly hay-like flavor compared to the bright, grassy character of fresh. The fresh version is genuinely worth the small extra effort and is what makes the sauce taste like the Outback original.

How long does Tiger Dill Sauce keep?

Stored in an airtight container in the refrigerator, this sauce keeps for up to 2 weeks. The flavors actually meld and improve after the first 24 hours, making it a great candidate for batch cooking. Do not freeze it – the dairy base separates upon thawing and the texture becomes unpleasant.

What can I serve Tiger Dill Sauce with besides steak?

This sauce is incredibly versatile. I use it as a spread on roast beef sandwiches, as a dip for roasted vegetables, as a topping for baked potatoes, and even as a dressing for cold sliced potato salad. It also pairs wonderfully with seafood – try it with crab cakes or shrimp. Once you have a jar in the refrigerator, you will find yourself reaching for it constantly.

Why does my sauce taste too sharp or too mild?

Prepared horseradish varies significantly in potency between brands and even between jars – freshly opened jars are hotter than ones that have been sitting in the refrigerator for months. Taste your horseradish before adding it and adjust the quantity accordingly. If the sauce is too sharp, add a bit more sour cream. If it is too mild, add more horseradish a teaspoon at a time.

Do I need to let the sauce rest before serving?

Yes, and this step matters more than you might think. A freshly made batch has a harsh, disconnected quality where you taste each ingredient separately. After 30 minutes in the refrigerator, and especially after a few hours, the horseradish mellows slightly and integrates with the cream base, the dill becomes more pronounced, and the whole sauce comes together into a cohesive flavor. Overnight is ideal.

Is Tiger Dill Sauce gluten-free?

Yes, this sauce is naturally gluten-free as long as you check the labels on your Worcestershire sauce and prepared horseradish. Some Worcestershire brands contain malt vinegar from barley, which is not gluten-free. Lea and Perrins is certified gluten-free in the US. All other standard ingredients – mayo, sour cream, fresh dill, lemon – are naturally gluten-free.

Can I make a lighter version?

Absolutely. Replace the sour cream with non-fat Greek yogurt and use a light mayonnaise to cut calories significantly. The yogurt actually adds a pleasant extra tanginess that works nicely with the horseradish. You can also use avocado oil mayo for a slightly different fat profile while keeping the full-fat richness. The sauce will be slightly thinner but the flavor holds up well.

How much horseradish is in Outback’s Tiger Dill Sauce?

Outback does not publish its exact formula, but based on testing, the horseradish is a prominent flavor – you should be able to taste it clearly without it overwhelming every other element. My recipe uses 3 tablespoons per half cup of mayonnaise, which gives a bold but balanced result. Start there and add more if you want more heat, less if you are heat-sensitive.

Can I make this sauce without mayonnaise?

Yes – you can make a mayo-free version using all sour cream or a combination of sour cream and cream cheese. The result will be tangier and slightly heavier than the original. Another option is to use tahini as the fat base for a dairy-free version with a nuttier flavor profile. Either adaptation will still deliver the core horseradish-dill experience the sauce is known for.

What cut of steak does Outback serve Tiger Dill Sauce with?

At Outback, Tiger Dill Sauce is traditionally served with prime rib and bone-in ribeye cuts, where its bold creaminess stands up to the richness of the beef. It pairs equally well with a New York strip, filet mignon, or sirloin. At home I also love it on flank steak and tri-tip, especially when the meat has been seasoned with just salt and pepper so the sauce can do the flavor work.

More Multi-Brand Copycat Recipes

• All Copycat Restaurant Recipes

Happy cooking,
Julia