This Baltimore-style tiger sauce is a creamy horseradish spread made with mayonnaise, garlic, and lemon juice. Spoon it onto Baltimore pit beef sandwiches or serve it alongside sliced roast beef. Mixing takes about 5 minutes, then the sauce chills for 30 minutes before serving.
Start with a smaller amount of horseradish and taste as you go. Its strength varies between brands and jars, so adding it gradually gives you more control over the heat. This is the creamy sauce served with pit beef, not a copycat of the sweet, cayenne-based bottled Tiger Sauce.
Prep time: 5 minutes
Chill time: 30 minutes
Total time: 35 minutes
Yield: About 1¼ cups, depending on additions
Servings: About 10, at 2 tablespoons each
Ingredients
-
1 cup (about 230 g) mayonnaise
-
2–4 tablespoons prepared horseradish, excess liquid drained
-
1 small garlic clove, finely grated, plus another if desired
-
1 tablespoon (15 ml) fresh lemon juice, plus more to taste
-
Salt and freshly ground black pepper, to taste
Optional additions
-
1 teaspoon Dijon mustard
-
Up to 1 teaspoon white vinegar, for more acidity
-
A pinch of cayenne or a few drops of hot sauce, for additional heat
Instructions
- Mix the sauce. Stir together the mayonnaise, 2 tablespoons of prepared horseradish, 1 grated garlic clove, and 1 tablespoon of lemon juice until evenly combined.
- Taste and adjust. Add black pepper, then taste before adding salt, since the mayonnaise and prepared horseradish already contain some. For a stronger sauce, add more horseradish a teaspoon at a time. Add the second garlic clove if you prefer a more pronounced garlic flavor.
- Add any extras. Stir in the Dijon, if using. Taste before adding vinegar or extra lemon juice; the sauce may already have enough acidity. For chile heat alongside the horseradish, add a pinch of cayenne or a few drops of hot sauce.
- Chill before serving. Cover and refrigerate for at least 30 minutes. Stir, taste again, and adjust the seasoning before spreading on sandwiches or serving as a dip.
Loved this Tiger Sauce? Tap the image below and save it to your Pinterest board so you’ll always have this bold, zesty recipe on hand for your next BBQ!
Tips and Ingredient Notes
Use prepared horseradish. Look for grated horseradish preserved in vinegar. Creamy horseradish sauce already contains a creamy base, so it won’t give you the same strength or proportions. Drain any obvious excess liquid before measuring.
Grate the garlic finely. A fine grater helps distribute the garlic without leaving sharp-tasting chunks. Start with one small clove, especially if you’re preparing the sauce ahead.
Measure the lemon juice. Half a lemon can yield quite different amounts depending on its size. Start with 1 tablespoon, then add more a little at a time so the sauce doesn’t become too sour or thin.
Adjust an overly strong batch with mayonnaise. Stir in an extra tablespoon or two, then taste again. This softens both the garlic and horseradish flavors.
Keep it thick for sandwiches. Drain the horseradish well and add acidic ingredients gradually. The finished sauce should spread easily without running off the bread.
How to Use Tiger Sauce
Roast beef sandwiches: Spread a layer onto the cut sides of a roll, then add thinly sliced beef and raw onion. Start with about 1 tablespoon per sandwich and add more to taste.
Beef and cheddar sandwiches: Use it as a horseradish spread on an Arby’s-style beef and cheddar sandwich. A thin layer adds some bite without overwhelming the cheese sauce.
Steak or prime rib: Serve a small bowl at the table so everyone can add their own. Spoon it over the meat after cooking.
Crispy fish: Serve it alongside pan-fried walleye as an alternative to tartar sauce. It also works as a dip for the fries on the plate.
For another creamy dip made with horseradish, try this Burger King Zesty Sauce.
Make Ahead and Storage
Make ahead: Mix the sauce a few hours before serving, or the night before. Keep it covered in the refrigerator, then stir and check the seasoning before using.
Refrigerate: Store in a clean, airtight container at 40°F (4°C) or below. Use within 3–4 days as a conservative storage guideline for this homemade mixture. Use a clean spoon each time you take some from the container.
Serving: Put out a small portion and keep the remaining sauce refrigerated. Discard any sauce left at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Freezing: Freezing isn’t recommended. The mayonnaise can separate after thawing, leaving the sauce watery or oily. If you don’t need the full amount, halve the recipe.
Quick note: the only internal link in this section was “Burger King Zesty Sauce,” and I’ve left it as plain text here since you asked for no links. If you want it hyperlinked later, just tell me the URL and I’ll re-add it to that phrase only.
