Quick Recipe Version (TL;DR)
Quick Ingredients
- 1/2 cup mayonnaise
- 1/4 cup Creole or Dijon mustard
- 1 tbsp whole-grain mustard (optional)
- 1 tbsp prepared horseradish, drained
- 1 tbsp honey
- 2 tsp fresh lemon juice
- 1 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- 1/8 tsp cayenne pepper (optional)
- 1/4 tsp kosher salt + 1/4 tsp black pepper
- 1–2 tsp hot sauce (optional)
- 1–2 tsp water to thin, if needed
Do This
- 1. Whisk mayonnaise, Creole/Dijon, and whole-grain mustard until smooth.
- 2. Stir in horseradish, honey, and lemon juice.
- 3. Add Cajun seasoning, garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper.
- 4. Taste; adjust with more honey for sweetness, lemon for tang, or hot sauce for heat.
- 5. If too thick, whisk in 1–2 tsp water; if too loose, add 1 tbsp mayo.
- 6. Chill 30 minutes at 35–40°F (2–4°C) for best flavor, then serve.
Why You’ll Love This Recipe
- Bold, zippy flavor: creamy, peppery, tangy, and lightly sweet—just like the drive-thru favorite.
- Packs pantry-friendly ingredients into a 10-minute, no-cook sauce.
- Easy to customize: dial the heat, sweetness, and tang exactly how you like.
- Perfect with chicken tenders, fries, fried shrimp, or roasted veggies.
Grocery List
- Produce: 1 lemon (plus optional chives or parsley for garnish)
- Dairy: None
- Pantry: Mayonnaise, Creole or Dijon mustard, whole-grain mustard, prepared horseradish, honey, Cajun seasoning, garlic powder, onion powder, smoked paprika, cayenne pepper, hot sauce, kosher salt, black pepper
Full Ingredients
For the Sauce (makes 1 cup)
- 1/2 cup mayonnaise
- 1/4 cup Creole or Dijon mustard
- 1 tablespoon whole-grain mustard (adds texture and classic speckled look; optional)
- 1 tablespoon prepared horseradish, well drained
- 1 tablespoon honey
- 2 teaspoons fresh lemon juice
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper (optional, for extra heat)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1–2 teaspoons hot sauce (optional)
- 1–2 teaspoons water, only if you need to thin the sauce
Optional Garnish & Serving
- Minced chives or parsley
- Lemon wedges
- Extra pinch of Cajun seasoning for the top
- Serve with: crispy chicken tenders, fries, fried shrimp, onion rings, or roasted vegetables
Step-by-Step Instructions
Step 1: Gather and prep
Measure all ingredients. Drain the prepared horseradish by pressing it in a fine mesh sieve or blotting with paper towels; excess liquid can thin your sauce too much. Have a small whisk and a medium bowl ready.
Step 2: Whisk the creamy base
In a medium bowl, whisk together the mayonnaise, Creole/Dijon mustard, and whole-grain mustard until completely smooth and unified. This base should look glossy and pale golden.
Step 3: Build the flavor
Add the drained horseradish, honey, and lemon juice. Whisk to combine, then sprinkle in the Cajun seasoning, garlic powder, onion powder, smoked paprika, cayenne (if using), salt, and black pepper. Whisk until the sauce is evenly speckled and silky.
Step 4: Fine-tune
Taste and adjust: add a splash of hot sauce for more heat, another teaspoon of honey for sweetness, or a squeeze more lemon for brightness. If the sauce is too thick, whisk in 1–2 teaspoons water until it forms a slow ribbon off the whisk; if too thin, whisk in 1 tablespoon mayonnaise.
Step 5: Rest and chill
Cover and chill for at least 30 minutes at 35–40°F (2–4°C). This short rest allows the spices to bloom and the heat from the horseradish and cayenne to round out.
Step 6: Serve
Stir, then transfer to a small bowl. Garnish with minced chives or parsley, a light dusting of Cajun seasoning, and a tiny drizzle of honey if you like a glossy finish. Serve with hot, crispy chicken tenders, fries, or fried shrimp.
Pro Tips
- Use prepared horseradish, not creamy horseradish; drain it well so the sauce stays thick and luscious.
- Creole mustard gives the most authentic bite; if unavailable, use Dijon and keep the whole-grain mustard for the signature speckles.
- Cajun seasoning blends vary in salt. Start with the listed salt, then adjust after tasting.
- Flavor improves with time. If you can, make the sauce a few hours ahead or the night before.
- For a restaurant-style swirl, spoon the sauce into a bowl and use the back of the spoon to create a spiral, then dust lightly with Cajun seasoning.
Variations
- Smoky Maple: Swap honey for maple syrup and bump smoked paprika to 1/2 teaspoon.
- Extra-Hot Bayou: Add 1/2 teaspoon cayenne and 2 teaspoons hot sauce; finish with lots of freshly cracked black pepper.
- Lighter Version: Use half mayonnaise and half plain Greek yogurt; add an extra pinch of salt and a squeeze more lemon to balance.
Storage & Make-Ahead
Refrigerate in an airtight container for up to 7 days. The flavor peaks on day 2. Do not freeze (emulsion will break). If the sauce thickens in the fridge, whisk in 1–2 teaspoons water or lemon juice to loosen. Always use a clean spoon to avoid contamination.
Nutrition (per serving)
Approximate for 2 tablespoons: 110 calories; 11 g fat; 3 g carbohydrates (2 g sugars); 0 g fiber; <1 g protein; 260 mg sodium.
