In And Out Sauce (Better-Than-Drive-Thru Copycat!)
A creamy, tangy, slightly sweet copycat of In-N-Out’s famous burger spread. This no-cook sauce comes together in 5–10 minutes and is perfect for burgers, fries, sandwiches, and more.
Ingredients
- 1/2 cup mayonnaise full-fat for best texture
- 3 tablespoons ketchup
- 2 tablespoons sweet pickle relish
- 1 tablespoon yellow mustard
- 1 tablespoon onion finely minced, optional but recommended
- 1 teaspoon white vinegar or apple cider vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika or regular paprika
- 1/4 teaspoon kosher salt plus more to taste
- freshly ground black pepper to taste
Instructions
- In a medium bowl, combine the mayonnaise, ketchup, sweet pickle relish, and yellow mustard. Stir until the mixture is smooth and streak-free with an even, salmon-pink color.1/2 cup mayonnaise, 3 tablespoons ketchup, 2 tablespoons sweet pickle relish, 1 tablespoon yellow mustard
- Stir in the minced onion, white vinegar, granulated sugar, garlic powder, smoked paprika, kosher salt, and black pepper. Scrape the sides and bottom of the bowl so all the spices are fully incorporated.1 tablespoon onion, 1 teaspoon white vinegar, 1 teaspoon granulated sugar, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt, freshly ground black pepper
- Taste the sauce with a clean spoon. For more tang, add up to another 1/2 teaspoon vinegar. For more sweetness, add up to another 1/2 teaspoon sugar or a bit more relish. For extra smokiness, add a pinch more smoked paprika. Keep in mind the flavors will intensify slightly as the sauce chills.
- Cover the bowl tightly and refrigerate the sauce for at least 30 minutes, preferably 1–2 hours, to let the flavors meld and the onion soften.
- Stir the sauce, then serve on burgers, as a fry sauce, or drizzled over patty melts, sandwiches, or roasted vegetables. If the sauce is too thick, thin it with 1–2 teaspoons of water or pickle juice and stir again.
- Transfer any leftover sauce to an airtight container or jar and refrigerate for up to 1 week. Stir or shake before serving.
Notes
Yield: about 1 cup of sauce, enough for 4–6 generously sauced burgers plus some extra for dipping fries. For an “animal style” twist, add 2–3 tablespoons very finely chopped caramelized onions and a bit of extra mustard. For a spicier version, mix in 1–2 teaspoons sriracha, hot sauce, or minced pickled jalapeños. Do not freeze, as mayo-based sauces can separate and turn grainy. For food safety, do not leave the sauce at room temperature for more than 2 hours.
Nutrition
Calories: 100kcal
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