Ingredients
Scale
- 1/2 cup mayonnaise (I prefer homemade mayo or a quality store-bought brand)
- 2 tablespoons ketchup (use organic or no-sugar-added if you prefer)
- 1 tablespoon yellow mustard (for that classic tang)
- 1 tablespoon dill pickle relish (chunky for texture)
- 1 teaspoon Worcestershire sauce (adds savory depth)
- 1/2 teaspoon garlic powder (freshly ground if possible)
- 1/2 teaspoon smoked paprika (for a subtle smoky warmth)
- 1/4 teaspoon onion powder
- 1 teaspoon apple cider vinegar (brings brightness)
- Pinch of salt and freshly ground black pepper to taste
If you’re looking for substitutions, Greek yogurt can replace some or all of the mayonnaise for a lighter version, and sweet pickle relish can be swapped with finely chopped bread-and-butter pickles. For a spicy twist, feel free to add a dash of hot sauce or a pinch of cayenne pepper.
Instructions
- In a medium bowl, combine 1/2 cup mayonnaise, 2 tablespoons ketchup, and 1 tablespoon yellow mustard. Stir gently until smooth.
- Add 1 tablespoon dill pickle relish, ensuring you get those delightful chunks that add texture and surprise to each bite.
- Mix in 1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon onion powder. These spices bring a savory complexity reminiscent of the rich flavors my Nonna Rosa always layered into her sauces.
- Pour in 1 teaspoon apple cider vinegar to brighten the sauce and balance the richness.
- Season with a pinch of salt and freshly ground black pepper to taste. Take a moment to taste your creation—adjust seasoning if necessary. I often let the sauce rest for 10 minutes in the fridge so the flavors meld beautifully, just like a good marinara.
- Cover the sauce and refrigerate until ready to use. It’s best served at least 30 minutes chilled, allowing all those flavors to harmonize.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
