Recipe

In-N-Out Sauce (Copycat Style)

A quick, creamy burger sauce with tangy pickles and a kiss of sweetness. Ready in 5 minutes and tastes even better after a quick chill.

By Matt Campbell

•

4.8

A small bowl of creamy pinkish burger sauce on a light kitchen counter with a spoon beside it, natural window light

Jump to Recipe

If you have ever dipped a fry and thought, this is the real reason I came here, you already understand the power of In-N-Out sauce. It is creamy and tangy, a little sweet, and just pickle-y enough to keep you going back for one more bite. The good news is you can absolutely pull off that vibe at home with regular grocery store ingredients.

This is my copycat-style version, built around mayo, ketchup, and sweet pickle relish, then tightened up with vinegar and a few seasonings. It takes about five minutes, no blender, no mystery powders. The only hard part is letting it chill long enough to taste like it belongs on a burger worth bragging about.

Mayonnaise, ketchup, sweet pickle relish, vinegar, and spices measured out in small bowls on a kitchen counter

Why It Works

Balanced flavor fast: Mayo for body, ketchup for sweetness, relish and vinegar for that tangy bite.
Texture that clings: Thick enough to stay on a burger, smooth enough for fries and nuggets.
Better after a chill: Ten to thirty minutes in the fridge lets the pickle and onion notes settle in.
Flexible: Make it sharper with more vinegar, or more drive-thru cozy with a touch more relish.

Pairs Well With

Storage Tips

Store sauce in an airtight container in the refrigerator.

Fridge: 5 to 7 days for best quality and safety. Use clean utensils and keep it cold.
Stir before using: It can loosen slightly as it sits. A quick stir brings it back.
When in doubt, toss it: If it smells off, looks separated in a weird way, or tastes sour beyond the vinegar, discard it.
Do not freeze: Mayo-based sauces tend to separate and get grainy after thawing.

A small glass jar filled with creamy burger sauce with a lid beside it on a kitchen counter

Common Questions

Is this the exact official In-N-Out recipe?

No. An official full recipe is not publicly released, so this is a copycat-style sauce that aims for the same creamy, tangy, slightly sweet profile using easy ingredients.

What kind of relish should I use?

Sweet pickle relish gets you closest to that classic fast-food sauce flavor. If you only have dill relish, use it and add 1 to 2 teaspoons sugar to taste.

Can I use chopped pickles instead of relish?

Yes. Finely mince 2 tablespoons sweet pickles and add 1 teaspoon of the pickle juice. You want tiny bits so the sauce stays smooth.

How do I make it spicier?

Add 1 to 2 teaspoons of your favorite hot sauce, or a pinch of cayenne. If you want more of a peppery zip, add extra black pepper and a touch more vinegar.

Why does my sauce taste too sweet?

Relish brands vary. Fix it with more vinegar (start with 1/2 teaspoon) and a pinch of salt. You can also add a little more mustard to balance it.

My sauce is too thin. How do I thicken it?

Stir in 1 to 2 tablespoons mayonnaise. Also check your relish: if it is very wet, drain off a little liquid before measuring next time.

My sauce feels chunky. Can I make it smoother?

Use relish with smaller pieces, or give your relish a quick chop before adding. If it is extra juicy, you can strain off a bit of liquid so the sauce stays thick.

Can I make it without ketchup?

You can swap ketchup for tomato paste plus a little sugar and vinegar, but ketchup is the easiest way to get the right sweet-tang balance in one step.

Any allergen notes?

Most mayonnaise contains eggs. Use an egg-free mayo if needed.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Small mixing bowl
Measuring spoons
Rubber spatula or spoon
Small jar or airtight container for storage

I am a sauce person in the way some people are “I’ll just have a salad” people. Sauces are the whole plan. The first time I tried to make an In-N-Out style sauce at home, I went too fancy and overthought it. Then I realized the magic is the opposite: a few humble ingredients, stirred with confidence, then tasted like you mean it. Now I keep a little jar in the fridge for burger nights, wrap lunches, and the occasional “I made fries for dinner and I am not sorry” moment.