In-N-Out Burger Spread Sauce Recipe

Okay, buckle up buttercups, because we’re diving headfirst into my obsession: In-N-Out Burger spread sauce recipe. Yup, we’re making that tangy, creamy, what-is-that-secret-ingredient sauce right in our own kitchens. And trust me, it’s way easier than trying to decipher the In-N-Out “secret menu.” Prepare to slather this on everything!

My fam? They LIVE for this stuff. Honestly, I think my husband secretly uses it as a hair mask (kidding… mostly). I remember the first time I made it, my little one dipped a carrot stick in it and declared me “The Bestest Chef Ever!” Which, you know, made all the mayo-mixing worth it. Now, it’s a legit staple. We have “Sauce Sundays” and everything.

Why You’ll Love This In-N-Out Burger Spread sauce recipe

• Because it’s dangerously addictive. Seriously, you’ll find yourself putting it on everything. Eggs? Check. Veggies? Double check. Spoons? Okay, maybe not spoons… but close!
• It’s way cheaper than flying to California every time you get a craving. (Although, let’s be honest, I wish I could do that.)
• You can customize it! Want it spicier? Throw in some cayenne. Need it sweeter? A touch more relish. It’s your sauce, boo!
• It’s the perfect way to trick your kids into eating their veggies. (Don’t judge. We all do it.)

How to Make It

Alright, gather ’round, because we’re about to get saucy! First, you’re gonna grab your mayo – and listen, don’t skimp on the good stuff, okay? We’re not using salad dressing here! Then, it’s ketchup time. Just a little bit, don’t go crazy. Now comes the relish – sweet relish is my jam, but if you’re a dill kinda person, go for it. But no judgement if you pick sweet!

Next, it’s all about the vinegar. white vinegar gives it that zing. Now, for the weird part, the sugar… I always feel like I’m adding too much, but trust the process, okay? And a little bit of mustard, because why not? Mix it all together in a bowl until it’s that gorgeous, creamy-orange color. Taste it. Does it need more zing? Add more vinegar! More sweet? A touch more sugar! Now, cover it and let it chill in the fridge for at least an hour… or overnight. I usually sneak a taste every 15 minutes, just to be sure it’s perfect. That’s the hardest part, waiting!

Ingredient Notes

• Mayonnaise: Listen, full-fat is the way to go. Don’t even THINK about using light mayo. It’s just not the same, and you’ll be sad. Trust me, I’ve tried. Once. Never again.
• Ketchup: I usually just grab whatever’s in the fridge, but if you’re feeling fancy, go for an organic one. It honestly doesn’t make a huge difference, but hey, you do you!
• Sweet Relish: Don’t skip this! It’s what gives it that classic In-N-Out tang. Dill relish? Nope. Just… nope.
• White Vinegar: This is what gives it that zing. Don’t use apple cider vinegar, unless you’re into that kinda thing. I’m not judging… but also, I kinda am.
• Granulated Sugar: Don’t be scared! It balances out the tang. I once tried to use honey instead and it was… interesting. Let’s just say I learned my lesson.
• Yellow Mustard: Just a little bit, okay? We’re not trying to make hot dogs here. And for the love of Pete, don’t use Dijon!

Recipe Steps:

1. Combine mayonnaise, ketchup, sweet relish, white vinegar, sugar, and yellow mustard in a bowl.
2. Mix thoroughly until all ingredients are well combined and the sauce has a uniform color.
3. Taste the sauce and adjust seasonings as needed to achieve desired flavor balance.
4. Cover the bowl with plastic wrap or transfer the sauce to an airtight container.
5. Refrigerate for at least 1 hour, or preferably overnight, to allow flavors to meld.

What to Serve It With

Okay, obviously burgers are the first thing that comes to mind. But don’t stop there! Fries are a must, obviously. Onion rings? YES. Grilled cheese? Absolutely! I even put it on my breakfast sandwiches sometimes. Don’t judge me. It’s delicious.

Tips & Mistakes

• Don’t overmix! It’ll get weird. Just gently combine everything until it’s creamy and dreamy.
• Taste as you go! This is crucial. Everyone’s taste buds are different, so adjust the ingredients to your liking.
• Don’t be afraid to experiment! Throw in a pinch of garlic powder, a dash of paprika, whatever floats your boat.
• If you accidentally add too much vinegar, a little more sugar will balance it out. (I’ve been there. More than once.)

Storage Tips

Store your leftover sauce in an airtight container in the fridge. It’ll last for about a week… if it lasts that long. Honestly, mine usually disappears within a few days. And yes, you can totally eat it cold straight from the fridge. Don’t even try to tell me you haven’t. I know your secrets. Leftovers for breakfast are also totally acceptable. Especially on a breakfast burrito.

Variations and Substitutions

• Want it spicier? Add a pinch of cayenne pepper or a dash of hot sauce. I’ve even thrown in a finely chopped jalapeño before. It was delicious, but not for the faint of heart.
• No white vinegar? Apple cider vinegar will work in a pinch, but it will change the flavor slightly. Lemon juice? Maybe in a REAL pinch.
• Out of sugar? Honey or maple syrup can work, but again, it’ll change the flavor. I once used agave nectar because that was all I had. It was… okay.
• No sweet relish? Okay, this is a tough one. Dill relish is not the same. I’ve tried chopping up some sweet pickles really fine but, yeah… just go to the store.

Frequently Asked Questions

In-N-Out Burger Spread Sauce Recipe

This homemade version of In-N-Out's secret spread sauce captures the perfect balance of flavors. Ideal for burgers, fries, or dipping vegetables, this sauce will elevate your next meal.

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 10

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup mayonnaise use high-quality mayonnaise for the best taste
• ▢ 0.5 cup ketchup
• ▢ 2 tablespoons sweet pickle relish
• ▢ 1 tablespoon white vinegar
• ▢ 0.5 teaspoon sugar
• ▢ 0.25 teaspoon salt
• ▢ 0.25 teaspoon ground black pepper freshly ground

Instructions

Preparation Steps

• In a medium bowl, combine mayonnaise, ketchup, and sweet pickle relish. Stir until well blended.
• Add white vinegar, sugar, salt, and ground black pepper. Mix thoroughly until the sugar dissolves.
• Cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

Notes

You can adjust the amount of sweet pickle relish to suit your taste. The sauce keeps well in the refrigerator for up to a week.