Outback Bloom Sauce

1/2 cup mayonnaise (I used reduced fat)

2 TBS creamy horseradish

1 TBS ketchup

1/3 tsp paprika

1/3 tsp cayenne pepper

1/8 tsp dried oregano

1/4 tsp salt

1 pinch ground black pepper



In a bowl, combine all ingredients and mix well. Cover and put in the fridge for at least 3 hours to let flavors meld.

Store in fridge.