Wednesday, September 7, 2011
RECIPE: Outback Steakhouse Onion Blossom Sauce
For those of us who really like spicy food, the sauce that comes with the Awesome Blossom at the Outback (or at Chili's or Lone Star or wherever - the onion blossom has several permutations) is better than the actual blossomed onion. The saddest day I ever experienced at a restaurant was the day when my husband decided that he liked the sauce better than the ketchup he'd been using to dip his blossom petals into. This sauce doesn't just have to be reserved for battered and deep-fried onions, however: we've found that it is good on a number of different things, including the jalapeno cheeseburgers we ate for dinner last Monday, and even the "fried" potatoes I cook in my great-grandmother's cast-iron skillet.
I've had this recipe written on a sticky-note for about five months, so I'd say it's high time to get it recorded here where I won't lose it. This recipe makes a good portion of sauce - the serving size is two tablespoons, which is plenty - so I hope you can forgive the eensy-weensy measurements. It's worth it.
Directions: Combine all ingredients together in a small mixing bowl; cover and refrigerate for about two hours before serving to allow the flavors to blend. Store leftovers in fridge, if there are any.
1/2 cup mayonnaise
2 tablespoons horseradish (I like to use horseradish sauce because it's smoother and more blendable)
2 teaspoons ketchup (adjust amount according to taste; I always use a teaspoon or two more)
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano, crushed between fingers
dash black pepper
dash cayenne pepper