In-N-Out Sauce is a tangy sauce that is used on the In-N-Out burgers at the fast-food restaurant with the same name. Each of the simple ingredients listed here is probably already in your kitchen so you will be able to make it now. It is the perfect spread for burgers and sandwiches and a wonderful dip for french fries or veggies. My husband always has it on his game-day menu. Whether you want to use it as topping on burgers, sloppy joes, or as a dipping sauce for fries or sweet potato chips, this sauce is for you.
In-N-Out Burger was founded in 1948 by Esther and Harry Snyder in Baldwin Park, California. You will find the majority of these popular eateries on the West Coast so if you have never ventured west, you may have gone your whole life without tasting this delicious sauce. It took a trip to the West Coast to get my hubby to try it and now he wants it all the time. LOL.
Ingredients of In-N-Out Sauce:
- Mayonnaise: Any kind of mayonnaise will do but full-fat mayo gives you the best flavor and creamiest texture.
- Distilled white vinegar: If you do not have distilled white vinegar, you can use a different kind like apple cider vinegar or even lemon juice.
- Granulated white sugar: Use to your taste. If you like it sweeter, add more.
- Sweet pickle relish: Sweet relish is what In-N-Out restaurant uses but you can use your favorite pickle relish.
- Ketchup: Your favorite brand of ketchup will work fine in this recipe.
- Salt and pepper: To taste.
How to make in-n-out burger spread?
- Mix it up: First, mix all the ingredients except the salt and pepper in a small bowl.
- Season the sauce: Then, season with salt and pepper to your taste preference.
- Chill and serve: Finally, cover the bowl with a lid or plastic wrap and refrigerate for about one hour before serving.
- Low-carb: for a low-carb burger sauce, use sugar-free kechup, mayo, and relish and sugar substitute.
- Protein style: Another way to make your burger lower in carbs is to make it protein-style. This means you just do not use the bun. You can wrap it in lettuce or just pile the toppings and sauce on the burger before eating it.
- Other meat: For less fat and more protein, use ground turkey, chicken, or pork instead of beef.
- Smoky In-N-Out sauce: Give your In-N-Out sauce a smoky taste with some liquid smoke.
- Make it spicy: To add a spicy kick, simply add a bit of hot sauce or some red pepper flakes. Start with a small amount and adjust to your desired level of spiciness.
- Add garlic: Give your In-N-Out sauce extra flavor by adding minced garlic cloves. You could also use garlic powder.
- Tangy In-N-Out sauce: Add a tangy taste to your sauce with fresh lemon or lime juice or zest.
- Fresh herbs and spices: To make it your own, add whatever fresh herbs and spices you like such as cilantro, oregano, chives, parsley, mint, or dill.
Frequently Asked Questions
Is this the same as Big Mac special sauce?
In-N-Out sauce does not use Thousand Island dressing in their sauce like McDonald’s does. They use French dressing to make their secret sauce. Also, Big Mac sauce does not have sugar in it. It is the French dressing that makes it so sweet. The ratio is also different between the two with the In-N-Out sauce being creamier while the Big Mac sauce is sweeter.
Is this sauce the same as Thousand Island dressing?
Thousand Island dressing is much more textured than the creamy In-N-Out sauce because it has chopped onions. The dressing also has Worcestershire sauce in it to make it tangier than the burger sauce. The secret herb combination used in the Thousand Island recipe also makes it a bit spicy.
How do you make an In-N-Out burger?
You start with ground beef seasoned with salt and pepper. Rub yellow mustard on each side of the patty before it is grilled on a hot stove or griddle. Only brown each side for one minute before adding a slice of cheese and letting it melt for about 30 seconds. Put a teaspoon of this secret sauce on the bottom half of the bun and then place the cooked burger on top. Top with onion, tomato, and lettuce before adding the top bun.
More delicious homemade sauces:
How to store leftovers:
- Store: You can store your leftover In-N-Out sauce in an airtight container for a week in the fridge. A small glass jar would work.
- Freeze: Freezing is not recommended because the mayonnaise tends to separate.
- Use a burger press to get your hamburger patties thin for the best results.
- When making your burger, be sure to grate your onion and pat it dry so you do not add any moisture to your burger.
- Because the exact amounts of each ingredient are a closely guarded secret, try adjusting the ratio to your taste. Have your family and friends help you decide which one is the closest to the burger restaurant. Make sure you save the recipe each time you make a change.
- Do not use too much mustard when cooking your burger. If you do not like mustard, you can skip it completely.
- Make sure you mix the ingredients well for each savory and sweet taste to be revealed.
- Chilling your delicious In-N-Out sauce makes it taste even more amazing as the flavors meld together. Wait at least an hour before using it for the best flavor.
In-n-out Sauce copycat recipe is creamy, and flavourful, with tangy condiments that add a burst of flavor to every bite.
- 1/2 cup mayonnaise
- 3 tablespoons ketchup
- 2 tablespoons sweet pickle relish
- 1 teaspoon sugar
- 1 teaspoon distilled white vinegar
- Salt and pepper to taste
In a small bowl, stir all the ingredients together until combined.
Season the sauce with salt and pepper to taste.
Cover the bowl with plastic wrap or a lid and refrigerate for one hour before serving.