Many of the folks I’ve shown this recipe to concur that it tastes exactly like the restaurant’s Arby’s Sauce.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 16 |
| Yield: | 2 cups |
Ingredients
- 1 cup ketchup
- ¼ cup water
- ⅓ cup corn syrup
- ⅓ cup molasses
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 teaspoon steak sauce (such as A1®)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 dash ground nutmeg
Instructions
- Stir ketchup, water, corn syrup, molasses, Worcestershire sauce, hot sauce, steak sauce, garlic powder, onion powder, salt, black pepper, and nutmeg together in a saucepan over medium heat until smooth; bring to a boil and immediately remove from heat to cool completely.
Reviews
Arby’s Sauce it isn’t but seriously, how could it be? The recipe allows an abundance of variations when it uses completely generic terms. Ketchup, steak sauce and hot sauce vary considerably. Cholula and Scorpion sauce, for example, are not interchangeable. For it to be “Perfect” the specifications for ingredients need to be more precise. Any knock-off that uses generic names will be less than advertised.
It was super close, but too sweet! So I decreased the molasses to 1 tablespoon, and added 1/4 cup of vinegar to add the missing twang to it. It’s still not perfect, but I’m getting closer!
This is OK so far as barbeque-esque sauces go, but this is NOT Arby’s sauce, I’m sorry to say. The molasses overwhelms it and mostly I just smell baked bean sauce of some kind. The hot sauce also seems a little excessive–between hot sauce, steak sauce, Wocestershire and ground pepper, be prepared to get a real pepper kick in there. I’m alright with that, but again, not Arby’s sauce. To cut the heavy molasses taste and the sweetness, I added more Worcestershire and steak sauce and it ended up an odd sort of BBQ sauce as I said. Totally edible with the pulled brisket I made but not at all what I was expecting.