House burger sauce
Units
Temperature
Servings
Ingredients
Sauce
- 75 g mayonnaise, use commercial or pasteurized-egg mayonnaise rounded
- 25 g ketchup rounded
- 12 g yellow or Dijon mustard rounded
- 18 g dill pickle, very finely chopped and drained rounded
- 8 ml pickle brine or white-wine vinegar rounded
- 1 g onion powder rounded
- 0.25 g black pepper rounded
Method
Method
- Stir the mayonnaise, ketchup, mustard, pickle brine or vinegar, onion powder, and pepper until completely even.
- Fold in the finely chopped, well-drained pickle. Refrigerate for 20 minutes so the pickle and seasoning settle into the sauce.
- Taste and adjust with a few drops of brine for tang or a little mayonnaise for body. Use exactly 60 g as a post-bake drizzle on each 30 cm pizza; keep the remaining 15 g for serving.
Notes
- Keep the sauce cold. Use commercial mayonnaise or mayonnaise made with pasteurized egg; raw homemade egg mayonnaise needs its own validated handling plan.
- Refrigerate promptly at 4°C or colder and use within 3 days. Discard any portion left at room temperature for more than 2 hours, or 1 hour above 32°C.
- Drain the pickle before chopping so the sauce remains thick enough to drizzle rather than soak the crust. Freezing is not recommended because mayonnaise separates.
Sources consulted
- Christoph Mayer’s house notes are the primary source for the mayonnaise, ketchup, mustard, pickle, and brine balance.
- FoodSafety.gov, Cold Food Storage Chart was consulted for conservative storage guidance for egg-containing foods.