Ingredients:

  • 1/2 cup (115g) heavy-duty mayonnaise
  • 2 tbsp (30g) yellow mustard
  • 1 tbsp (15g) tomato ketchup
  • 2 tbsp (30g) finely minced dill pickles
  • 1 tsp (5ml) dill pickle brine
  • 1/2 tsp (2.5ml) Worcestershire sauce
  • 1/2 tsp (2g) smoked paprika
  • 1/2 tsp (2g) garlic powder
  • 1/2 tsp (2g) onion powder
  • 1/8 tsp (0.5g) cayenne pepper

Instructions:

  1. In a small non-reactive mixing bowl, combine the mayonnaise, mustard, and ketchup. Whisk until the color is a uniform, pale orange to create the structural foundation.
  2. Fold in the finely minced pickles, pickle juice, and Worcestershire sauce. Ensure pickles are minced very small for even distribution and consistent texture.
  3. Whisk in the smoked paprika, garlic powder, onion powder, and cayenne pepper until the sauce is smooth and speckled with spices.
  4. Cover the bowl and refrigerate for at least 30 minutes. This resting period allows the dehydrated aromatics to bloom and the flavors to marry.