Sauces & Condiments
This Arby's red sauce recipe delivers that signature tangy, slightly sweet tomato sauce you love on roast beef sandwiches. The secret lies in balancing ketchup with vinegar and spices for that signature zing.
I've replicated this sauce exactly as it should be—smooth, velvety, and packed with just the right amount of acidity to cut through rich meats.
The foundation starts with a blend of ketchup and vinegar, which creates that signature tang without overpowering the tomato flavor. A touch of brown sugar adds subtle sweetness, while spices like mustard powder and garlic powder deepen the savory profile.
The sauce thickens beautifully, coating every bite with that familiar Arby's flavor.
What makes this sauce special is its versatility—it's perfect for sandwiches, dipping, or even as a marinade. The recipe yields about 1½ cups, enough to make a batch for the week. Store it in an airtight container in the refrigerator for up to 10 days, or freeze for longer storage.
For those who prefer a smoother texture, blend the sauce until silky. If you want extra richness, stir in a tablespoon of mayonnaise. This sauce is the missing piece that elevates any sandwich or burger to restaurant-quality status.
Ingredients for arby's red sauce
Nine simple ingredients blend into that iconic tangy-sweet Arby's sauce you crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Ketchup 🍅 | 1 cup | High-quality, no sugar added preferred |
| White Vinegar 🍶 | ¼ cup | Distilled or apple cider vinegar |
| Brown Sugar 🍚 | 2 tbsp | Light or dark, packed measurement |
| Mustard Powder 🌶️ | 1 ½ tsp | Yellow or Dijon style |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Cornstarch 🌾 | 1 tsp | For thickening, optional for thinner sauce |
| Water 💧 | 1 tbsp | For thinning if needed |
Ketchup is the heart of this sauce—Heinz or Hunt's are reliable, but no-sugar-added brands like Organicville take it to the next level. Vinegar is non-negotiable for that signature zing; distilled vinegar is sharper, while apple cider adds subtle depth. I grab my spices from Penzeys when I can, but the grocery store stuff works fine. The brown sugar? Light brown gives a cleaner finish than dark, but use what you've got. For the powders, Diamond Crystal onion powder has a brighter taste than others—worth the hunt if you're a sauce perfectionist.
No mustard powder? Dijon mustard at half the amount works in a pinch, though the texture will differ slightly. Running low on garlic powder? Fresh minced garlic at one-third the amount (about 1 tsp) gives a whole new dimension. Skip the cornstarch if you prefer a thinner sauce—Arby's original is more velvety than thick. For extra richness, stir in 1 tbsp mayonnaise after cooking (the intro tip!). The sauce thickens as it cools, so don't over-thicken it while hot. Want it smoother? Blend until silky—immersion blender is perfect for this.
This sauce keeps beautifully—10 days in the fridge, 3 months frozen. I make double batches because it disappears fast. For freezing, portion into ice cube trays first—thaw exactly what you need. The sauce thickens when chilled, so stir in 1 tsp water if it gets too stiff. Leftovers? Perfect for sandwiches, dipping fries, or even glazing roasted veggies. The flavor actually improves after 24 hours as everything melds together—trust the process.
Why You'll Love This Recipe
- Pantry Magic: I swear, this sauce is the kind of recipe you’ll make just because you’ve got the ingredients. Five components—ketchup, vinegar, sugar, and those two powders—and you’re golden. No fancy shopping, no last-minute store runs. Honestly, I’ve made it three times in a row when I forgot to buy actual sauce.
- Tangy-Sweet Kick: That garlic powder and mustard powder combo? It’s what makes this sauce pop—not too sweet, not too sharp, but that perfect balance that sticks with you. The vinegar cuts through the ketchup just enough to give it a bright, restaurant-quality edge. (Yes, even on a Tuesday night.)
- Dip, Drizzle, Repeat: Slather it on fries, toss it with baked chicken, or use it as a quick marinade for wings. I’ve even dumped it into a slow cooker with meat for a lazy Sunday dinner. It’s the kind of sauce that doesn’t just belong on one thing—it belongs everywhere.
- No-Waste Winner: A little goes a long way, so you’ll have leftovers without even trying. Store it in the fridge for up to two weeks, and it’s still better than most store-bought sauces. Between us, I’ve stretched one batch into three meals without breaking the bank. Budget-friendly? More like steal-your-heart friendly.
Step-by-step instructions for Arby's red sauce
Here's how to recreate that iconic tangy, velvety sauce at home—simple steps for perfect results.
Combine the Base Ingredients
In a medium saucepan, pour in the 1 cup ketchup and 0.25 cup white vinegar. Stir them together over medium-low heat until they begin to simmer gently. You'll notice the vinegar's sharp aroma mellow out as it blends with the ketchup's sweetness. This is where the sauce's signature balance starts to develop.
While waiting for the mixture to warm, sprinkle in the 2 tablespoons brown sugar, 1.5 teaspoons mustard powder, 1 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.5 teaspoon ground black pepper, and 0.5 teaspoon salt. Whisk continuously for about 1 minute until everything dissolves completely. The sugar will help balance the acidity from the vinegar, while the mustard and spices add depth that makes this sauce uniquely Arby's-style.
Simmer Until Thickened
Continue simmering the mixture for 8-10 minutes, stirring occasionally, until it begins to thicken. You're looking for a sauce that coats the back of a spoon smoothly—this is where the magic happens. If the sauce starts to stick to the bottom of the pan, add 1 tablespoon water to loosen it. The cornstarch will help bind everything together, but the initial thickening comes from the natural reduction of the vinegar and ketchup.
I like to taste the sauce at this stage to check the balance. It should be tangy but not overly sharp, sweet but not cloying. If it needs more sweetness, add a pinch more brown sugar. If it's too thin, you can add the cornstarch slurry (see next step) earlier, but let's get it right the first time.
Create the Cornstarch Slurry
In a small bowl, whisk together the 1 teaspoon cornstarch and 1 tablespoon water until completely dissolved. This slurry is what will give your sauce that signature silky texture. Once smooth, slowly pour it into the simmering sauce while stirring constantly. The mixture will thicken almost immediately, so keep stirring for another 2-3 minutes to ensure it's fully incorporated and glossy.
This is where the sauce transforms from good to restaurant-quality. The cornstarch acts as a natural thickener, creating that velvety mouthfeel that makes this sauce so addictive. If the sauce is thicker than you'd like, you can thin it with a splash more water, but it should be perfect at this point.
Cool and Adjust
Remove the sauce from heat and let it cool for 5-10 minutes. This resting period allows the flavors to meld completely. As it cools, the sauce will thicken slightly more, so don't be alarmed if it looks a bit too thick right after removing it from the heat. The texture will settle into that ideal consistency.
Once cooled, give it one final taste. If it needs more tang, add a splash of white vinegar. If it needs more sweetness, stir in a pinch more brown sugar. The goal is that perfect balance of sweet, tangy, and savory that makes this sauce so iconic. Transfer to a clean jar and store in the refrigerator for up to 2 weeks—it'll keep perfectly for sandwiches, dipping, or whatever you dream up.
Pro Tips For Making Arby'S Red Sauce
- Simmer Slow and Steady: I learned this the hard way—boiling the sauce too fast makes it thin and watery. Keep it at a gentle simmer for 10-12 minutes, stirring occasionally, until it thickens just enough to coat the back of a spoon. No need to rush; patience here makes all the difference.
- Use Real Vinegar, Not That Fancy Stuff: Cheap vinegar tastes like vinegar. Grab a small bottle of actual white vinegar (not the "distilled" or "apple cider" substitutes) for the tang you want—this sauce isn’t subtle. A splash (about 1-2 tablespoons) is enough to cut through the sweetness without overpowering.
- Dissolve the Dry Spices First: Skip dumping mustard and garlic powder straight into the pot—you’ll end up with clumps. Mix them with a spoonful of ketchup or brown sugar first, then stir into the sauce. This ensures they blend smoothly and don’t settle at the bottom like lazy seasoning.
- Balance the Sweet and Tang: Too much brown sugar? The sauce turns cloying. Too little vinegar? It’s just sweet ketchup. Taste as you go—start with 1 tablespoon of each, then adjust. If it’s off, a pinch more mustard powder can save a flat flavor faster than adding more sugar. Trust your palate.
Serving suggestions for this recipe
Sandwich Elevation
This sauce isn't just for roast beef—it transforms any sandwich into a restaurant-worthy experience. Spread it generously on Arby's-style roast beef sandwiches, but don't stop there. Try it on pulled pork or chicken sandwiches for a tangy kick.
I love using it as a glaze for grilled chicken wings—just brush it on before baking for a sticky, sweet-tangy finish. 🔥
Dipping Perfection
Fries, onion rings, or even mozzarella sticks become irresistible with this sauce for dipping. The perfect balance of sweet and tangy cuts through the richness beautifully. For extra fun, serve it in a small bowl with a plastic squeeze bottle (like the ones Arby's uses) so everyone can self-serve.
It's a crowd-pleaser at parties or game day gatherings!
Marinade Magic
Use this sauce as a marinade for grilled meats like chicken or pork chops. The acidity from the vinegar tenderizes the meat while adding flavor. I marinate boneless chicken breasts for 2 hours before grilling, then brush extra sauce on during the last 5 minutes of cooking.
The result? Juicy, flavorful meat with that signature Arby's tang.
Breakfast Twist
Who says red sauce is just for lunch? Use it as a breakfast dip for eggs or hash browns. I love drizzling it over scrambled eggs or using it as a condiment for breakfast sandwiches.
The sweetness balances the richness of eggs perfectly, and it's a fun way to start the day with a familiar flavor.
Global Fusion
Get creative with global flavors! Mix it into tacos or burritos for a sweet-tangy twist. I've even used it as a base for Asian-inspired glazes by adding a splash of soy sauce and ginger. The possibilities are endless—let your imagination run wild with this versatile sauce! ✨
Storage Hacks
Make a big batch and store it in small glass jars for easy grab-and-go use. I keep one in the fridge for sandwiches and another in the freezer for quick meals. To reheat, warm it gently in a saucepan over low heat for 2-3 minutes, stirring constantly.
If it thickens too much, add a splash of water or vinegar to restore its perfect consistency.
Nutrition facts
Frequently asked questions about Arby's red sauce
Can I make this sauce without cornstarch?
Yes, but the texture will be thinner. For a cornstarch-free version, simmer the ketchup and vinegar mixture longer (15-20 minutes) to reduce naturally. The sauce will still taste great but won't have that signature velvety consistency. If you prefer thickness, try 1 tsp arrowroot powder mixed with water instead.
Why does my sauce taste too tangy?
Too much vinegar or not enough sugar causes this. For balance, add ½ tsp more brown sugar or reduce the vinegar by 1 tbsp in future batches. Taste as you go—this sauce should have a bright tang, not a sharp bite. If it's still too sharp, stir in 1 tsp honey or maple syrup to mellow it out.
How can I use this sauce beyond sandwiches?
This versatile sauce works as a marinade for grilled meats, a glaze for baked chicken wings, or even a dip for fries and mozzarella sticks. Try mixing it with mayo for a quick taco sauce, or drizzle it over roasted potatoes. The possibilities are endless—it's not just a sandwich topper!
Can I substitute apple cider vinegar for white vinegar?
Apple cider vinegar adds subtle fruit notes that complement the sauce beautifully. Use the same amount (¼ cup) for a slightly deeper flavor profile. If you prefer a sharper tang, stick with white vinegar. Both work—it's all about your taste preference!
How do I fix a sauce that's too thick?
Thin it gradually with ½ tsp water at a time, stirring well after each addition. If it's still too stiff after cooling, reheat it gently and add more water or vinegar. Avoid over-thinning—this sauce should coat the back of a spoon but not be watery. For future batches, reduce the cornstarch by ¼ tsp if needed.