If you’ve ever taken that first bite of an In-N-Out burger and thought, what is this magical sauce and how do I get more of it, you’re my kind of person. I’ve been there.
This copycat In-N-Out Burger Spread Sauce recipe has become one of those “always in the fridge” staples at my house, and once you make it, you’ll understand why.
Here’s why I truly love this recipe:
- It tastes Shockingly Close: Creamy, tangy, slightly sweet, and savory in all the right ways.
- It’s Ridiculously Easy: No cooking, no fancy tools, just stirring a few pantry staples together.
- It’s Versatile: Burgers, fries, sandwiches, wraps… I’ve even dunked grilled cheese into it (no regrets).
- It’s Customizable: Once you learn the base, you can tweak it to match your personal sauce obsession.
From a home-cook perspective, this sauce hits that sweet spot between nostalgic fast food flavor and homemade comfort.
I tested it multiple times, adjusting ratios, tasting with fries, then burgers, then more fries (quality control is serious business). Every batch disappeared faster than the last.
What really seals the deal for me is how approachable it is. You don’t need to hunt down specialty ingredients or wait hours for flavors to develop.
It’s instant gratification sauce. The kind you whip up while the burgers are grilling and suddenly feel like a kitchen genius.
If you’re someone who loves recreating restaurant favorites at home, or just wants a killer sauce to level up weeknight meals, this one’s going to earn a permanent spot in your recipe rotation.
What Is In-N-Out Burger Spread Sauce Recipe?
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At its core, In-N-Out Burger Spread Sauce is a creamy, tangy condiment that sits somewhere between a classic burger sauce and Thousand Island dressing, but with its own unmistakable personality.
It’s smooth, slightly sweet, gently acidic, and packed with that savory “just one more bite” flavor.
The real-life version is famously slathered on In-N-Out burgers, tucked between the bun and patty, and spooned generously over fries if you order them “Animal Style.”
At home, this copycat version recreates that iconic flavor using simple ingredients you probably already have.
What makes this sauce special isn’t complexity, it’s balance. You’ve got:
- Creaminess from mayonnaise
- Tang and brightness from vinegar and mustard
- Sweetness from relish
- Depth from ketchup and a few carefully chosen seasonings
When I first started testing this recipe, I was surprised by how small adjustments made a huge difference.
Too much ketchup and it leaned barbecue-y. Too much relish and it turned overly sweet. The magic happens when everything plays nicely together.
I also love that this sauce feels nostalgic. One spoonful instantly takes me back to late-night burger runs, paper-wrapped burgers, and fries eaten straight from the bag. But making it at home?
That’s the upgrade. You get full control over flavor, freshness, and portion size, which, let’s be honest, usually means more sauce.
Think of this recipe as your go-to burger spread foundation. Once you master it, you’ll start finding excuses to put it on everything.
Key Ingredients
One of my favorite things about this In-N-Out Burger Spread Sauce recipe is how humble the ingredient list is.
No obscure condiments. No hard-to-find spices. Just classic, reliable ingredients that work together beautifully.
Here’s what you’ll need and why each one matters:
- Mayonnaise: This is the creamy backbone of the sauce. I recommend using full-fat mayo for the best texture and flavor. Light versions work, but the sauce won’t feel quite as luxurious.
- Ketchup: Adds sweetness, color, and that familiar burger-joint flavor. Use a classic ketchup, not fancy or heavily spiced.
- Sweet Pickle Relish: This is key. It brings sweetness, tang, and those tiny pickle bits that make the sauce interesting. If your relish is very chunky, you can finely chop it for a smoother texture.
- White Vinegar: Just a splash brightens everything up and keeps the sauce from tasting flat.
- Yellow Mustard: A small amount adds subtle sharpness without overpowering the other flavors.
- Sugar: Optional, but helpful if your relish isn’t very sweet. Start small, you can always add more.
- Salt: Essential for bringing all the flavors into focus.
Every ingredient plays a role, and together they create something far greater than the sum of its parts.
This is one of those recipes where tasting as you go really matters. Your perfect balance might be slightly different than mine, and that’s part of the fun.
Step-by-Step Instructions
This is one of those recipes that feels almost too easy for how good it turns out. No heat, no blender, no stress.
Just a bowl, a spoon, and about five minutes of your time. I’ve made this sauce so many times I could probably do it with my eyes closed, but I still taste every single time.
Step 1: Start with the mayo
Add the mayonnaise to a medium bowl. I like starting with mayo first because it gives me a creamy base to build on and makes mixing easier later.
Step 2: Stir in ketchup and mustard
Add the ketchup and yellow mustard. Stir until completely smooth and uniform in color. This is when it starts looking like “burger sauce,” and I always sneak a tiny taste here.
Step 3: Add relish and vinegar
Fold in the sweet pickle relish and white vinegar. The relish adds texture and sweetness, while the vinegar sharpens everything up. If your relish is very wet, you can drain it slightly first.
Step 4: Season gently
Sprinkle in salt and a pinch of sugar if needed. Stir again and taste. This is the moment to adjust—more tang, more sweet, or more salt depending on your preference.
Step 5: Chill (optional but recommended)
You can use it right away, but letting it chill for 20–30 minutes helps the flavors meld. I almost always make it ahead if I can.
Variations and Substitutions
Once you’ve mastered the classic version, this sauce becomes a playground. I’ve tweaked it more times than I can count, depending on what I’m serving or who I’m feeding.
Here are some easy ways to switch it up:
- Extra Tangy: Add a splash of more vinegar or a tiny squeeze of lemon juice.
- More Pickle-forward: Finely chop dill pickles instead of sweet relish for a sharper, less sweet version.
- Spicy Kick: Stir in a little hot sauce, sriracha, or a pinch of cayenne. This is my go-to for smash burgers.
- Sweeter Sauce: Add an extra pinch of sugar or use a slightly sweeter ketchup.
- Lower-fat Option: Use light mayo or half mayo, half Greek yogurt. The flavor changes slightly, but it’s still delicious.
- Vegan Version: Swap in vegan mayo and double-check your sugar source. Everything else stays the same.
What I love most is how forgiving this recipe is. If it’s too sweet, add acid. Too tangy, add mayo. It’s one of those sauces that teaches you how to balance flavors just by tasting.
Meal Ideas
This sauce may have been born for burgers, but it absolutely refuses to stay in one lane. Once I started keeping a jar of it in my fridge, I found myself reaching for it constantly.
Here are my favorite ways to use it:
- Classic Burgers: Obviously. Beef, turkey, veggie… they all win with this sauce.
- Animal-style Fries: Drizzle generously over crispy fries with grilled onions.
- Sandwich Spread: Use it on grilled cheese, chicken sandwiches, or wraps.
- Dipping Sauce: Fries, onion rings, tater tots, or even roasted veggies.
- Burger Bowls: Drizzle over lettuce, tomato, pickles, and protein for a bun-less option.
- Breakfast Upgrade: I’ve added it to breakfast sandwiches, and it works shockingly well.
It’s one of those sauces that makes simple meals feel special. Even leftovers feel intentional when this is involved.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely. In fact, I recommend it. The flavor improves after chilling for a bit. It keeps well in the fridge for up to one week in an airtight container.
Does this taste exactly like In-N-Out’s spread?
It’s extremely close. While we don’t have the exact proprietary formula, this version nails the balance of creamy, tangy, and sweet that people love.
Can I freeze the sauce?
I don’t recommend freezing it. Mayo-based sauces can separate and become grainy once thawed.
Is this the same as Thousand Island dressing?
Not quite. It’s similar, but this sauce is less sweet, less chunky, and more burger-focused.
What’s the best mayo to use?
Full-fat, classic mayonnaise gives the best flavor and texture. Avoid whipped or salad-style dressings.
Recipe Card
Ingredients
- ½ cup mayonnaise
- 3 tablespoons ketchup
- 2 tablespoons sweet pickle relish
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- ½ teaspoon sugar (optional)
- Salt, to taste
Instructions
- Add mayonnaise to a medium bowl.
- Stir in ketchup and mustard until smooth.
- Fold in relish and vinegar.
- Season with salt and sugar, adjusting to taste.
- Chill for 20–30 minutes before serving for the best flavor.
