In N Out sauce brings that iconic West Coast burger flavor right into your kitchen, and you can whip it up in less than 5 minutes with ingredients you probably already have. This copycat recipe captures the sweet, tangy, and slightly spicy magic that makes In N Out burgers so crave-worthy, perfect for burgers, fries, or pretty much anything that needs a flavor boost.
Making this sauce at home saves you money and lets you customize the heat level to your exact preference. Let me show you how to recreate this legendary condiment with pantry staples.
Why You’ll Love This Recipe
This sauce comes together faster than a drive-thru run and tastes just as good as the original. You control every ingredient and can adjust flavors to match your taste perfectly.
- Ready in under 5 minutes with simple mixing
- Uses basic pantry ingredients you likely own
- Customizable heat level from mild to spicy
- Stores well for up to two weeks in the fridge
- Perfect for burgers, fries, sandwiches, and dipping
My Experience Making This Recipe
I tested at least a dozen copycat versions before landing on this one, and I’m convinced this nails the flavor profile. The key is using sweet pickle relish instead of dill, which gives that signature sweetness most people miss.
My husband, who spent his college years in California eating at In N Out weekly, gave this his stamp of approval after one bite. He immediately grabbed the jar and started dipping everything in sight, including leftover chicken tenders that had nothing to do with burgers.
The color should be a pale peachy-orange, not bright red like some recipes claim. If yours looks too red, you’ve added too much ketchup or not enough mayo.
Recipe Overview
- Recipe Name: In N Out Sauce
- Servings: Makes about 1 cup (16 servings of 1 tablespoon each)
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Course: Condiment
- Cuisine: American
- Calories per Serving: 65 calories
Equipment You Will Need
- Small mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Airtight container or jar for storage
- Rubber spatula
Ingredients for In N Out Sauce
- 1/2 cup mayonnaise (preferably full-fat for authentic flavor)
- 2 tablespoons ketchup
- 2 tablespoons sweet pickle relish (not dill)
- 1 tablespoon white vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon paprika (optional, for color)
Ingredient Notes and Substitutions
- Mayonnaise: This creates the creamy base and rich mouthfeel. You can use light mayo, but the sauce will be thinner and less rich.
- Sweet pickle relish: Provides the signature sweet-tangy flavor that defines this sauce. Dill relish will make it too savory, but you can use finely chopped sweet pickles if needed.
- Ketchup: Adds tomato flavor and sweetness without overpowering the mayo. Any brand works, though Heinz matches the original best.
- White vinegar: Cuts through the richness and adds brightness. Apple cider vinegar works in a pinch but changes the flavor slightly.
- Sugar: Balances the vinegar and enhances the sweet notes. Honey or agave can substitute but will alter the texture.
- Onion powder: Gives savory depth without chunks. Fresh minced onion works but changes the texture and needs longer to mellow.
How to Make In N Out Sauce
Step 1: Combine the Base Ingredients
Add the mayonnaise and ketchup to your mixing bowl and whisk until completely smooth with no streaks. This creates the foundation color and flavor, so mix thoroughly until the mixture looks uniform and peachy-orange.
Getting this base right matters because any lumps now will stay in your final sauce. The ratio of mayo to ketchup determines whether your sauce tastes too rich or too tomatoey, so measure carefully.
Step 2: Add the Sweet Pickle Relish
Stir in the sweet pickle relish, making sure to include some of the brine from the jar. The brine adds extra tanginess and helps thin the sauce to the perfect consistency.
Don’t drain the relish completely dry, as that moisture helps all the flavors blend together. The pickle chunks should distribute evenly throughout the sauce.
Step 3: Mix in the Vinegar and Sugar
Pour in the white vinegar and sprinkle in the sugar, then whisk vigorously for about 30 seconds. The sugar needs to dissolve completely, or you’ll get grainy texture in your sauce.
The vinegar thins the sauce slightly and brightens all the other flavors, making everything taste more vibrant. You should smell that characteristic tangy aroma at this point.
Step 4: Add the Seasonings
Sprinkle in the onion powder, garlic powder, and paprika if using. Whisk again until the spices disappear into the sauce with no dry spots or clumps floating on top.
The paprika doesn’t add much flavor but gives that signature peachy color if your sauce looks too pale. Some batches need it, others don’t, depending on your ketchup brand.
Step 5: Taste and Adjust
Dip a clean spoon into the sauce and taste it. The flavor should be balanced between creamy, tangy, sweet, and slightly savory.
If it tastes too rich, add a tiny splash more vinegar. If it’s too tangy, add a pinch more sugar or an extra dollop of mayo.
Step 6: Let the Flavors Develop
Transfer the sauce to an airtight container and refrigerate for at least 30 minutes before serving. This rest time lets all the flavors marry together and the onion and garlic powders fully hydrate.
The sauce will thicken slightly as it chills, reaching that perfect spreadable but pourable consistency. Cold sauce also tastes better on hot burgers because of the temperature contrast.
Step 7: Check Consistency After Chilling
Pull the sauce from the fridge and give it a stir with a spoon. It should be thick enough to cling to a spoon but still drizzle off slowly.
If it’s too thick, whisk in water a teaspoon at a time until you reach the right texture. Too thin means you can add a tiny bit more mayo to thicken it back up.
Step 8: Final Taste Test
Do one last taste test now that the sauce has chilled and the flavors have blended. The cold temperature can mute flavors slightly, so you might want to add a small pinch of salt or extra garlic powder.
The sauce should taste tangy, creamy, and slightly sweet with a subtle savory background. If it nails that flavor memory of biting into an In N Out burger, you’ve succeeded.
Pro Tip: Make this sauce at least a few hours ahead, or even the night before, for the best flavor. The overnight rest in the fridge allows the onion and garlic powders to fully bloom and all the ingredients to meld into that signature taste you remember.
Tips for the Best In N Out Sauce
- Use full-fat mayonnaise for the most authentic flavor and texture. Low-fat versions make the sauce too thin and tangy without enough richness.
- Measure the sweet pickle relish loosely and include some juice from the jar. This keeps the sauce from being too thick and adds extra tang.
- Don’t skip the resting time in the fridge. The flavors genuinely taste flat and disconnected if you use the sauce immediately after mixing.
- Shake or stir the sauce before each use since the relish and spices can settle at the bottom. A quick mix brings everything back together.
- Make a double batch because this stuff disappears fast. It keeps well for two weeks, and you’ll want it on hand for multiple meals.
- Taste as you go and trust your palate over exact measurements. Different brands of mayo and ketchup vary in sweetness and tang, so adjust accordingly.
Common Mistakes to Avoid
- Using dill pickle relish instead of sweet ruins the flavor profile completely. The sauce needs that sweetness to balance the tangy mayo and vinegar.
- Adding too much ketchup turns this into glorified fry sauce instead of the unique In N Out flavor. Keep the ratio mayo-heavy.
- Skipping the sugar makes the sauce too sharp and acidic. Even that small teaspoon balances everything and rounds out the flavors.
- Not mixing long enough leaves streaks of mayo or pockets of undissolved sugar. Take the extra 30 seconds to whisk thoroughly.
- Serving the sauce immediately after mixing results in harsh, unblended flavors. The chill time truly makes a massive difference in taste.
Serving Suggestions
This sauce shines on burgers but honestly works as a versatile condiment for almost anything that needs a flavor boost. I’ve caught myself using it as a salad dressing more than once, and I’m not even sorry about it.
- Spread generously on beef burgers, turkey burgers, or veggie burgers
- Use as a dipping sauce for french fries, tater tots, or onion rings
- Slather on grilled chicken sandwiches or wraps
- Mix into coleslaw for a tangy, creamy dressing
- Serve alongside fish tacos or fried fish for dipping
Variations to Try
- Spicy version: Add 1/2 teaspoon of hot sauce or a pinch of cayenne pepper for heat. This creates a sauce with a kick that still maintains the signature sweet and tangy flavor.
- Extra tangy: Increase the vinegar to 1.5 tablespoons and add an extra teaspoon of relish juice. This makes the sauce brighter and cuts through richer, fattier meats even better.
- Smoky variation: Replace regular paprika with smoked paprika and add 1/4 teaspoon of liquid smoke. The sauce gains a grilled, charred flavor that pairs beautifully with barbecue.
- Garlic lovers: Double the garlic powder to 1/2 teaspoon for a more pronounced savory note. This version works incredibly well on chicken sandwiches.
- Healthier swap: Use Greek yogurt for half the mayo to reduce calories and add protein. The texture stays creamy but the flavor becomes slightly tangier and less rich.
Dietary Adaptations
- Gluten-free: This recipe is naturally gluten-free as long as your ketchup and mayo don’t contain any hidden gluten additives. Always check labels on condiments if you have celiac disease.
- Dairy-free: Already dairy-free since traditional mayo contains no dairy products. Just verify your mayo brand doesn’t add any milk ingredients.
- Vegan: Swap regular mayo for vegan mayo using aquafaba or soy. The texture stays identical and the flavor difference is nearly undetectable in the finished sauce.
- Low-carb/Keto: Use sugar-free ketchup and replace the sugar with your preferred keto sweetener. The sauce drops to about 2 grams of carbs per serving this way.
Storage and Reheating
Refrigerator
Store the sauce in an airtight container or jar with a tight-fitting lid in the refrigerator. It stays fresh and flavorful for up to 2 weeks.
- Always use a clean spoon when scooping out sauce to prevent contamination
- Keep the container sealed tightly to prevent the sauce from absorbing fridge odors
- Check for any off smells or color changes before using after a week
Freezer
Freezing is not recommended for this sauce. Mayo-based sauces separate and become grainy when frozen and thawed, ruining the smooth, creamy texture.
- If you accidentally freeze it, the texture will be broken and watery
- Make smaller batches more frequently instead of freezing large amounts
Reheating
This sauce should always be served cold or at room temperature. Do not heat it, as the mayo will separate and turn oily.
- Remove from fridge 10 minutes before serving if you prefer less cold sauce
- Stir well before serving since ingredients may have separated during storage
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 65 |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Carbohydrates | 2g |
| Fiber | 0g |
| Sugar | 1.5g |
| Protein | 0g |
| Sodium | 115mg |
| Cholesterol | 5mg |
Nutritional values are estimates based on standard ingredient brands and serving sizes. Actual nutrition may vary depending on specific products used and exact measurements.
Frequently Asked Questions
Can I make this sauce without sweet pickle relish?
You can finely chop sweet pickles and use those instead, adding a little pickle juice to match the consistency. Avoid dill pickles entirely since they’ll make the sauce too savory and miss the signature sweetness.
How far in advance can I make this sauce?
Make it up to 2 weeks ahead and store it in the fridge. In fact, the sauce actually improves after 24 hours when all the flavors have fully melded together.
Why does my sauce look too red or too white?
Too red means you’ve added too much ketchup, and too white means you need more ketchup or a pinch of paprika. The correct color is pale peachy-orange, like thousand island dressing but lighter.
Can I use Miracle Whip instead of mayonnaise?
Miracle Whip works but creates a sweeter, tangier sauce since it already contains sugar and vinegar. Reduce the added sugar to 1/2 teaspoon and cut the vinegar to 2 teaspoons if using Miracle Whip.
Why is my sauce too runny or too thick?
Too runny means you added too much vinegar or relish juice, so whisk in more mayo a teaspoon at a time. Too thick means you need a splash of water or extra pickle juice to thin it to spreadable consistency.
Can I add fresh garlic and onion instead of powder?
Fresh garlic and onion change both the texture and intensity of flavor, making the sauce chunky and sharper tasting. If you prefer fresh, use very finely minced amounts and let the sauce sit overnight for the flavors to mellow.
Does this taste exactly like the real In N Out spread?
This gets remarkably close, and most people can’t tell the difference in a blind taste test. The exact In N Out recipe is a trade secret, but this nails the flavor profile that makes their burgers so addictive.
Final Thoughts
This copycat In N Out sauce proves you don’t need a plane ticket to California to enjoy that iconic burger shop flavor at home. With five minutes and a handful of pantry staples, you’ve got a condiment that elevates everything from basic burgers to leftover fries.
Give this recipe a try and see how quickly it becomes your go-to sauce for pretty much everything. Trust me, you’ll be making double batches within a week because one jar never lasts as long as you think it will.
In N Out Sauce
Ingredients
Equipment
Method
- Add the mayonnaise and ketchup to your mixing bowl and whisk until completely smooth with no streaks. Mix thoroughly until the mixture looks uniform and peachy-orange.
- Stir in the sweet pickle relish, making sure to include some of the brine from the jar. The pickle chunks should distribute evenly throughout the sauce.
- Pour in the white vinegar and sprinkle in the sugar, then whisk vigorously for about 30 seconds until the sugar dissolves completely.
- Sprinkle in the onion powder, garlic powder, and paprika if using. Whisk again until the spices disappear into the sauce with no dry spots or clumps floating on top.
- Dip a clean spoon into the sauce and taste it. If it tastes too rich, add a tiny splash more vinegar. If it's too tangy, add a pinch more sugar or an extra dollop of mayo.
- Transfer the sauce to an airtight container and refrigerate for at least 30 minutes before serving to let all the flavors marry together.
- Pull the sauce from the fridge and give it a stir with a spoon. If it's too thick, whisk in water a teaspoon at a time until you reach the right consistency.
- Do one last taste test now that the sauce has chilled. The sauce should taste tangy, creamy, and slightly sweet with a subtle savory background. Stir before each use.
