In-N-Out sauce is the creamy, tangy condiment that makes those famous burgers absolutely unforgettable. This copycat recipe combines mayo, ketchup, and a few secret seasonings to recreate that iconic flavor at home in under five minutes.
If you’ve ever wondered how to capture that restaurant magic in your kitchen, you’re about to find out. This sauce works on burgers, fries, sandwiches, and even as a dip for chicken nuggets.
Why You’ll Love This Recipe
This sauce tastes shockingly close to the real thing and costs just pennies to make. Once you nail this recipe, you’ll never buy store-bought burger sauce again.
- Ready in under 5 minutes with zero cooking required
- Uses only 6 simple pantry ingredients you probably already have
- Tastes virtually identical to the fast-food chain version
- Makes enough to keep in your fridge for two weeks
- Perfect for elevating homemade burgers, hot dogs, and sandwiches
My Experience Making This Recipe
I first recreated this sauce on a whim when I was craving an In-N-Out burger but lived nowhere near a restaurant. I grabbed mayo, ketchup, and a few condiments from my fridge and mixed them together in about thirty seconds.
The moment I tasted it, I was shocked at how close it was to the original. My family has been using this copycat recipe for years now, and it’s become our go-to for homemade burger nights.
The best part? It takes literally no skill to make, which means even the kids can whip up a batch before dinner. The flavor gets slightly deeper if you let it sit in the fridge for an hour, but honestly, it’s delicious right away.
Recipe Overview
- Recipe Name: In-N-Out Sauce Copycat
- Servings: Makes about 1 cup (16 tablespoons)
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Course: Condiment
- Cuisine: American
- Calories per Serving: 45 (per tablespoon)
Equipment You Will Need
- Small mixing bowl
- Measuring spoons
- Measuring cup
- Whisk or fork
- Spoon for stirring
- Glass jar with lid for storage
Ingredients for In-N-Out Sauce
- 1 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons sweet pickle relish
- 1 tablespoon white vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
Ingredient Notes and Substitutions
- Mayonnaise forms the creamy base that gives this sauce its signature richness. If you prefer a lighter version, Greek yogurt works but will thin out the sauce slightly and add tanginess.
- Ketchup adds the sweet-tangy backbone that balances the mayo. Tomato paste mixed with a touch of sugar can replace it, though you’ll need less since paste is more concentrated.
- Sweet pickle relish provides subtle sweetness and tiny texture bits that feel authentic. Dill pickle relish creates a more savory version if you prefer less sweetness.
- White vinegar brightens the flavors and adds a slight tang. Apple cider vinegar works too but will shift the flavor toward a slightly sweeter profile.
- Garlic powder delivers that savory depth without watering down the sauce. Fresh minced garlic tastes stronger, so use half the amount and stir it in just before serving.
- Paprika adds subtle color and a hint of smokiness. You can skip it without major consequences, or swap it for smoked paprika for deeper flavor.
How to Make In-N-Out Sauce
Step 1: Gather Your Ingredients
Pull out all six ingredients and set them on your counter in front of you. This takes thirty seconds and prevents you from forgetting something halfway through.
Step 2: Pour the Mayo Into Your Bowl
Measure out 1 cup of mayo and transfer it to your small mixing bowl. Mayo is the foundation, so don’t skip this measurement even though it looks like a lot.
Step 3: Add the Ketchup
Measure 1/4 cup of ketchup and pour it directly into the bowl with the mayo. The ratio of mayo to ketchup is critical here because it defines whether the sauce tastes creamy or tomatoey.
Step 4: Stir in the Pickle Relish
Add 2 tablespoons of sweet pickle relish and mix it in with a fork or whisk. The tiny pickle pieces give the sauce that authentic restaurant texture and add a touch of sweetness.
Step 5: Pour in the Vinegar
Measure 1 tablespoon of white vinegar and add it to the bowl. The vinegar cuts through the richness of the mayo and brightens all the other flavors.
Step 6: Add the Garlic Powder
Sprinkle in 1/2 teaspoon of garlic powder and stir well. This is where the sauce starts tasting less like plain mayo and more like the real deal.
Step 7: Dust With Paprika
Add 1/4 teaspoon of paprika and mix until the color is even throughout. The paprika also adds a subtle smokiness that ties everything together.
Step 8: Taste and Adjust
Take a clean spoon, grab a small taste, and see how it feels on your palate. Add a pinch of salt and black pepper if needed, though the ketchup and relish usually provide enough seasoning already.
Step 9: Transfer to a Jar
Spoon the finished sauce into a clean glass jar with a tight-fitting lid. Store it in the fridge, where it will keep for up to two weeks, though it never lasts that long in my house.
Pro Tip: Make a double or triple batch and store it in your fridge so you always have sauce ready when burger cravings strike.
Tips for the Best In-N-Out Sauce
- Use good quality mayo as your base, since it makes up most of the sauce. Cheap mayo tastes thin and watery, while premium brands create a noticeably richer result.
- Don’t skip the white vinegar, even if it seems like a tiny amount. That acid is what prevents the sauce from tasting flat and one-dimensional.
- If you like your sauce thinner for dipping, stir in a teaspoon of water or milk at a time until you reach the consistency you want. This lets you customize the thickness without changing the flavor.
- Let the sauce sit in the fridge for an hour before using it if you have time. The flavors meld together and taste more sophisticated than when it’s freshly mixed.
- Taste as you go if this is your first time making it. Everyone’s palate is different, and you might prefer slightly more or less garlic powder than the recipe calls for.
- Keep a jar of this sauce in the fridge during grilling season and watch your homemade burgers rival any restaurant version. Your family will ask what your secret is.
Common Mistakes to Avoid
- Using too much ketchup turns the sauce runny and overly sweet, drowning out the savory notes. Stick to the 1/4 cup measurement even if you think you want more tomato flavor.
- Forgetting the vinegar makes the sauce taste one-dimensional and cloyingly rich. That bright acid note is what separates this from plain mayo with ketchup mixed in.
- Skipping the pickle relish loses the texture and subtle sweetness that defines the original. The tiny relish pieces create an authentic mouthfeel that mayo alone cannot achieve.
- Adding fresh garlic without cooking it first results in harsh, raw garlic bites that overpower everything else. Garlic powder blends smoothly and delivers flavor without the harsh edge.
- Not stirring thoroughly enough leaves pockets of unmixed ingredients that taste inconsistent from spoon to spoon. Give it a solid thirty seconds of stirring to ensure everything is evenly distributed.
Serving Suggestions
This sauce belongs on any burger, but it also works beautifully on hot dogs, grilled chicken sandwiches, and even as a dip for crispy fries. Try it on tacos or as a spread on pulled pork sandwiches for surprising flavor hits.
- Classic cheeseburgers with a generous smear of sauce
- Crispy french fries for dipping
- Hot dogs topped with sauce instead of mustard
- Grilled chicken sandwiches for extra richness
- Breakfast sandwiches with eggs and bacon
Variations to Try
- Spicy version: Add 1/4 teaspoon of cayenne pepper and a dash of hot sauce for a sauce with kick. This works beautifully on spicy burger variations.
- Smoky version: Replace regular paprika with smoked paprika and add 1/4 teaspoon of liquid smoke. This version pairs perfectly with grilled beef and charred onions.
- Tangy version: Increase the vinegar to 1.5 tablespoons and add 1/2 teaspoon of mustard powder. This creates a sharper flavor profile that cuts through rich meats.
- Herb version: Add 1/2 teaspoon of dried basil or oregano and a tiny pinch of thyme. Fresh herbs can work too, but use them sparingly since they’re much stronger.
- Sweeter version: Add 1/2 tablespoon of honey or a teaspoon of sugar if you prefer a dessert-like sweetness. This style appeals to those who enjoy sweeter condiments.
Dietary Adaptations
- Gluten-free: This recipe is naturally gluten-free as long as you use certified gluten-free mayo and ketchup, which most major brands are. Check the label on your pickle relish to ensure it contains no wheat products.
- Dairy-free: Traditional mayo is already dairy-free since it’s oil-based, so this entire recipe works perfectly for dairy avoidance. Use dairy-free condiments across the board to stay compliant.
- Vegan: This recipe is already vegan-friendly using standard mayonnaise, though some vegans prefer to use aquafaba-based mayo instead. All other ingredients are naturally plant-based.
- Low-carb or keto: This recipe is already quite low in carbs, with roughly 1 gram per tablespoon, making it keto-friendly. Just verify your ketchup and pickle relish are sugar-free versions.
Storage and Reheating
Refrigerator
Store this sauce in an airtight glass jar on a shelf in your fridge where it’s easy to grab. It keeps for up to two weeks, though the flavors taste freshest during the first week.
- Glass jars with tight lids work best for storage
- Keep it away from the back of the fridge where it might freeze
- If you see any discoloration or smell anything off, toss it out
Freezer
You can freeze this sauce in ice cube trays if you want smaller portions ready to go. Pop a cube into a container and thaw it at room temperature for thirty minutes before using.
- Freeze in silicone ice cube trays for easy popping
- Transfer frozen cubes to a freezer bag once solid
- Frozen sauce keeps for up to three months
Reheating
This sauce doesn’t need reheating since it’s served cold, but if it has been in the fridge for a while, let it sit at room temperature for fifteen minutes to soften. If the sauce separates slightly, give it a quick stir to recombine the ingredients.
- Never heat this sauce as it will break and separate
- Stir gently if ingredients have settled during storage
- Add a teaspoon of milk if the sauce has thickened too much
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 45 |
| Total Fat | 4.5g |
| Saturated Fat | 0.7g |
| Carbohydrates | 1.5g |
| Fiber | 0g |
| Sugar | 1g |
| Protein | 0g |
| Sodium | 95mg |
| Cholesterol | 3mg |
These values are approximate and based on standard ingredients. The actual nutrition can vary slightly depending on the brands you use, particularly the mayo and ketchup.
Frequently Asked Questions
Can I make this sauce without vinegar?
You can skip it, but the sauce will taste flat and one-dimensional without that bright acid note. If you absolutely must avoid vinegar, a tiny squeeze of fresh lemon juice works as a substitute.
How long does this sauce actually last in the fridge?
It keeps for up to two weeks in an airtight container, though it tastes best within the first seven days. If you see mold, smell anything off, or notice separation you can’t remix, it’s time to toss it.
Can I use this sauce on something other than burgers?
Absolutely, and you should experiment with it freely. It works on hot dogs, chicken sandwiches, tacos, eggs, grilled vegetables, and even as a dip for french fries or chicken tenders.
Why does my sauce taste too tangy?
You likely added too much vinegar or your ketchup brand is particularly acidic. Stir in another tablespoon of mayo to balance out the sharp flavors and mellow the tang.
Is there a way to make this sauce thicker or thinner?
Add a touch of milk or water to thin it out, or stir in a tablespoon of mayo to thicken it up. Make these adjustments gradually so you don’t overshoot your target consistency.
Final Thoughts
Making In-N-Out sauce at home is honestly one of those kitchen shortcuts that feels like a superpower. You go from craving expensive fast food to creating it yourself in less time than it takes to order delivery.
Slap this sauce on your next homemade burger and watch people’s faces light up when they taste it. You’ll wonder why you ever bought bottled burger sauce before.
In-N-Out Sauce Copycat
Ingredients
Equipment
Method
- Gather all ingredients and place them on the counter.
- Add 1 cup mayonnaise and 1/4 cup ketchup to a small mixing bowl; whisk until smooth.
- Stir in 2 tablespoons sweet pickle relish until evenly distributed.
- Pour in 1 tablespoon white vinegar and mix well.
- Sprinkle in 1/2 teaspoon garlic powder and 1/4 teaspoon paprika; whisk until the color is uniform.
- Taste the sauce and season with salt and pepper as desired.
- Transfer the sauce to a clean glass jar with a tight-fitting lid.
- Refrigerate for at least 1 hour to develop flavor or serve immediately.
