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Shake Shack Sauce

Shake Shack Sauce - recipe card
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A tangy, creamy, and slightly spicy copycat of the iconic Shack Sauce from Shake Shack. This versatile condiment combines mayonnaise, ketchup, Dijon mustard, and pickle brine with a hint of cayenne for a perfect balance of flavors. Ideal for burgers, fries, or as a dipping sauce.

Ingredients

Scale
  • 1/2 cup mayonnaise (preferably Duke’s or Hellmann’s)
  • 2 tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dill pickle brine (from a jar of dill pickles)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

Instructions

  1. Gather all ingredients and a medium mixing bowl. Measuring accurately is crucial for the correct flavor balance; use standard measuring spoons and a liquid measure for the brine.
  2. Add 1/2 cup mayonnaise to the bowl. Mayonnaise forms the creamy base of the sauce; choose a full-fat variety for best texture and flavor, as low-fat versions can separate or taste thin.
  3. Measure and add 2 tablespoons ketchup. The ketchup provides sweetness and acidity; stir gently to combine with the mayonnaise until the mixture is a uniform pale pink color.
  4. Add 1 tablespoon Dijon mustard. Mustard adds tang and a slight sharpness that cuts through the richness of the mayo. Whisk until fully incorporated; you should see no streaks of mustard.
  5. Pour in 1 tablespoon dill pickle brine. The brine brings the signature tangy, briny note characteristic of Shack Sauce. Use brine from a standard dill pickle jar; do not use sweet pickle brine as it will alter the flavor.
  6. Sprinkle in 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Spices should be added in this order to ensure even distribution.
  7. Whisk vigorously in one direction for 20 seconds until the sauce is smooth and all spices are dissolved. Scrape the sides and bottom of the bowl with a rubber spatula to incorporate any settled ingredients.
  8. Taste the sauce by dipping a clean spoon. It should be tangy, creamy, with a mild heat that builds on the finish. If you prefer more heat, add an extra 1/8 teaspoon cayenne and whisk again.
  9. For a thinner consistency suitable for drizzling, stir in 1 to 2 teaspoons of water, one teaspoon at a time, until desired texture is reached. The original sauce is thick but spreadable.
  10. Transfer the sauce to an airtight container, such as a glass jar or squeeze bottle. Press a piece of plastic wrap directly onto the surface of the sauce to prevent a skin from forming before sealing.
  11. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. The sauce will thicken slightly as it chills.
  12. Serve with ShackBurger-style beef patties, crispy fries, or as a dip for onion rings. The sauce can be made up to 7 days in advance and stored in the refrigerator.

Notes

Store in an airtight container in the refrigerator for up to 1 week. Stir before using if separation occurs. This sauce does not freeze well due to the mayonnaise base; always prepare fresh for best quality. For a smoky variation, substitute 1/4 teaspoon chipotle powder for the cayenne. To make it dairy-free, ensure your mayonnaise and mustard are dairy-free (most are). Do not leave at room temperature for more than 2 hours.

Nutrition

Keywords: Shack Sauce recipe, Shake Shack copycat, burger sauce, special sauce, thousand island alternative, creamy tangy sauce, condiment for fries, homemade sauce, burger topping, easy sauce recipe

Find it online: https://copycatkitchenco.com/shake-shack-sauce/