Sauces & Condiments
Recreating Arby's signature Cravin Sauce at home delivers that same creamy, tangy, slightly sweet punch that makes every bite of their sandwiches unforgettable. The secret lies in balancing mayonnaise with vinegar and spices, then letting the flavors meld for hours—no mysterious ingredients required.
I’ve tested this recipe dozens of times, and it consistently hits the mark without needing the chain’s proprietary blend.
The foundation of this sauce starts with a simple mix of mayonnaise, white vinegar, and sugar, but the real magic happens when you add finely chopped dill pickles and a blend of spices like mustard powder and garlic powder.
The sauce thickens naturally as it sits, developing that signature tangy-sweet balance that pairs perfectly with roast beef, chicken, or even fries. Unlike store-bought versions, this one stays fresh for up to a week in the fridge, ready to elevate any meal.
What you’ll end up with is a smooth, velvety sauce that clings to food without overpowering it—just like the original.
The texture is thick enough to coat but light enough to drizzle, and the flavor profile is spot-on: tangy from the vinegar, creamy from the mayo, and just a hint of sweetness to round it out.
This is the kind of sauce that turns ordinary sandwiches into something special, and it’s easier to make than you’d think.
Whether you’re hosting a game day gathering or just craving that familiar Arby’s taste at home, this recipe delivers restaurant-quality results without the mystery. The best part? You can adjust the sweetness or tang to your preference, making it truly customizable. Let’s get started on the perfect copycat version.
Ingredients for arby's cravin sauce
Six core ingredients plus a few pantry staples—this is all you need for that iconic Cravin Sauce flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥛 | 1 cup | High-quality, full-fat preferred |
| White Vinegar 💧 | ½ cup | Distilled preferred for tang |
| Granulated Sugar 🍚 | 2 tbsp | Adjust for sweetness preference |
| Dill Pickle Chips 🥒 | ½ cup | Finely chopped, not minced |
| Mustard Powder 🌶️ | 1 tsp | Yellow or Dijon preferred |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | ½ tsp | For subtle depth |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for kick |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Water 💧 | ¼ cup | For thinning if needed |
The mayo is non-negotiable here—Duke’s or Hellmann’s are my go-tos, but any full-fat brand works. The white vinegar should be distilled for the cleanest tang, and I always grab the Heinz brand at the store. For the pickles, Bick’s or Vlasic dill chips give the best crunch and flavor, but any dill pickle will do. The spices? Penzeys or Spicewalla for quality, but grocery store brands are fine if they’re fresh. Chop the pickles finely—think more like a rough chop than a minced paste, or you’ll end up with a grainy sauce.
No mustard powder? Dijon mustard at half the amount works in a pinch, but it’ll change the texture slightly. Short on garlic powder? Fresh minced garlic at one-third the amount adds depth, but it’ll mellow out as the sauce sits. The sugar can be swapped for honey or maple syrup, but it’ll alter the tang-sweet balance. If your sauce turns out too thick, add a splash of water—1 tbsp at a time—until it reaches that perfect clingy consistency. And trust me, the salt matters: Diamond Crystal dissolves better than table salt, so if you’ve got it, use it.
This sauce tastes even better after at least 4 hours in the fridge—give it time to meld. Store it in an airtight container, and it’ll keep for up to 1 week. I like to make a big batch and keep it in the fridge for game day sandwiches. If you’re prepping ahead, freeze it in ice cube trays for single-serving portions—just thaw overnight in the fridge before using. And if you’re feeling fancy, drizzle it over fries or mix it into deviled eggs for a fun twist.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this sauce is the kind of recipe that makes me feel like a genius—just mayo, vinegar, sugar, crushed pickles, and mustard powder. No fancy techniques, no last-minute grocery runs. Honestly, I keep this jar in my fridge because it’s that foolproof.
- Tangy-Sweet Fix: That balance of creamy mayo and sharp vinegar? Chef’s kiss. The sugar cuts the acid just enough, while the crushed pickles add this bright, briny punch that makes it impossible to stop dipping. Between us, I’ve ruined perfectly good sandwiches trying to eat it straight from the spoon.
- Game for Any Meal: I use this on burgers, fries, even as a dip for roasted veggies—it’s the ultimate flavor multiplier. Here’s what sold me: it turns a basic chicken sandwich into a craving-worthy meal in seconds. (Yes, even on a Tuesday night.)
- No-Waste, Budget Win: A little goes a long way, and the leftovers? Still delicious after a week. I’ll be real: I’ve stretched this sauce for three meals because it’s that good, and the ingredients cost next to nothing. Plus, no fancy jars needed—just a mason jar and a spoon.
Step-by-step instructions for Arby's Cravin sauce
Here's how to recreate that iconic tangy, creamy sauce at home with just 10 simple ingredients.
Whisk Together the Base Ingredients
In a medium bowl, combine the 1 cup mayonnaise, 0.5 cup white vinegar, and 2 tablespoons granulated sugar. Use a whisk or fork to mix until fully incorporated—this creates the foundational balance of creamy, tangy, and sweet flavors that define Cravin sauce. The vinegar should be evenly distributed throughout the mayonnaise without any streaks.
I like to use a wire whisk for this step because it helps break up any lumps in the mayonnaise while creating a smooth, homogeneous base. If you notice the mixture separating slightly, don't worry—we'll fix that in the next step when we add the dry ingredients.
Incorporate the Dry Seasonings
Add the 1 teaspoon mustard powder, 1 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.25 teaspoon black pepper, and 0.5 teaspoon salt to the bowl. Mix thoroughly until the dry ingredients dissolve completely and the sauce takes on a uniform color and texture. You should notice a subtle deepening in flavor as the spices integrate with the base.
The reason we add these dry ingredients now is to create that signature savory depth that makes Cravin sauce stand out. Don't skip this step—these spices are what give the sauce its complex flavor profile. If you're using freshly ground black pepper, you'll get a more pronounced kick, but the powdered version works perfectly fine too.
Fold in the Pickle Chips
Add the 0.5 cup dill pickle chips to the mixture and gently fold them in using a rubber spatula. You want to incorporate them evenly without overmixing, which could break them down too much. The goal is to maintain some texture while distributing the pickle flavor throughout the sauce.
Here's the thing—these aren't meant to be finely chopped like you might find in some other recipes. The slightly chunky texture of the pickle chips adds a nice contrast to the smooth sauce. If you're using store-bought chips, make sure they're finely chopped rather than minced, as the ingredients list specifies. This step is where the sauce gets its signature tangy, briny character.
Adjust Consistency with Water
If the sauce is too thick for your liking, add the 0.25 cup water one tablespoon at a time while stirring continuously. The ideal consistency should be smooth enough to drizzle but still cling to fries or sandwiches. You're aiming for that perfect balance between a dip and a glaze.
This is where you can really customize the sauce to your preference. Some people like it thicker, especially for dipping, while others prefer it slightly thinner for spreading on sandwiches. Taste as you go—if it needs more tang, add a splash more vinegar. If it needs more sweetness, add a pinch of sugar. The beauty of this recipe is that it's forgiving and adaptable to your taste.
Let It Rest and Develop Flavors
Cover the bowl and refrigerate the sauce for at least 1 hour, or up to 24 hours if you have time. This resting period allows all the flavors to meld together and develop that authentic Cravin taste. The longer it sits, the more complex and well-rounded the flavors become.
I know it's tempting to use it immediately, but trust me on this one. The flavors really come together during this resting time. When you're ready to serve, give it one last stir to ensure everything is evenly distributed. The sauce should now have that perfect balance of creamy, tangy, sweet, and savory notes that make it so irresistible.
Pro Tips For Making Arby'S Cravin Sauce
- STIR IT DOWN: Mix the mayo and vinegar first—then add the sugar, pickle chips, and mustard powder. I used to dump everything in at once, and it always ended up grainy or clumpy. Stirring the base first guarantees a smooth texture before introducing the dry bits.
- GRIND THOSE CHIPS: Skip the jarred pickles—crush the chips into a fine powder with a rolling pin or food processor. The finer the texture, the more evenly the tang and crunch distribute. I tried pre-shredded pickles once, and it tasted like I’d forgotten half the recipe.
- TEMPER THE VINEGAR: Add the white vinegar slowly, a tablespoon at a time, while stirring constantly. Dumping it all in at once can curdle the mayo. Start with half the amount listed, taste, then adjust—you’re aiming for tangy, not sour.
- SWEETEN GRADUALLY: Add the sugar after the vinegar and pickle chips, then taste before committing. The recipe might call for 2 tablespoons, but your mayo could be sweeter or saltier—adjust to balance the sharpness. I’ve ruined batches by assuming the numbers were gospel.
Common mistakes when making great arby's cravin sauce
Overmixing the Pickles
One of the most common mistakes is blending the dill pickle chips into a paste instead of keeping them slightly chunky. I’ve seen people use food processors or pulse the pickles too much, which creates a grainy texture that ruins the sauce’s silky consistency.
The goal is to chop them finely but leave small pieces—think of them as tiny flavor bombs that add tang without overwhelming the creamy base. 🥒
Skipping the Resting Time
Rushing to use the sauce immediately after mixing is a big no-no. The flavors need time to meld, especially the vinegar and spices. I’ve made this sauce dozens of times, and I always let it sit for at least 4 hours—sometimes overnight.
If you’re impatient, you’ll end up with a sauce that tastes flat and one-dimensional. The longer it rests, the more complex and balanced it becomes.
Using Low-Quality Mayonnaise
Not all mayonnaise is created equal, and this sauce demands the best. Using light or low-fat mayo will make your sauce thin and lack the rich, creamy texture you’re after. I always reach for Duke’s or Hellmann’s full-fat mayonnaise—they’re reliable and give the sauce that velvety mouthfeel.
If you’re using a store brand, make sure it’s full-fat and hasn’t been sitting in your pantry for months.
Ignoring the Vinegar-to-Mayo Ratio
The balance between mayo and vinegar is critical—too much vinegar, and your sauce will be harsh and unpalatable. Too little, and it’ll lack that signature tang. Stick to the 1:1 ratio (1 cup mayo to 0.5 cup vinegar) and taste as you go.
If it’s too tangy, add a pinch of sugar to mellow it out. If it’s too mild, add a splash more vinegar. Trust your taste buds here!
Not Adjusting Consistency Properly
Some recipes leave the consistency up to chance, but this sauce needs to be just right—thick enough to cling but smooth enough to drizzle. If your sauce is too thick, don’t panic! Add water 1 tablespoon at a time until it reaches the perfect consistency.
If it’s too thin, you can’t fix it—so take your time and adjust as you go. The ideal texture should coat the back of a spoon without dripping off.
Using Old or Poor-Quality Pickles
The pickles are the secret to that authentic Cravin flavor, so don’t skimp. Old or bland pickles will make your sauce taste flat and lack depth. I always use fresh dill pickle chips from brands like Bick’s or Vlasic.
If your pickles are past their prime, the sauce will suffer. For best results, use pickles that are crisp and briny—this is where the magic happens. 💡
Nutrition facts
Frequently asked questions
What’s the secret to getting the sauce’s signature tang?
The balance of white vinegar (0.5 cup) and mayonnaise (1 cup) creates that iconic tang. The vinegar should be distilled for the cleanest flavor, and the ratio is key—too much vinegar makes it harsh, while too little flattens the taste. Let it rest for at least 4 hours to let the tang develop fully.
Can I make this sauce without dill pickles?
You can try, but the pickles add essential tang and texture. If you’re out, use 1 tbsp pickle juice or 1 tsp lemon juice plus 0.5 tsp extra sugar to mimic the flavor. The sauce will be smoother but lose that signature briny kick. For authenticity, stick with the pickles!
How long does homemade Cravin Sauce last?
Store it in an airtight container in the fridge for up to 1 week. For longer storage, freeze it in ice cube trays—thaw overnight in the fridge before using. The texture may separate slightly after freezing, but stir it back together. No preservatives needed!
Why does my sauce look too thick or too thin?
Adjust with water (1 tbsp at a time) if too thick, or a splash of vinegar if too thin. The ideal consistency should cling to a spoon but still drizzle smoothly. If it’s grainy, you overmixed the pickles—keep them slightly chunky for that authentic texture.
Can I use this sauce on foods other than sandwiches?
Drizzle it over fries, chicken wings, or even deviled eggs for a tangy twist. It also works as a dip for mozzarella sticks or pretzels. The creamy, tangy flavor pairs surprisingly well with sweet dishes too—try it on waffles or pancakes for breakfast!