Go Back
Glossy copycat Arbys Red Ranch sauce drizzled over a roast beef and cheddar sandwich
Donny Enriquez

Copycat Arby's Red Ranch Sauce

A sweet, tangy, glossy sandwich sauce built from Arby's published ingredient list rather than the usual ketchup-and-Worcestershire shortcut. Tomato paste, cider vinegar, sugar, and paprika, emulsified with oil so it clings to hot roast beef the way the restaurant version does. Ten minutes on the stove and an hour in the fridge.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Chill Time 1 hour
Servings: 12
Course: Condiment, Sauce
Cuisine: American
Calories: 55
Ingredients Equipment Method Video Notes

Ingredients
  

  • 3 tablespoons tomato paste
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons granulated sugar
  • 2 tablespoons water
  • 1 1/2 teaspoons distilled white vinegar
  • 3/4 teaspoon sweet paprika not smoked
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper optional
  • 1/4 cup neutral oil such as canola or sunflower
  • 1/8 teaspoon xanthan gum optional, for a stable emulsion

Equipment

  • 1-quart saucepan
  • Small balloon whisk
  • Measuring spoons
  • Immersion blender (optional)
  • Airtight jar or squeeze bottle

Method
 

  1. In a 1-quart saucepan, whisk together the tomato paste, apple cider vinegar, sugar, water, white vinegar, paprika, onion powder, salt, garlic powder, and cayenne until completely smooth with no lumps of paste.
  2. Set over medium-low heat and whisk constantly for 3 to 4 minutes, until the mixture steams and turns glossy. Do not let it bubble. Test a cooled drop between your fingers — it should feel smooth, not sandy.
  3. If using xanthan gum, sprinkle it over the surface while whisking hard, and whisk 20 seconds until fully incorporated.
  4. Remove the pan from the heat and rest 1 minute. Whisking constantly, add the oil in a thin steady stream over 30 to 45 seconds. The sauce should turn opaque and glossy and coat the back of a spoon.
  5. Cool 15 minutes, transfer to a jar or squeeze bottle, and refrigerate at least 1 hour. It thickens as it chills. Taste and adjust cold, not warm.

Video

Notes

Keeps about two weeks in an airtight jar in the fridge. Cool completely before sealing.
Without xanthan gum the sauce will separate in the fridge — shake or whisk before using.
Use sweet paprika and white sugar. Smoked paprika, brown sugar, ketchup, or Worcestershire will push this toward barbecue sauce.
No tomato paste? Use 1/3 cup ketchup, cut the sugar to 1 tablespoon, and omit the water.
For the lower-sugar and lower-fat adjustments, see the section covered above.