My Winning In and Out Burger Sauce Recipe You Have To Try

I’ll never forget my first bite of an In-N-Out burger.

That creamy, tangy sauce. It was love at first taste.

For years, I’ve been on a mission to recreate that magic at home.

Now, I’m sharing my secret recipe with you.

It’s not just a sauce. It’s the legendary “Spread” that makes In-N-Out burgers unforgettable.

And trust me, once you try this, you’ll be spreading it on everything.

What You Need To Make In and Out Burger Sauce

The magic of this sauce lies in its carefully balanced ingredients.

Here’s what you’ll need:

Mayonnaise

The creamy base of our sauce.

Go for full-fat, high-quality mayo like Hellmann’s or Duke’s for the best texture and flavor.

Ketchup

Adds sweetness and tanginess.

Heinz works great, but try an artisanal brand like Sir Kensington’s for a unique twist.

Yellow Mustard

Brings a sharp kick.

French’s is classic, but Dijon can add extra complexity if you’re feeling adventurous.

Sweet Pickle Relish

The secret weapon for sweetness and texture.

Mt. Olive or Vlasic are solid choices, but a homemade relish can take it to the next level.

Sugar

A touch of sweetness to balance the tang.

Regular granulated sugar works well, but try organic cane sugar for a more complex flavor.

Distilled White Vinegar

Brings brightness and a sharp kick.

Any brand will do, but make sure it’s distilled white vinegar for that clean, crisp acidity.

Remember, the quality of each ingredient can significantly impact the final taste of your sauce.

Don’t be afraid to experiment with different brands or even homemade versions of these ingredients to find your perfect combination.

The key is to strike the right balance between creamy, sweet, tangy, and zesty flavors.

How To Make In-N-Out Burger Sauce

Step One: In a medium-sized mixing bowl, combine 1/2 cup of mayonnaise, 3 tablespoons of ketchup, 2 tablespoons of sweet pickle relish, 1/2 teaspoon of sugar, and 1/2 teaspoon of distilled white vinegar.

Step Two: Whisk the ingredients together until they’re well combined and smooth. Make sure there are no lumps of sugar or relish remaining.

Step Three: Taste the sauce and adjust the seasoning if needed. You might want to add a pinch more sugar for sweetness or a dash more vinegar for tanginess.

Step Four: Once you’re satisfied with the flavor, cover the bowl with plastic wrap or transfer the sauce to an airtight container.

Step Five: Refrigerate the sauce for at least 30 minutes before serving. This chilling time allows the flavors to meld and intensify, creating that signature In-N-Out taste.

Step Six: Before serving, give the sauce a good stir. If it’s too thick, you can thin it slightly with a teaspoon of water. Remember, the sauce should be spreadable but not runny.

Things To Consider When Making In-N-Out Burger Sauce:

Balance is Key

The magic of In-N-Out’s sauce lies in its perfect balance of flavors. Go easy on the sugar and vinegar.

Start with less than you think you need – you can always add more, but you can’t take it away.

Taste as you go and adjust gradually.

Remember, the flavors will intensify as the sauce chills.

Quality Ingredients Matter

Use the best quality ingredients you can find.

High-quality mayonnaise makes a big difference in texture and taste.

For the relish, consider making your own for a fresher flavor.

Even the type of ketchup can impact the final taste. Experiment with different brands to find your perfect combination.

Texture is Important

The sauce should be smooth but with a slight texture from the relish.

If you prefer a completely smooth sauce, you can blend the ingredients.

For a chunkier texture, chop the relish more coarsely. The consistency should be spreadable but not runny.

Chill Time is Crucial

Don’t skip the refrigeration step. Allowing the sauce to chill for at least 30 minutes (or ideally an hour) lets the flavors meld and develop.

This step is crucial for achieving that authentic In-N-Out taste.

If you have time, make the sauce a day ahead – it often tastes even better the next day.

Storage Matters

Store your sauce in an airtight container in the refrigerator. It should keep well for up to a week.

Always use clean utensils when scooping out the sauce to prevent contamination.

If the sauce separates during storage, simply give it a good stir before using.