Ingredients
- ½ cup mayonnaise
- ¼ cup hot sauce (adjust to your heat preference)
- 2 tbsp ketchup
- 1 tbsp honey
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional, for extra heat)
- Salt and black pepper, to taste
A Closer Look at the Ingredients
Mayonnaise. Mayo is the creamy foundation. It carries the flavors, tames the heat, and gives the sauce its rich, silky texture. Full-fat mayonnaise gives the best flavor and body. Light mayo works but yields a thinner, tangier sauce. For a lighter option, you can replace half the mayo with plain Greek yogurt.
Hot sauce. This is the heart of the sauce. A classic vinegar-based hot sauce, such as a Louisiana-style or cayenne pepper sauce, gives tang and moderate heat. Sriracha adds garlicky sweetness, while a habanero sauce adds fruity, intense heat. Start with ¼ cup, then taste and adjust, because brands vary widely in heat and saltiness.
Ketchup. A little ketchup adds gentle sweetness, tang, and color, rounding out the sharp edges of the hot sauce. It also gives the sauce its attractive orange-red hue.
Honey. Honey balances the heat with a touch of floral sweetness. Sweetness doesn’t remove the spice, but it makes it feel rounder and more enjoyable. Maple syrup or agave can substitute.
Fresh lemon juice. Lemon juice brightens everything and adds a clean acidity that cuts through the richness of the mayonnaise. Fresh is best, but bottled works in a pinch.
Dijon mustard. Dijon adds subtle sharpness and helps emulsify the sauce, keeping it smooth and cohesive.
Garlic powder. It adds savory depth without the harshness of raw garlic. Fresh garlic can be used in tiny amounts, but the flavor intensifies as the sauce sits.
Smoked paprika. This is the secret to the sauce’s depth. It adds warm, smoky flavor that makes the sauce taste like it came off a grill.
Cayenne pepper (optional). Cayenne adds clean, direct heat. A quarter teaspoon gives a noticeable kick. Add more for a really fiery sauce.
Salt and black pepper. Taste before adding, since hot sauce, mayo, and ketchup all contain salt. Freshly ground pepper adds a little extra bite.
Instructions
In a medium bowl, whisk together the mayonnaise, hot sauce, ketchup, honey, lemon juice, and Dijon mustard until completely smooth. Whisking for a full 30 seconds helps the honey and mustard blend evenly into the mayonnaise, so the sauce looks glossy and uniform with no streaks.
Stir in the garlic powder, smoked paprika, cayenne pepper, salt, and black pepper. Mix until the spices are evenly distributed and no clumps of powder remain. Rub any clumps against the side of the bowl with the back of a spoon.
Taste the sauce on a cracker, fry, or spoon, and adjust. Add more hot sauce for extra heat, honey for sweetness, or lemon juice for a brighter tang. If it’s too hot, add a little more mayo or honey. If the flavor seems flat, add a pinch of salt. Remember that the flavors will intensify as the sauce chills, particularly the garlic and the heat.
Cover and refrigerate for 15 to 30 minutes to let the flavors blend and the sauce thicken slightly. For even better flavor, chill for a few hours or overnight. The garlic and spices bloom in the mayo as the sauce rests.
Drizzle the sauce over burgers, crispy chicken, tacos, fries, wraps, or roasted vegetables. For drizzling, transfer it to a squeeze bottle. For dipping, serve it in a small bowl with a sprinkle of smoked paprika on top.