📝 About This Recipe
Born in the heart of the American West, this legendary condiment is far more than just a mixture of ketchup and mayo. It is a velvety, tangy, and slightly smoky masterpiece that bridges the gap between a dressing and a dip. With a hint of umami and a perfect balance of acidity, this sauce elevates every golden potato it touches into a gourmet experience.
🥗 Ingredients
The Creamy Base
- 1 cup Mayonnaise (high-quality, full-fat preferred)
- 1/4 cup Greek Yogurt (plain, full-fat for extra tang)
The Tangy Core
- 1/2 cup Tomato Ketchup (standard tomato-based)
- 2 tablespoons Dill Pickle Juice (strained from the jar)
- 1 teaspoon Yellow Mustard (for a subtle sharp kick)
The Flavor Elevators
- 1 teaspoon Worcestershire Sauce (adds deep umami)
- 1/2 teaspoon Smoked Paprika (for color and a hint of woodsmoke)
- 1/2 teaspoon Garlic Powder (finely ground)
- 1/4 teaspoon Onion Powder (for savory depth)
- 1 pinch Cayenne Pepper (optional, for a tiny spark of heat)
- 1/4 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by selecting a medium-sized glass mixing bowl. Glass is preferred as it won't react with the acidic ingredients.
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2
Add the 1 cup of mayonnaise to the bowl, using a rubber spatula to ensure you get every bit of creamy goodness.
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3
Whisk in the 1/4 cup of Greek yogurt. This adds a sophisticated brightness that sets this recipe apart from standard versions.
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4
Pour in the 1/2 cup of ketchup. Whisk gently in a circular motion until the mixture turns a uniform, beautiful pale salmon pink.
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5
Add the 2 tablespoons of dill pickle juice. This is the 'secret ingredient' that provides the essential acidity to cut through the fat.
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6
Incorporate the yellow mustard and Worcestershire sauce, stirring until no dark streaks remain.
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7
Sift in the smoked paprika, garlic powder, and onion powder to prevent any small clumps from forming in the sauce.
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8
Add the pinch of cayenne pepper if you enjoy a very subtle warmth on the finish.
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9
Season with the kosher salt and freshly cracked black pepper. Start with a small amount and adjust to your preference.
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10
Give the sauce one final, vigorous whisk for about 30 seconds to ensure the spices are fully hydrated and emulsified.
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11
Taste the sauce with a clean spoon. It should be creamy, tangy, and savory with a hint of spice.
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12
Cover the bowl tightly with plastic wrap or transfer the sauce to an airtight mason jar.
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13
Refrigerate for at least 30 minutes before serving. This 'resting' period allows the dry spices to bloom and the flavors to marry perfectly.
💡 Chef's Tips
Always use a high-quality mayonnaise as it provides the structural integrity of the sauce. For a thinner consistency suitable for drizzling, add an extra teaspoon of pickle juice or a splash of milk. If you find the sauce too tangy, add a half-teaspoon of granulated sugar to balance the acidity. Store in the refrigerator for up to 7 days; just give it a quick stir before each use as some separation is natural. Avoid using 'Miracle Whip' or salad dressing unless you prefer a much sweeter, less traditional flavor profile.
🍽️ Serving Suggestions
Serve alongside thick-cut steak fries seasoned with sea salt. Use as a gourmet spread for smash burgers topped with caramelized onions. A fantastic dipping sauce for crispy panko-breaded chicken tenders. Pairs beautifully with a cold, hoppy IPA or a classic vanilla milkshake. Try it as a dressing for a cold pasta salad with diced pickles and red peppers.