Ingredients
Equipment
Method
- Pull all your ingredients from the fridge and pantry so everything is within reach. Having everything ready makes the mixing process smooth and prevents you from hunting for items with mayo covered fingers.
- Add the mayonnaise and ketchup to your mixing bowl and whisk them together until completely blended with no streaks. This base creates that signature pink color and establishes the creamy texture.
- Stir in the sweet pickle relish, making sure it distributes evenly throughout the sauce. The relish bits should be suspended throughout rather than clumping together, which happens when you mix thoroughly.
- Pour in the white vinegar and stir well to incorporate it completely into the sauce. The vinegar thins the sauce slightly and adds that bright, tangy note that keeps it from tasting flat.
- Sprinkle in the granulated sugar and whisk until it dissolves completely into the mixture. The sugar balances the acidity and creates that subtle sweetness that makes you want another bite.
- Dip a clean spoon in and taste your sauce, then adjust seasoning as needed. If it's too tangy, add a pinch more sugar; if too sweet, add a few drops of vinegar.
- Cover the bowl and refrigerate the sauce for at least 15 minutes before serving if you have time. This resting period lets the flavors marry together and develop that authentic taste.
- Spoon the finished sauce into an airtight container or jar for storage. The sauce will keep in the refrigerator for up to two weeks.
Notes
Make this sauce at least 30 minutes before you need it if possible. The flavors deepen and blend together beautifully with a little time in the fridge. Use high quality mayonnaise and drain excess liquid from pickle relish before adding to prevent the sauce from becoming too thin. Store in an airtight container in the refrigerator for up to 2 weeks.