Ingredients:

  • 1/2 cup (115 g) full-fat mayonnaise
  • 1 tablespoon (15 g) ketchup
  • 1 tablespoon (15 g) Dijon mustard
  • 1 teaspoon (5 ml) dill pickle brine
  • 1 tablespoon (15 g) finely minced dill pickle
  • 1/8 teaspoon (0.6 g) kosher salt
  • 1/4 teaspoon (0.8 g) garlic powder
  • 1/4 teaspoon (0.8 g) onion powder
  • 1/4 teaspoon (0.7 g) smoked paprika
  • 1/8 teaspoon (0.3 g) cayenne pepper (optional)

Instructions:

  1. In a small bowl, combine the mayonnaise, ketchup, Dijon mustard, dill pickle brine, minced dill pickle, and kosher salt. Whisk for about 30 seconds until the color is an even pale coral with no red streaks and the texture is smooth.
  2. Add the garlic powder, onion powder, smoked paprika, and cayenne if using. Stir until the spices are evenly speckled throughout with no dry powder clumps.
  3. Taste with a clean spoon. If flat, add pickle brine one drop at a time. If too sharp, stir in a small extra spoonful of mayonnaise. Add salt only in small pinches.
  4. Cover the bowl or transfer the sauce to an airtight jar. Refrigerate for at least 30 minutes. Stir once before spreading. Store refrigerated for up to 7 days; do not freeze.