Ingredients
- 2 1/2 cups mayonnaise
- 1 1/4 cups ketchup
- 2 1/2 tablespoons Worcestershire sauce
- 2 1/2 teaspoons garlic powder
- 2 1/2 teaspoons freshly cracked black pepper
- 1 1/4 teaspoons smoked paprika
- 1 1/4 teaspoons onion powder
- 1/2 teaspoon kosher salt, then adjust to taste
- 1 1/4 teaspoons Dijon mustard
Instructions
- Build the Base Add the mayonnaise and ketchup to a large mixing bowl.
- Add the Flavor Add the Worcestershire sauce, Dijon mustard, garlic powder, black pepper, smoked paprika, onion powder, and kosher salt.
- Mix It Together Whisk everything together until the sauce is completely smooth and evenly combined. Make sure there are no streaks of mayonnaise or ketchup left.
- Taste and Adjust Give the sauce a quick taste. Hold off on adding extra salt right away because the Worcestershire sauce already brings plenty of savory flavor and sodium. If needed, adjust with a little more black pepper, Worcestershire sauce, or salt.
- Let It Rest Transfer the sauce to a covered container or mason jar. Refrigerate for at least 2 to 4 hours before serving. For the best flavor, let it sit overnight. This step matters because it gives the seasonings time to hydrate and lets all of the flavors blend together.
- Serve Give the sauce a good stir before serving. Serve it with chicken tenders, fries, burgers, sandwiches, or anything else that needs a creamy dipping sauce.
Chef Ken's Notes & Storage
Chef Ken Tip
Don’t judge the sauce immediately after mixing it. Right out of the bowl, it may taste like seasoned mayo. After a few hours in the refrigerator, the Worcestershire, pepper, garlic, and spices settle in and the flavor becomes much more balanced.
Storage
Keep the sauce covered and refrigerated. For best quality, use within 5 to 7 days.
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