This In-N-Out-style burger sauce is a creamy, tangy spread made with mayonnaise, ketchup, sweet pickle relish, and a few pantry seasonings. Stir it together in minutes, then chill it briefly so the flavors meld; use it on burgers, fries, and sandwiches. It is a home-style approximation, not a claim to reproduce a restaurant’s exact formula.
Ingredients
- ½ cup mayonnaise (120 g)
- 3 tablespoons ketchup (45 g)
- 2 tablespoons finely chopped sweet pickle relish (30 g)
- 1 teaspoon distilled white vinegar (5 ml)
- ½ teaspoon granulated sugar (2 g)
- ¼ teaspoon fine salt (1.5 g)
- ⅛ teaspoon ground black pepper (0.3 g)
- ⅛ teaspoon paprika (0.3 g)
Instructions
- Add the mayonnaise, ketchup, relish, vinegar, sugar, salt, pepper, and paprika to a small bowl. Measure the ingredients accurately, especially the relish: too much can make the sauce loose and overly sweet.
- Stir until the color is even and no streaks of mayonnaise remain, about 1 minute. For a smoother sauce, finely chop the relish before mixing or briefly pulse the finished sauce in a small food processor. Avoid blending for too long, which can make mayonnaise thinner.
- Taste and adjust. Add a few drops of vinegar for more tang, a small pinch of sugar for a rounder flavor, or a little extra pepper for a sharper finish. Make small adjustments; the flavors become more noticeable as the sauce rests.
- Cover and refrigerate for 15 minutes before serving. This short chill helps the vinegar and seasonings blend into the creamy base. Stir once more, then spoon onto burgers or serve as a dip. Keep the sauce chilled when it is not being served.
Tips
- Choose a thick mayonnaise. A regular full-fat mayonnaise gives the sauce body and a familiar creamy texture. Reduced-fat mayonnaise works, but the result may be thinner and less rich.
- Chop relish finely. Large relish pieces can make the spread harder to distribute on a bun. If you have only sweet pickles, finely chop them and add a teaspoon of their brine; start with less brine if the pickles are very wet.
- Keep the acid balanced. The ketchup and relish already bring sweetness and tang. Add vinegar gradually rather than pouring in extra, and taste after the chill before making a final adjustment.
- Use clean utensils. Spoon out the portion you need instead of dipping a used knife or burger utensil into the storage container. This helps keep the sauce fresher.
Serving Suggestions
Spread a thin layer on the cut sides of a toasted burger bun, then add a cooked beef patty, lettuce, tomato, and sliced onion. The sauce is rich, so a modest amount keeps the burger from becoming slippery or overwhelming the other ingredients. It also works on turkey or veggie burgers, grilled cheese, and deli sandwiches.
For a quick dip, serve it alongside French fries, roasted potatoes, onion rings, or crisp vegetables. You can also use it as a dressing for a chopped burger-style salad: toss the greens lightly, then add the warm components and any extra sauce at the table. Keep dipping portions separate from the main container if they will sit out during a meal.
Variations
- More pickle-forward: Increase the sweet relish to 3 tablespoons (45 g). The sauce will be sweeter and more textured; add vinegar a few drops at a time if it needs extra tang.
- Less sweet: Leave out the sugar and use dill relish instead of sweet relish. Dill relish makes the flavor sharper and less like the classic sweet-tangy style, so add a small pinch of sugar if you want to soften it.
- Smoky: Replace the paprika with ⅛ teaspoon smoked paprika (about 0.3 g). Its aroma is more pronounced, so add more only a pinch at a time.
- Spicy: Stir in ⅛ teaspoon cayenne pepper (about 0.3 g) or a few drops of hot sauce. Add gradually, since heat can build as the sauce rests.
Storage and Reheating
Transfer the sauce to a clean, covered container and refrigerate promptly; do not leave it at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C). Because this is a mayonnaise-based sauce, keep it refrigerated at 40°F (4°C) or below. For best quality, use within 3 to 4 days, and discard it sooner if it has been left out too long or shows an unusual odor, appearance, or texture.
This sauce is served cold and should not be reheated. Stir it before serving if a little liquid separates. Freezing is not recommended: mayonnaise can separate and become grainy after thawing.
Frequently Asked Questions
Does this taste exactly like In-N-Out sauce?
This is a copycat-style recipe designed around the familiar creamy, sweet, and tangy flavor profile. A restaurant’s exact ingredients and proportions may differ, so treat this version as a practical homemade approximation.
Can I make the sauce ahead?
Yes. Mix it up to 3 days ahead and keep it covered in the refrigerator. A 15-minute rest is enough for the flavors to come together, but making it several hours ahead is convenient. Stir before serving.
What can I use instead of sweet pickle relish?
Finely chopped sweet pickles are the closest easy substitute. If using dill pickles, expect a tarter, less sweet sauce; add a pinch of sugar if desired. A teaspoon of pickle brine can loosen the mixture and increase its tang.
Can I make this without mayonnaise?
You can try a thick, plain, unsweetened plant-based mayonnaise as a direct substitute. Greek yogurt is another option, but it makes the sauce tangier and less rich, and its texture may be thinner. Keep either version refrigerated.
Why is my sauce runny?
Extra pickle brine, watery relish, or prolonged blending can loosen the sauce. Stir in a little more mayonnaise to thicken it, then chill for 15 minutes. Next time, drain excess liquid from the relish and mix by hand.
Can I double the recipe?
Yes. Double each ingredient and mix in a larger bowl, then taste for balance. Relish brands vary in sweetness and acidity, so adjust the vinegar or sugar in small amounts rather than automatically adding more.
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