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Restaurants›The Camphouse - Diamondhead, MS›Sauce Recipe

Sauce Recipe

Name: The Camphouse - Diamondhead, MS Sauce Recipe
Cook time: 45 min
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 0.5 cups Dijon mustard; 0.25 cups Yellow mustard; 2 tbs Honey; 1 tsp Apple cider vinegar; 0.25 tsp Salt; 0.125 tsp Black pepper; 1 cups Mayonnaise (whole egg or veg); 1 tsp Lemon juice; 0.25 tsp Salt; 0.75 cups Mayonnaise; 0.25 cups Ketchup; 1 tsp Creole or Worcestershire sauce; 0.5 tsp Hot sauce (e.g., Crystal or Tabasco); 0.5 tsp Smoked paprika; 0.5 tsp Garlic powder; 0.25 tsp Onion powder; 0.5 tbs Pickle brine (optional for tang); 0.5 cups Mayonnaise; 2 tbs Ketchup; 1 tsp Yellow mustard; 1 tbs Sweet pickle relish; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.125 tsp Salt; 0.75 cups Mayonnaise (preferably full fat); 2 cloves Fresh garlic (minced, about 2 medium cloves); 1 tsp Lemon juice; 1 tsp Extra‑virgin olive oil; 0.25 tsp Salt; 0.125 tsp Black pepper

Inspired by The Camphouse - Diamondhead, MS

Time45m

Serves12

Mustard, mayo, comeback, all-american, garlic aioli, BBQ

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Ingredients

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Mustard Sauce

1/2 cups Dijon mustard

1/4 cups Yellow mustard

2 tbs Honey

1 tsp Apple cider vinegar

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Mayo (Simple Base)

1 cups Mayonnaise (whole egg or veg)

1 tsp ReaLemon lemon juice

1/4 tsp Celtic sea salt

Comeback Sauce

3/4 cups Mayonnaise

1/4 cups Ketchup

1 tsp Creole or Worcestershire sauce

1/2 tsp Hot sauce (e.g., Crystal or Tabasco)

1/2 tsp Smoked paprika

1/2 tsp Watkins garlic powder

1/4 tsp Onion powder

1/2 tbs Pickle brine (optional for tang)

All‑American Sauce

1/2 cups Mayonnaise

2 tbs Ketchup

1 tsp Yellow mustard

1 tbs Sweet pickle relish

1/4 tsp Watkins garlic powder

1/4 tsp Onion powder

1/8 tsp Celtic sea salt

Garlic Aioli

3/4 cups Mayonnaise (preferably full fat)

2 cloves Fresh garlic (minced, about 2 medium cloves)

1 tsp ReaLemon lemon juice

1 tsp Extra‑virgin olive oil

1/4 tsp Celtic sea salt

1/8 tsp black pepper

BBQ Sauce

1/2 cups Ketchup

2 tbs Brown sugar (lightly packed)

1 tbs Apple cider vinegar

1 tsp Original Worcestershire Sauce

1/2 tsp Smoked paprika

1/4 tsp Watkins garlic powder

1/4 tsp Onion powder

1/4 tsp Hot sauce (optional)

1 tbs Water (to thin, if needed)

Method

Mustard Sauce

In a small bowl whisk together Dijon mustard and yellow mustard until smooth.

Add honey, apple cider vinegar, salt and black pepper. Whisk until fully incorporated and taste for balance—adjust honey or vinegar to preference.

Transfer to a squeeze bottle or small container and refrigerate at least 30 minutes for flavors to meld. Keeps up to 1 week refrigerated.

Mayo (Simple Base)

Combine mayonnaise, lemon juice and salt in a small bowl. Whisk until smooth and glossy.

Use as a neutral base for other sauces or serve directly on burgers. Store covered up to 1 week refrigerated.

Comeback Sauce

In a bowl combine mayonnaise and ketchup until uniform in color.

Add Creole or Worcestershire sauce, hot sauce, smoked paprika, garlic powder, onion powder and pickle brine (if using). Stir thoroughly and taste.

Adjust heat or tang: add more hot sauce for spice or more pickle brine/lemon for tang. Chill at least 1 hour before serving to allow flavors to develop. Keeps up to 5 days refrigerated.

All‑American Sauce

Whisk together mayonnaise, ketchup and yellow mustard until smooth.

Fold in sweet pickle relish, garlic powder and onion powder. Season with salt and taste—add a bit more relish or ketchup to suit sweetness/tang preferences.

Refrigerate at least 30 minutes before serving. Store up to 5 days refrigerated.

Garlic Aioli

Mince garlic very finely or press through a garlic press and sprinkle with a pinch of salt; mash into a paste using the side of a knife or spoon to release juices and mellow harshness.

Combine mayonnaise, garlic paste, lemon juice and olive oil in a bowl. Whisk until smooth. Season with salt and black pepper and taste.

For a milder garlic flavor, let the aioli sit refrigerated for 30–60 minutes before serving. Keeps up to 5 days refrigerated.

BBQ Sauce

In a small saucepan combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder and hot sauce (if using).

Warm over low heat, stirring, until sugar dissolves and sauce is glossy—about 3–5 minutes. If too thick, stir in up to 1 tablespoon water to reach desired consistency.

Remove from heat, cool to room temperature then transfer to a container. Refrigerate at least 30 minutes; keeps up to 2 weeks refrigerated.