Why this formula works
Full-fat mayonnaise provides structure; minced, squeezed pickles give flavor without watery pockets. A 30-minute rest hydrates the dry spices and lets mustard, ketchup and brine merge.
Honest timing
| Active preparation | 15 min |
| Hydration / proof / preheat | 30 min |
| Elapsed total | 45 min |
Ingredients
- full-fat mayonnaise150 g (5.3 oz)
- tomato ketchup50 g (1.76 oz)
- medium yellow mustard25 g (0.88 oz)
- dill pickles, drained and minced35 g (1.23 oz)
- pickle brine15 g (0.53 oz)
- sweet paprika2 g (0.07 oz)
- garlic powder1 g
- freshly ground black pepper0.5 g
Equipment
- digital scale
- fine knife
- small sieve and towel
- mixing bowl and whisk
Exact method
- 1. Drain, mince and squeeze the pickles in a clean towel. Measure 35 g only after squeezing.
- 2. Whisk mayonnaise, ketchup and mustard until the color is completely uniform.
- 3. Whisk in pickle brine in three additions so the emulsion stays thick.
- 4. Fold in minced pickle, paprika, garlic powder and pepper.
- 5. Scrape into a covered container and refrigerate for 30 minutes.
- 6. Stir and judge cold consistency. It should hold a 2 mm line; add at most 5 g extra brine if too firm.
- 7. For burger pizza, bake the meat and cheese first, then apply 25–40 g sauce in a thin crosshatch so the crust stays crisp.
How to know it is ready
- Pickle pieces are tiny and evenly suspended.
- Sauce holds a clean line without looking gelatinous.
- Sweet, sour and mustard notes are distinct but balanced.
Troubleshooting
- Watery sauce: pickles were not squeezed or brine was added at once.
- Too sweet: add 3 g mustard and 3 g brine.
- Too sharp: add 15 g mayonnaise, not more ketchup.
- Raw spice taste: complete the 30-minute cold rest.
How to adapt the base recipe
- For smoky sauce, replace 1 g sweet paprika with smoked paprika.
- For chopped-onion crunch, fold in 20 g finely diced onion immediately before serving.
- For burgers, use 25–30 g per bun; for pizza, 25–40 g after baking.
Storage and food safety
Keep continuously refrigerated in a clean container for up to 4 days. Do not return sauce that contacted raw meat to the storage batch.
Allergens
Egg, Mustard Depending on the selected product, may also contain: Sulphites.
Always verify every label and cross-contact risk; brand formulations can change.