Real Recipes From Real Home Cooks ®

condiment essentials: special secret sauce

Recipe by
Andy Anderson !
Wichita, KS

Okay, sing along with me… Two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun. Or not. I would hesitate to call this a “copycat” recipe because of some of the changes I made to it. Hint: Their “special” sauce is not made with thousand-island, or French dressing. It has some of the ingredients of both, but it is different. That is why it is “special.” So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For condiment essentials: special secret sauce

  • 1 c
    mayonnaise, plain variety, i prefer duke’s
  • 2 Tbsp
    sweet relish
  • 1 Tbsp
  • 1 Tbsp
    yellow mustard
  • 1 Tbsp
    bbq sauce
  • 1 tsp
    apple cider vinegar
  • 1 tsp
    dehydrated onions ground to a powder
  • 1/2 tsp
    sweet paprika
  • 1/8 tsp
    garlic powder
  • 1/8 tsp
    salt, kosher variety, fine grind

How To Make condiment essentials: special secret sauce

  • 1
  • 2
    You will need a mixing bowl, whisk, and non-reactive container to make and store this recipe.
  • 3
    Anytime you are making a sauce, dressing or spread; especially if it has dry spices, you should always let it mellow in the fridge overnight and give those ingredients a chance to know one another. You will be glad you did.
  • 4
    Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in “Weck Jars” and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. This particular recipe, if stored correctly, should last about 2 weeks.
  • 5
    Homemade Mayonnaise To be sure, there are some good store-bought mayo’s on the market (my all-time favorite is Duke’s) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen’s teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: Another recipe I used is my homemade ketchup. If you are interested, here you go:
  • 6
    Gather your ingredients (mise en place).
  • 7
    This is easy/peasy to assemble.
  • 8
    Add all the ingredients to the mixing bowl.
  • So yummy
    Whisk together and store in a proper container in the fridge until needed.
  • 10
    WOW, I am bushed. Think I will go take a nap.
  • 11
  • So Yummy
    This sauce works on burgers and even fish. My favorite way to use it is to get a mess of garden greens, maybe add some ground beef, or sliced deli meats, and drizzle this on top. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.