Step by step

Method

4 steps

1. 1

   In a bowl, stir 1 cup mayonnaise, 2 tablespoons finely minced dill pickle or sweet pickle relish, 1 tablespoon yellow mustard, 1 teaspoon white vinegar, 1 teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, 1 teaspoon sugar, and a pinch of salt until smooth and evenly pink-orange — no dry spice streaks.

2. 2

   Taste and tweak: more relish for pickle punch, a pinch more sugar if it tastes sharp, or salt if it's flat.

3. 3

   Cover and chill at least 30 minutes so the spices bloom and the sauce thickens slightly.

4. 4

   Spread on burgers, use as a fry dip, or spoon over chopped salads. Keep refrigerated up to 1 week. You want a creamy, tangy pink-orange burger sauce with pickle punch — not a flat mayo blob or a watery separated mix.