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Epicurious Not-So-Secret Sauce

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This homemade burger sauce is a game-changer for your next barbecue or mid-week meal. A clever blend of creamy mayonnaise, tangy ketchup, and sharp yellow mustard, it recreates that iconic fast-food flavour with just a handful of store-cupboard ingredients. The addition of spicy pickle juice and smoked paprika provides a sophisticated depth of flavour and a gentle heat that cuts through rich, savoury dishes perfectly.

As a versatile dairy-free condiment, this sauce is excellent for more than just topping a classic minced beef patty. Try it as a dip for golden oven-baked chips, drizzled over a crisp wedge salad, or even as a zingy spread for a fried chicken sandwich. It takes less than five minutes to prepare and keeps well in the fridge, making it an essential recipe for effortless entertaining.

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Ingredients for Epicurious Not-So-Secret Sauce

  • 60ml mayonnaise

  • 1 1/2 teaspoons spicy pickle juice

  • 1 1/2 teaspoons ketchup

  • 1 teaspoon yellow mustard

  • 1/4 teaspoons smoked paprika

  • 1/4 teaspoons garlic powder

  • 1/4 teaspoons onion powder

How to make Epicurious Not-So-Secret Sauce

Stir all ingredients together. Taste and adjust seasoning to taste.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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