Here’s a copycat recipe for the Blooming Onion Sauce like the one served at Outback Steakhouse. It’s creamy, tangy, and just a bit spicy — perfect for dipping!
🌼 Blooming Onion Sauce (Outback Copycat)
📝 Ingredients:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons prepared horseradish (not creamy style)
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon ground black pepper
- Pinch of cayenne pepper (adjust to taste)
👩🍳 Instructions:
- Combine all ingredients in a small mixing bowl.
- Stir well until smooth and fully blended.
- Cover and refrigerate for at least 30 minutes before serving. This helps the flavors meld together.
- Serve with a blooming onion, onion rings, fries, or even burgers!
🔁 Tips & Variations:
- Make it spicier: Add a dash of hot sauce or extra cayenne.
- Smoother texture: Blend the sauce briefly for an ultra-creamy consistency.
- Storage: Keeps well in the fridge for up to 5 days in an airtight container.
Absolutely! Here’s a crispy, golden, Outback-style Blooming Onion recipe you can make at home — great with the dipping sauce we just made.
🌼 Blooming Onion (Outback Copycat Recipe)
🧅 Ingredients:
For the Onion:
- 1 large sweet onion (like Vidalia)
- 2 1/2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon thyme
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
Wet Batter:
- 2 large eggs
- 1 cup milk
- 1 cup water
For Frying:
- Vegetable or canola oil (enough for deep frying — about 3–4 inches deep in a large pot)
🔪 How to Cut the Onion:
- Peel the onion but keep the root intact.
- Cut about 1/2 inch off the top (pointed end) of the onion.
- Place the onion cut-side down.
- Starting 1/2 inch from the root, make 4 cuts downwards, then make additional cuts between those, totaling about 12–16 cuts (like slicing a pie).
- Gently separate the petals with your fingers, being careful not to break them.
🧑🍳 Instructions:
- Mix the dry flour dredge: In a bowl, combine flour, paprika, garlic powder, oregano, thyme, cayenne, black pepper, and salt.
- Prepare the wet batter: In a separate bowl, whisk together eggs, milk, and water.
- Coat the onion:
- Place the onion in the dry flour mixture. Coat well.
- Shake off excess, then dip into the wet batter.
- Let excess batter drip, then re-coat in the dry mixture again. Ensure every petal is coated for max crispiness.
- Refrigerate the coated onion for 30 minutes (optional, helps set the coating).
- Heat oil to 375°F (190°C) in a deep pot.
- Fry the onion:
- Carefully lower the onion, cut-side down, into the oil.
- Fry for 3–4 minutes, then flip and fry another 3–4 minutes until deep golden brown.
- Drain on paper towels.
- Serve hot with the Blooming Onion Sauce!
🍽️ Tips:
- Use a deep fryer or a tall Dutch oven for safety.
- Test the oil with a thermometer — too hot = burnt outside, raw inside.
- You can cut and prep the onion in advance, but only batter and fry right before serving for the best crunch.