Everything is whisked together in one bowl: mayonnaise and ketchup for the base, chopped dill pickles and a teaspoon of brine for tang, mustard and Worcestershire for depth.
It needs no cooking, only 30 minutes in the fridge so the flavours come together. It makes about a cup, roughly 16 tablespoons.
Ingredient Notes
- Dill pickles
- Two tablespoons, chopped finely so they spread evenly.
- Mayonnaise
- Half a cup, the base of the sauce; keep the finished sauce refrigerated.
How to Make It
Whisked
Whisk mayonnaise, ketchup, chopped dill pickles, yellow mustard, pickle brine, Worcestershire sauce, garlic powder, onion powder, smoked paprika, and black pepper until smooth.
Chilled
Cover and refrigerate at least 30 minutes before serving so the flavors meld.
Served
Serve as a sauce for burgers, sandwiches, or fries.
What Each Part Brings
A small sauce balanced four ways.
- CreamyMayonnaise
- The body of the sauce.
- SweetKetchup
- Colour and a rounded sweetness.
- TangyDill pickles, pickle brine and yellow mustard
- The sharp edge.
- SavouryWorcestershire, garlic and onion powder, smoked paprika and pepper
- Depth behind the tang.
Chill at least 30 minutes before serving.
Success Tips
- Chop the pickles very finely so the sauce spreads smoothly.
- Taste after chilling rather than straight after mixing.
- Keep the jar in the fridge and use a clean spoon each time.
Why This Recipe Works
- Pickle brine adds sharpness without thinning the sauce much.
- Smoked paprika gives colour and a little smokiness.
- Resting in the fridge lets the dried garlic and onion soften.
Storage and Reheating
Refrigerate
Refrigerate airtight up to 5 days.
Serving Ideas
Spread it on burger buns, use it in sandwiches or serve it as a dip for fries.
Frequently Asked Questions
Does it need to be refrigerated?
Yes, it is mayonnaise-based; keep it at 40°F or below.
How long does it keep?
Up to 5 days, airtight in the fridge.
