Copycat Tiger Dill Sauce

tiger dill sauce

Getty Images / phbcz

Prep: 10 mins
Cook: 0 mins
Refrigerate: 2 hrs
Total: 2 hrs 10 mins
Servings: 6 servings
Nutrition Facts (per serving)
77 Calories
7g Fat
3g Carbs
1g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 77
% Daily Value*
Total Fat 7g 9%
Saturated Fat 5g 23%
Cholesterol 22mg 7%
Sodium 132mg 6%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 1g
Vitamin C 5mg 26%
Calcium 24mg 2%
Iron 0mg 1%
Potassium 68mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for creamed horseradish dill sauce is a copycat version of the Tiger Dill Sauce served at Outback Steakhouse restaurants. For me, creamed horseradish sauce is a must with prime rib or any rare roast beef.

If you don't like your horseradish too hot, make the sauce a couple of days in advance and refrigerate. Horseradish loses its punch with age. Prepared bottled horseradish is usually tamer than fresh because of the vinegar used in making it.


  • 1/2 cup horseradish, freshly grated

  • 1/2 cup heavy cream

  • 1/8 teaspoon salt

  • 1 teaspoon fresh dill

Steps to Make It

  1. Place 1/2 cup fresh grated horseradish, 1/2 cup heavy cream, and 1/8 teaspoon salt into the bowl of a small food processor fitted with the metal blade. Pulse until thickened to the consistency of stiff whipped cream. (Do not over-beat or you will end up with butter.)

  2. Scrape into a small bowl and fold in 1 teaspoon dill weed. Refrigerate at least 2 hours or overnight to let the flavors meld.

  3. Serve with Garlic Herb-Crusted Prime Rib Roast


  • Use a microplane to grate the horseradish. It's finer, faster, and easier than a box grater. The food processor doesn't chop it finely enough.

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