Start by grabbing a medium mixing bowl. Add in 1 teaspoon lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon yellow mustard, 1 teaspoon ketchup, 2 teaspoons salt, 1 teaspoon sugar, 1 teaspoon cayenne pepper, and 1 teaspoon black pepper.

Use a spoon or small whisk to mix everything until the dry ingredients dissolve and the mixture looks smooth. This creates a tangy-spicy flavor base for the sauce.

Take a small piece of fresh horseradish root and grate about 1 teaspoon using a fine grater or microplane. Add it directly to the bowl for that signature zesty punch.

Scoop in ½ cup of mayonnaise. This gives the sauce its creamy, rich texture and helps balance out the heat from the spices.

Whisk the mixture thoroughly for about 1–2 minutes until everything is fully combined. The sauce should look thick, creamy, and pale orange in color.

Serve immediately with fries, onion rings, or sandwiches. For deeper flavor, refrigerate the sauce for 15–30 minutes before serving.