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When I first whipped up this Pub Sauce for a family get-together, my brother-in-law—who normally dumps ketchup on everything—set aside the bottle and wanted to know how I made it. That moment told me I'd created something truly remarkable.
During my daughter's graduation celebration last summer, I put together a build-your-own burger station, and this sauce totally stole the spotlight. People were adding extra scoops and asking what went into 'that incredible sauce.'
Key Components and Shopping Advice
- Rich Mayonnaise: Go for the full-fat version for best texture. Try Duke's for extra tang or Hellmann's for a more neutral base.
- Brown Sugar: Pick light brown for better dissolving and a smoother final product.
- Worcestershire Sauce: This adds that can't-miss umami kick. I always grab Lea & Perrins.
- Onion and Garlic Powders: They pack flavor punch without changing how smooth the sauce feels.
- Paprika: Standard works for gentle heat; smoked adds extra depth.
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Step-by-Step Cooking Guide
- Gathering Your Supplies
- Get together ¾ cup mayonnaise, 1 tablespoon brown sugar, 2 tablespoons Worcestershire sauce, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon black pepper, and ¼ teaspoon paprika.
- Mixing Everything Together
- Put all your ingredients in a mixing bowl and whisk hard for about half a minute until everything looks well combined.
- Checking the Flavor
- Give it a try and tweak as needed. More brown sugar makes it sweeter, extra Worcestershire adds tang, and more pepper brings heat.
- Cooling for Better Flavor
- Put it in a sealed container and stick it in the fridge for at least 2 hours, but leaving it overnight works even better.
Tasty Ways to Enjoy and Mix It Up
- Great Matches: Tastes amazing on burgers, in sandwiches, with grilled meats, or as a french fry dip.
- Different Twists: Mix in cayenne for spiciness, fresh dill for fish dishes, or horseradish when serving with beef.
- Weekly Prep Idea: Fill small jars to keep it fresh throughout your week.
Pro Kitchen Tricks
- Let your mayonnaise warm up first: Room temperature mayo mixes better with sugar and spices.
- Choose glass containers: They won't stain and keep everything tasting fresher.
- Gently turn the mixture after whisking: This makes sure all spices spread evenly.
- Fix the flavor easily: A splash of apple cider vinegar brightens it up, while extra sugar fixes too much tang.
My dad, who's stuck with ketchup his whole life, now asks me for a fresh batch of this sauce every couple weeks. I can't think of a better sign that it's a winner!
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Frequently Asked Questions
- → How long does this sauce stay fresh in the fridge?
- Keep it in the fridge in a sealed container, and it'll stay good for about 2 weeks.
- → Will it turn out okay with light mayo?
- You can use light mayo! Just know it'll be a little less rich and creamy.
- → What should I pair Creamy Pub Sauce with?
- It’s amazing on sandwiches, burgers, grilled steaks, fries, roasted veggies, or even as a chicken dip.
- → Can I make this sauce spicy?
- Of course! Stir in some hot sauce, cayenne, or chopped fresh chilies to spice it up.
- → Is there a replacement for Worcestershire sauce?
- If you're out of Worcestershire, try mixing soy sauce with a dash of vinegar and a pinch of sugar.