I’m Kayla. I’m a burger person. Fries too. I grew up in California, and yes, I miss that little pink-orange sauce. (I even wrote a full review of the iconic In-N-Out sauce right here.) If you’re curious about what really goes into that cult-favorite secret spread, this deep dive covers everything you need to know. So I started making my own “In-N-Out style” sauce at home. I’ve made it many times now—weeknights, cookouts, even for my kid’s team party. Here’s the honest play-by-play.
So… what is it, really?
It’s a sweet, tangy, creamy spread. Think Thousand Island, but smoother. It goes on burgers, fries, grilled cheese, even turkey melts. It tastes like summer at a drive-thru. Simple, but it hits.
You know what? It made my Tuesday burger night feel special. Like a tiny road trip on a plate.
My go-to recipe (what I actually use)
Brands matter a bit. I’ve tested a bunch.
- 1/2 cup mayo (Best Foods/Hellmann’s worked best; Duke’s is a bit sharper but still good)
- 3 tablespoons Heinz ketchup
- 2 tablespoons sweet pickle relish (Heinz or Mt. Olive)
- 1 teaspoon distilled white vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon onion powder
- Pinch of salt
Before you dive in, you can also compare my version with this copy-and-paste In-N-Out sauce recipe for a fun side-by-side test.
Steps:
- Mix everything in a bowl.
- Taste. If it’s too sweet, add a tiny splash of vinegar. If it’s too sharp, add a spoon of mayo.
- Chill at least 30 minutes. An hour is better. Overnight is best.
I’ve made it with Miracle Whip once—too tangy for me. I also tried store-brand relish that had big chunks. The flavor was fine, but the texture felt off. A finer relish blends better.
How it tasted in real life
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Tuesday Smash Burgers: I used 80/20 beef on a cast iron pan, with grilled onions and American cheese on Martin’s potato buns. I spread the sauce on both buns. It melted into the bread and onions. My kids dipped fries in it and asked for more. That’s a win.
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Little League Cookout: I doubled the batch and put it in a mason jar on ice. It was gone in 20 minutes. One mom texted later, “What was that sauce?” A kid who “hates pickles” ate it. I kept my mouth shut about the relish.
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Frozen Fry Night: Air-fried crinkle fries with a bowl of this on the side. I added a tiny pinch of smoked paprika to the sauce that day. It didn’t taste like the original, but it was amazing. Warm, sweet, smoky. Fries loved it.
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Turkey Burgers: Dry turkey patties? This saved them. Two spoonfuls fixed the whole plate.
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Not-so-great test: I used dill relish by mistake. Too sharp. I tried adding a little sugar and mayo to save it. Still not right. If you can, stick with sweet relish.
Craving something with a fresher, greener vibe for taco night? My kitchen tests of avocado crema prepared three ways might point you in a delicious direction.
Little tweaks that worked (and some that didn’t)
- Too thin? Add a spoon of mayo and chill it.
- Too thick? A splash of vinegar or milk. Just a splash.
- Like heat? Stir in a bit of sriracha or a pinch of cayenne. It’s not “classic,” but it’s good.
- Vegan? Use vegan mayo. I’ve used Follow Your Heart. Texture was spot on.
- Low sugar? Use no-sugar ketchup. It changes the vibe, but it still works.
If you’re after a lighter but still fast-food-flavored option for weekday lunches, you might love my honest take on the Big Mac salad recipe—all the burger vibes, none of the bun.
Here’s the thing: resting time matters. Fresh mixed is fine. After an hour, it gets mellow and round. The flavors blend and settle. That wait is the secret.
Cost, time, and cleanup
It takes five minutes. Costs very little. One bowl and a spoon to wash. I keep a jar in the fridge for up to a week. Stir before using. For summer parties, keep it on ice. Mayo doesn’t love heat.
Nerdy bite (quick)
Mayo is the base. Ketchup brings sweet and tomato. Relish adds little hits of brine. Vinegar and sugar balance each other. Onion powder ties it together. Simple system. Big payoff.
If you’d like to see how restaurant chefs put their own spin on classic condiments, browse the menus at Bistro Le Clochard for some tasty inspiration.
Want to swap secret sauce tweaks or just chat burgers with other food-loving queer folks? Head to this lively gay chat room where you can share recipes, trade cooking tips, and pick up fresh kitchen inspiration in real time.
Who will love this
- Smash burger fans
- People who dip everything
- Kids who want “fry sauce”
- Anyone packing lunch—put some in a squeeze bottle
What I’d change
I wouldn’t change the base. It’s classic. I do make two small swaps sometimes:
- Add a few minced grilled onions if I already have the pan going. Little burger-shop magic.
- A pinch of paprika when I serve it with roasted potatoes. Not original, but tasty.
By the way, if your backyard cookout turns into a late-night hang and you’re in Illinois looking for some adult company once the burgers are gone, you might skip the endless swiping and head straight to this Kankakee “Skip The Games” guide for quick pointers on finding no-drama, like-minded locals—it breaks down where to post, how to stay safe, and the fastest ways to make a real-world connection.
Final take
This homemade “In-N-Out style” sauce is a keeper. It’s fast. It’s friendly. It makes an average burger feel special. It’s a 9/10 for me. I knock one point because it can lean sweet if you’re not careful, and you do need that chill time.
But do I make it again next week? Oh yes. I already pulled the mayo from the fridge.