Boom Sauce Recipe

I stumbled on a Boom Sauce that’s the simplest fry sauce around and the secret homemade condiment I reach for when serving burgers, fries, or onion rings.

I first found Boom Sauce at a late night burger joint and it changed how I think about condiments. Creamy mayonnaise and a scatter of sweet dill pickle relish give it this tangy, slightly sneaky flavor that makes you want more, even after you tell yourself you won’t.

I put it on fries, burgers, heck sometimes I just dip chips in it, it’s my go-to Fry Sauce and it somehow makes ordinary food feel dangerous. There’s a texture and a pop that makes you try to guess what’s in it, and yeah, I still can’t stop tasting it when nobody’s looking.

Ingredients

• mayonnaise: Provides fat and creaminess, mostly calories not much protein, balances flavors.
• ketchup: Adds sweetness and tomato tang, some sugar and carbs, small amount Vitamin C.
• sweet dill pickle relish: Gives crunch, sweet sour bite; adds fiber and sodium from brine.
• yellow mustard: Low calorie, vinegary tang, adds sharpness and cuts richness.
• Worcestershire sauce: Umami, salty depth with anchovy tang, tiny calories, big flavor boost.
• smoked paprika: Smoky warmth without heat, adds color and subtle sweetness.
• hot sauce or cayenne: Brings heat, boosts capsaicin which may rev metabolism, use sparingly.
• minced white onion: Adds crunch, sharpness, small fiber and vitamin C.

Ingredient Quantities

• 1 cup mayonnaise regular or light
• 1/3 cup ketchup
• 2 tablespoons sweet dill pickle relish
• 1 tablespoon yellow mustard
• 1 tablespoon pickle juice or white vinegar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sugar optional
• 1/4 teaspoon kosher salt more to taste
• 1/4 teaspoon freshly ground black pepper more to taste
• 2 teaspoons hot sauce or a pinch cayenne pepper optional for heat
• 1 tablespoon finely minced white onion optional for texture

How to Make this

1. In a medium bowl scoop in 1 cup mayonnaise (regular or light), then add 1/3 cup ketchup, 2 tablespoons sweet dill pickle relish and 1 tablespoon yellow mustard.

2. Pour in 1 tablespoon pickle juice or white vinegar and 1 teaspoon Worcestershire sauce, stir to combine.

3. Sprinkle 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika and, if you like a touch of sweetness, 1/2 teaspoon sugar.

4. Add 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, then 2 teaspoons hot sauce or a pinch of cayenne if you want heat.

5. If you want little crunch and extra bite, fold in 1 tablespoon finely minced white onion now.

6. Whisk everything vigorously until smooth. For an extra silky sauce pulse it 3 or 4 times in a food processor or blender, but dont overblend if you like relish texture.

7. Taste and tweak: add more pickle juice for tang, more sugar for sweet, more salt or pepper to balance, or extra hot sauce for more kick.

8. Cover and chill at least 30 minutes so the flavors meld; overnight is even better if you can wait.

9. Store in an airtight container in the fridge for up to a week. Use on burgers, fries, onion rings, chips or whatever needs a little boom.

Equipment Needed

1. Medium mixing bowl, about 2 to 3 quarts, for combining everything
2. Measuring cups and spoons for the mayo, ketchup, tablespoon and teaspoon amounts
3. Whisk to smooth the sauce out good
4. Rubber spatula or wooden spoon for folding in the relish and onion
5. Chef knife and cutting board to finely mince the white onion
6. Food processor or blender optional if you want it extra silky, dont overdo it if you like relish bits
7. Airtight container or jar for chilling and storing the sauce in the fridge

FAQ

Boom Sauce Recipe Substitutions and Variations

• Mayonnaise: use plain Greek yogurt (use equal amounts) for tang and fewer calories, or sour cream 1 to 1 for richness, or mashed avocado (about three quarters cup for one cup mayo) for a green, creamy version. It will taste a bit different so taste and adjust.
• Ketchup: make a quick substitute with tomato paste plus a little water, one teaspoon sugar and a splash of vinegar (mix until saucy) to equal one third cup ketchup, or swap with BBQ sauce for smoky sweet notes. Flavor will shift but still works great.
• Sweet dill pickle relish: chop dill pickles finely and stir in a pinch of sugar to mimic relish, or use chopped cornichons for bright tang, or try chopped sweet bread and butter pickles for a sweeter result.
• Worcestershire sauce: replace with soy sauce plus a tiny splash of vinegar and a pinch of sugar (about one teaspoon soy, quarter teaspoon vinegar) for similar umami, or use tamari for gluten free, or a small amount of diluted anchovy paste if you want a deeper savory hit.

Pro Tips

– Taste, chill, then taste again. The mix always calms down after at least 30 minutes so dont salt or sweeten too much right away, wait till it sits and then tweak. Overnight is even better if you can.

– Want it silky or want crunch? Pulse it a few quick times in the blender for a smooth sauce, but dont overblend or it gets too thin and flavor frehsness seems dull. If you like bits, fold in the relish and minced onion last so they stay chunky.

– If raw onion tastes too sharp, soak the minced white onion in cold water for 5 to 10 minutes then drain real good. Or just add the onion right before serving so the bite stays bright instead of dominating.

– Balance is tiny adjustments. A teaspoon of pickle juice brightens, a pinch of sugar softens the edge, and a drop or two of hot sauce wakes it up. Add little by little, taste between each change so you dont overdo any one thing.