Burger Sauce
A beautiful creamy tangy sauce that is perfect with so many things, not just burgers! It adds flavour, moisture and a creamy texture.
How to use it
Burger sauce is a versatile condiment that can be used on a variety of dishes, not just burgers. Here are some delicious options:
- Burgers: Of course, burger sauce is a natural fit for all kinds of burgers. It adds creaminess, tanginess, and flavour to beef, chicken, turkey, veggie, and fish burgers.
- Sandwiches: Use burger sauce as a spread on sandwiches and wraps. It works well with deli meats, grilled chicken, and various veggies.
- Fries: Burger sauce can be a fantastic dipping sauce for fries. The creamy texture pairs well with the crispiness of the fries.
- Hot Dogs: Give your hot dogs a gourmet touch by adding burger sauce along with your other favourite toppings.
- Wraps and Burritos: Add a dollop of burger sauce to your wraps or burritos for an extra layer of flavour and creaminess.
- Salads: Use burger sauce as a creamy dressing for salads. Thin it out with a bit of vinegar or lemon juice if desired.
- Grilled Meats: Burger sauce can be used as a dipping sauce or drizzled over grilled chicken, steak, or pork chops.
- Quesadillas: Dip your quesadillas in burger sauce for a unique twist on traditional dips like salsa or sour cream.
- Potato and Veggie Dishes: Use burger sauce as a condiment for baked potatoes, roasted vegetables, and other side dishes.
- Dipping Sauce: Serve burger sauce as a dipping sauce for appetizers like chicken tenders, onion rings, and mozzarella sticks.
- Fish: The creamy and tangy flavours of burger sauce can complement grilled or fried fish.
- Veggie Sticks: Dip carrot sticks, celery, cucumber, and other veggies into burger sauce for a flavourful snack.
Storage
To store burger sauce and maintain its freshness and flavour, follow these guidelines:
- Refrigeration: Burger sauce contains ingredients like mayonnaise, which is perishable. Always store in the refrigerator.
- Airtight Container: Transfer the burger sauce to an airtight container before refrigerating. This helps prevent air exposure, which can lead to flavour changes and drying out.
- Labelling: If you’re storing the sauce for an extended period or have multiple sauces, consider labelling the container with the date you made it. This helps you keep track of freshness.
- Use Clean Utensils: When using the sauce, make sure to use clean utensils to scoop it out. This prevents contamination and extends the sauce’s shelf life.
- Top Layer Protection: If you notice any sauce residue around the container’s opening after use, wipe it off before sealing the container. This prevents the sauce from drying out and forming a crust.
- Separation: Some separation may occur over time due to the different ingredients in the sauce. Give the sauce a good stir before using it again to ensure a consistent texture and flavour.
- Shelf Life: The shelf life of burger sauce depends on its ingredients, but generally, homemade sauces should be consumed within a week to ten days. Store-bought sauces usually have longer shelf lives due to preservatives.
- Check for Spoilage: If you notice any off smells, strange colours, or unusual textures in the sauce, it’s best to discard it.
- Freezing: While freezing may be possible for some sauces, it’s not recommended as freezing can affect the texture and quality of ingredients.
Always use your best judgment and your senses (smell, appearance, taste) to determine if the sauce is still good to use.
Mix it up!
Use my sauce as a base and add in your favourite flavours to mix it up a bit. Add Worcestershire sauce, a few drops of Tabasco sauce for extra heat or your favourite herbs or spices. Add a tsp sugar for extra sweetness or swap the tomato ketchup for barbecue sauce. The possibilities are endless!
Burger Sauce
A creamy tangy sweet sauce that is perfect with so many things! Make it a staple!
Ingredients
- ½ cup mayonnaise Thermie made or my fave Hellmans!
- 2 tbsp tomato ketchup
- 1 tbsp yellow mustard American style
- 1 tbsp gherkin relish heaped
- 1 very finely chopped eschalot
- 1 tsp white vinegar
- ½ tsp ground paprika
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp salt
Instructions
- Combine all ingredients on a bowl and whisk to combine. Pop into a jar with a lid and refrigerate for 1 hour before using. Stir, taste and adjust as needed.
Notes
Please see notes and tips in main post
@collettesthermiekitchen