Ingredients:

  • 115 g full-fat mayonnaise (½ cup)
  • 30 g sweet pickle relish, lightly drained (2 tablespoons)
  • 16 g ketchup (1 tablespoon)
  • 5 ml white vinegar (1 teaspoon)
  • 2 g granulated sugar (½ teaspoon)
  • 1 g onion powder (¼ teaspoon)
  • 1 g sweet paprika (¼ teaspoon)
  • 0.7 g fine salt (⅛ teaspoon)
  • 5 ml dill pickle brine (1 teaspoon, optional)
  • pinch cayenne pepper (optional)

Instructions:

  1. In a small dish, stir together the sugar, fine salt, onion powder, and sweet paprika until no sugar granules remain and the powders look uniformly tinted with no clumps.
  2. Spoon the mayonnaise into a medium mixing bowl. Add the relish, ketchup, white vinegar, and dill pickle brine (if using). Sprinkle the seasoning mixture on top.
  3. Whisk for 60 to 90 seconds, scraping the sides of the bowl, until the color is uniform and pale pink with no ketchup streaks or relish clumps. Add the cayenne pinch (if using) and stir it in.
  4. Taste with a clean spoon. The vinegar should be noticeable but not sharp.
  5. Transfer the sauce to an airtight jar, seal it, and refrigerate for at least 1 hour until thick enough to hold its shape on a spoon.
  6. Keep the sauce sealed in the refrigerator for up to 7 days. Do not freeze.