Neutral classic mayonnaise
A plain mayonnaise of 200 g refined neutral oil emulsified into pasteurised yolk, vinegar, water and a little Dijon mustard: a clean base for tasting, comparing and flavouring.
Modern adaptation
Burger sauce
burger sauce
Mayonnaise mixed with ketchup, drained pickle relish and yellow mustard makes a tangy, pickle-flecked sauce for burgers; these proportions are an untested starting point.
A pickle-led sauce for burgers
This quick serving sauce combines prepared mayonnaise, ketchup, finely chopped drained relish and yellow mustard. The report's development formula is 100 g mayonnaise, 15 g ketchup, 8 g relish and 4 g mustard; it is an untested starting point, not a tested copy of a named restaurant or packaged sauce. Other published burger sauces combine the same broad ingredients in different proportions and add their own seasonings; for example, a Whole Foods Market version also includes grated onion and black pepper and uses Dijon mustard. The relish is drained before it is mixed in, as specified in the development formula. Ketchup adds tomato and sweetness, while yellow mustard sharpens the creamy base. Product labels vary, so different condiments can shift the result even when masses stay the same.
Weigh the ingredients and stir them together with a clean utensil until evenly combined. The mayonnaise is already a finished ingredient, so this recipe does not explain or validate how that base was made. Serve the sauce with a burger or another meal where a creamy, tangy pickle relish fits. “Burger sauce” covers many different house and commercial mixtures; this ratio is only one specific version.
Treat the combined sauce as a new food once the additions are mixed into the mayonnaise. The commercial jar's after-opening instructions do not establish a shelf life for this mixture. No product-specific storage study was found for this formula. FDA guidance recommends pasteurized eggs or commercially prepared mayonnaise for uncooked mayonnaise sauces; the UK Food Standards Agency recommends keeping a domestic refrigerator between 0 and 5 °C. Those general handling recommendations do not validate this recipe's proportions or shelf life.
Sources for this section
Handling an egg-based sauce
Use commercially prepared mayonnaise or mayonnaise made with pasteurized egg products, and keep the sauce chilled during preparation and serving. FDA guidance also advises clean utensils and sanitary handling for ready-to-eat egg foods. Check the labels on the mayonnaise, ketchup, relish and mustard for allergens and their own storage instructions. No sensory check can establish whether a stored sauce is safe.
History
No historic standard or origin is documented for this particular combination; the proportions here are an original starting formulation.
Ingredients
Scaling: source batch only
Method
Risks and precautions · Elevated risk
Salmonella in egg-containing mayonnaise
Raw eggs may carry Salmonella; FDA recommends commercial mayonnaise or pasteurized eggs for mayonnaise and similar uncooked sauces.
Hazard sourceUse commercially prepared mayonnaise made with pasteurized eggs, or mayonnaise made with pasteurized egg products; handle the sauce with clean utensils and keep it refrigerated.
Control sourceKeep chilled food in a refrigerator set between 0 and 5 °C and follow the storage instructions on each product label.
Control sourceThese proportions have not been kitchen-tested, sensory-tested or evaluated for shelf life. The mixed sauce does not inherit the commercial mayonnaise's after-opening storage period.
Check the labels of the mayonnaise, ketchup, relish and mustard for allergens and product-specific storage instructions.
- Weigh the mayonnaise, ketchup, finely chopped drained relish and yellow mustard.
- Stir the ingredients with a clean utensil until evenly combined.
- Keep the mixed sauce chilled. Its shelf life has not been measured; use promptly and follow all ingredient-label storage instructions.
Conditions
Temperatureup to 5°C
Temperature controlRefrigerated
Places
Unknown
Relationship not established · Place not establishedThe cited Whole Foods recipe is a different burger-sauce mixture; neither it nor the record's evidence establishes the origin of this exact ratio.
Related
Made from
Sweet gherkin pickles
Sweet gherkin pickles are small whole cucumbers preserved in a spiced, sweet vinegar syrup. This four-day U.S. canning method uses repeated hot-water soaks, staged syrup additions, and a boiling-water process.
Related in the family
A non-fermented seaweed-and-vinegar dressing
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Allioli (Catalan garlic emulsion)
Traditional Catalan allioli is a dense emulsion of garlic, olive oil and salt made slowly in a mortar. This measured Barcelona-style version keeps egg-based garlic mayonnaise distinct.
Aquafaba mayonnaise-style sauce
An eggless, untested emulsion made with canned chickpea liquid. Nominal yield 255 g.
Avocado-oil mayonnaise
Avocado-oil mayonnaise is an ordinary egg-and-oil emulsion in which avocado oil supplies the oil phase. The oil changes flavour and colour, and it does not preserve the sauce.
Bechamel sauce
Bechamel is a white sauce of milk thickened with a butter and flour roux, one of the French mother sauces, and the base from which Mornay and other cheese and cream sauces are made.
Beurre blanc
Beurre blanc is a warm emulsion of cold butter whisked into a reduction of white wine, vinegar or lemon juice and shallot, a sauce from the Loire Valley and its red-wine version, beurre rouge.
Blue cheese dressing
Blue cheese dressing is a creamy dressing built on crumbled blue cheese mashed into buttermilk, with sour cream, mayonnaise, vinegar and seasoning, and kept cold for up to two weeks.
Bread sauce
Bread sauce is a British sauce of milk infused with onion, clove and bay, thickened with stale breadcrumbs and finished with butter, served with roast chicken or turkey.
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Sources
U.S. Food and Drug AdministrationSafety
Dairy and Eggs (Food Safety for Moms-to-Be)FDA advises avoiding homemade sauces made with raw eggs and states commercial mayonnaise contains pasteurized eggs.
Cited in: Handling an egg-based sauce
U.S. Food and Drug AdministrationSafety
Assuring the Safety of Eggs and Menu and Deli Items Made From Raw, Shell EggsFDA recommends pasteurized egg products for mayonnaise and similar uncooked foods and advises clean utensils for ready-to-eat egg foods.
Cited in: Handling an egg-based sauce
UK Food Standards AgencySafety
How to chill, freeze and defrost food safelyThe UK Food Standards Agency recommends a fridge temperature between 0 and 5 °C and minimizing chilled food's time out of refrigeration during preparation.
Cited in: Handling an egg-based sauce
Whole Foods MarketMethod · Context
Special Sauce for Burgers and SandwichesA published burger sauce combines mayonnaise, ketchup, sweet relish and Dijon mustard with onion and black pepper, and stirs them together.
Cited in: A pickle-led sauce for burgers