Transform any meal into a steakhouse experience with this legendary Outback Tiger Dill Sauce! This creamy, tangy condiment combines the sharp bite of prepared horseradish with cool sour cream and aromatic dill, creating the perfect accompaniment for roast beef, prime rib, and grilled steaks. With just three simple ingredients and minimal prep time, you’ll have restaurant-quality sauce that elevates everything from sandwiches to baked potatoes. The best part? It gets even better after resting in the refrigerator.
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Table of Contents
Why This Recipe Works
The genius of Tiger Dill Sauce lies in its simplicity and the way each ingredient complements the others. Sour cream provides a creamy base that tempers the horseradish’s intensity while adding tangy richness. The prepared horseradish delivers that signature sharp heat that cuts through rich, fatty meats. Fresh or dried dill adds an aromatic herb note that brightens the sauce and creates complexity. Time is the secret ingredient that allows these flavors to meld and develop into the perfect steakhouse condiment.
What Is Tiger Dill Sauce?
Tiger Dill Sauce is the legendary white sauce Outback Steakhouse serves alongside its roast beef. The creamy horseradish sauce has been a popular condiment of guests for years, and now you can make it at home with this Outback Tiger Dill Sauce for Roast Beef recipe.Â
Creamy Horseradish Sauce Ingredients
For the Tiger Dill Sauce:
- Sour cream – Provides the creamy base that balances horseradish heat with rich tanginess
- Prepared horseradish – Delivers the signature sharp bite and heat that defines this sauce
- Fresh or dried dill – Adds aromatic herb complexity that brightens and elevates the flavor
Prepared horseradish usually contains vinegar, salt, and sometimes sugar. Don’t be confused. Prepared horseradish is not the same as prepared horseradish sauce or grated horseradish. Look for Bubbie’s or Golds for the best taste.
How to Make Creamy Tiger Dill Sauce
This sauce recipe is simple, but you need to plan to allow the flavors to combine thoroughly.Â
- Mix all of the ingredients in a bowl. Be sure that everything is fully incorporated.
- Store covered in the fridge for at least 4 hours. If you want a more pronounced flavor, wait up to 48 hours before using it.
Possible Variations
- If you don’t have sour cream, use an equal amount of unflavored Greek yogurt or even mayonnaise with a teaspoon of white wine vinegar.
- Try adding a tablespoon of Dijon mustard in place of the dill.
- For a thinner sauce, add half & half or heavy cream until you reach your desired consistency.Â
What Do You Put Creamy Horseradish Sauce On?
This Tiger Dill Sauce recipe is the perfect accompaniment for any cut of beef. It’s commonly eaten with roast beef or prime rib, whether hot, cold, or sliced on a sandwich. However, you can get more creative than that if you want. Try this sauce recipe on:
- Baked potatoes
- Hard-boiled or poached eggs
- Pork Chops or Pork Loin
- Seafood – salmon patties, shrimp, or any mildly flavored white fish.
- Roasted veggies, especially asparagus and brussels sprouts.
Tiger Dill Sauce Recipe FAQs
What Is a Good Substitute for Tiger Dill Sauce?
Whether you don’t like the heat, are trying to cut back on fat, or just can’t find all the ingredients you need to make rich horseradish cream, you can use one of the following substitutions:
- Garlic Aioli is ideal if you want the creaminess of horseradish cream sauce but don’t like the flavor of horseradish. If making garlic aioli from scratch is too troublesome, just add a little grated garlic and a good squeeze of fresh lemon juice to store-bought mayonnaise.
- Horseradish Mustard is a good choice if you like horseradish but are looking to cut calories or stay away from dairy products.
- Horsey Sauce from Arby’s is a less tangy and slightly sweeter version of Tiger Dill Sauce. Folks who like things on the mild side may want to check out this quick and easy Horsey Sauce recipe.
Is the Outback Tiger Dill Sauce a Hot Sauce?
No, this recipe is not considered a hot sauce. It is a modernized version of traditional horseradish sauce.
Storage & Reheating Instructions
- Freezing: Not recommended, as dairy-based sauces separate when frozen and thawed.
- Refrigerator Storage: Store in airtight containers for up to 1 week. Flavors will intensify over time, becoming more pronounced after 2-3 days.
- Flavor Development: For a milder sauce, use within the first 2 days. For a stronger flavor, allow to rest 3-7 days before consuming.
- Container Choice: Glass containers work best as they don’t absorb flavors and are easy to clean thoroughly.
Love Outback Steakhouse? Make these copycat recipes!
- Bloomin’ Onion
- Outback Caesar Salad Dressing
- Outback Mac and Cheese
- Outback Mashed Potatoes
- Steakhouse Baked Potato
- Steamed Green Beans Recipe
Favorite Sauce Recipes
- Big Mac Sauce
- Cocktail Sauce
- Creamy Alfredo Sauce
- Mexican Green Sauce
- Sweet and Sour Sauce
- Taco Bell Creamy Jalapeno Sauce
- Terry Ho’s Yum Yum Sauce
Be sure to check outf my easy sauce recipes and the best copycat Outback Steakhouse recipes here on CopyKat!
Outback Tiger Dill Sauce Easy Copycat Recipe
Ingredients
- 1 cup sour cream
- ¼ cup prepared horseradish
- 2 teaspoons chopped fresh dill or dry dill weed
Instructions
- Combine all the ingredients in a small bowl and mix well.
- Refrigerate in an airtight container for at least 4 hours, or ideally for 1 to 2 days, to allow the flavors to meld before serving.
It’s a perfect duplicate. I love it
It’s called Tiger Sauce on a pit beef sandwich indigenous to Maryland, dummy. F
do you put any salt and pepper
It isn’t necessary, a bit of salt could be added.
Just my 2 cents on this one, I have found that kosher prepared horseradish, is a little better in this than the Boars Head varieties in this. Also use fresh dill if available, if not take the dried and heat it up BRIEFLY in a pan so it starts to release the oils. I have been addicted to this for 20 years now and add it to most every steak dish I make.
I add a drop of stone ground mustard to this as well, personal preference
I will have to give this a try, I have never done this before.
Good tip, the dill (Idid parsley too) tastes great.
This is fantastic. So good on prime rib! Thanks