Haus Sauce (1) Recipe

In a medium mixing bowl, add 1.5 cups mayonnaise and 0.5 cup ketchup. Whisk until smooth and uniform in color.

Add 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 1 tablespoon fresh lemon juice and 1 tablespoon honey to the bowl. Whisk vigorously to incorporate; the acids will brighten the base and the honey balances acidity.

Stir in 1 tablespoon sriracha (adjust by heat preference) and 1 teaspoon Worcestershire sauce. Mix until evenly distributed.

Sprinkle in 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/8 teaspoon cayenne for a subtle kick. Add 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Whisk thoroughly and taste.

Adjust seasoning

If the sauce tastes too sharp, add a little more honey (up to 1 tsp). If it needs more brightness, add an extra 1/2 teaspoon lemon juice or 1/2 teaspoon vinegar. If lacking heat, add sriracha 1/2 teaspoon at a time.

Fold in 1/4 cup finely chopped dill pickles or sweet relish and 2 tablespoons minced fresh chives or parsley. These add texture and freshness—stir gently to keep some relish texture.

If the sauce is too thick for your use, whisk in 1 tablespoon extra-virgin olive oil and up to 2 tablespoons cold water (start with 1 tablespoon) to reach desired pourable consistency. Add water 1/2 tablespoon at a time if needed.

Taste again and adjust salt, pepper, or acid. Transfer the sauce to an airtight container. For best flavor meld, refrigerate at least 30 minutes before serving (this step is optional but recommended).

Store refrigerated up to 5–7 days. Stir or shake before using. Use as a burger sauce, dip for fries/veg, sandwich spread, or drizzle over bowls.