This New York deli favorite brings bold, tangy flavor to sandwiches with just a few simple ingredients. A well-balanced blend of sweet and spicy creates that signature Brooklyn-style kick.
Perfect for spreading on pastrami or reubens, this sauce comes together in minutes and keeps for weeks in the fridge. It’s the secret weapon your sandwiches have been missing.
Ingredients for Brooklyn Sauce
Bold deli flavors start with this simple lineup. Tangy, sweet, and spicy all in one.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥚 | 1 cup | Full-fat for creaminess |
| Ketchup 🍅 | ½ cup | High-quality preferred |
| Sweet Relish 🥒 | 2 tbsp | Dill or bread and butter |
| Prepared Mustard 🟡 | 1 tbsp | Yellow or Dijon works |
| Hot Sauce 🌶️ | 1 tsp | Adjust to taste preference |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt |
| Onion Powder 🧅 | 1 tsp | Fresh ground preferred |
| Paprika 🌶️ | ½ tsp | Sweet or smoked variety |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
The mayo sets the base, so Duke’s or Hellmann’s are my go-to brands—skip the low-fat versions here (they’ll make the sauce watery). Ketchup should be the thick, rich kind; Heinz or a craft version work best. Relish is key for that signature texture: Vlasic is reliable, but any bright green dill relish with visible chunks does the trick. Most grocery stores carry everything you need in the condiment aisle.
No relish? Finely chopped pickles plus a pinch of sugar gets you close. Want more heat? Swap hot sauce for sriracha or cayenne. Dijon instead of yellow mustard adds depth. The spices can be freshly ground at home if you’re feeling fancy, but pre-ground from the store works perfectly fine. Don’t overthink it—this sauce is forgiving.
This keeps like a champ. 3-4 weeks in the fridge in an airtight jar. The flavors meld and mellow over time (honestly, it’s better after a day or two). Don’t freeze it—mayo doesn’t like that. Just stir before using if it separates.
Why You’ll Love This Recipe
- 5-Minute Mix: I just dump all the ingredients in one bowl—mayo, ketchup, relish, mustard, hot sauce—and stir. Honestly, it’s faster than waiting for delivery.
- Tangy Kick: That sweet relish and hot sauce combo gives it a zing that’s way better than plain condiments.
- Burgers to Dogs: I slather this on sandwiches, use it as a dip for fries, or even toss it with potato salad. Between us, it’s my secret for making leftovers disappear.
- Pantry MVP: No fancy ingredients, and everything keeps for weeks. I’ll be real: this sauce has saved me from last-minute dinner panic more times than I can count.
Step-by-Step Instructions for Brooklyn-Style Tangy Spread
This comes together in minutes—just mix, taste, and adjust to your preference.
Step 1: Combine the Base Ingredients
In a medium mixing bowl, start with the 1 cup Mayonnaise—this is your foundation for creaminess. Add the 0.5 cup Ketchup and whisk until fully combined. The color should transform into a pale pinkish-orange hue, signaling that the two are evenly incorporated.
At this stage, the mixture will look slightly thick. That’s normal. The mayonnaise’s fat content ensures the final product clings to sandwiches or burgers without separating. Use a spatula to scrape the sides of the bowl so none of that rich base goes to waste.
Step 2: Add the Tangy and Sweet Elements
Stir in the 2 tbsp Sweet Relish next. The small, finely chopped pieces will distribute evenly, adding bursts of sweetness and texture. Follow this with the 1 tbsp Prepared Mustard, which deepens the tang and provides a subtle sharpness.
I like to add the 1 tsp Hot Sauce at this point. It doesn’t make the sauce spicy, but it enhances the other flavors with a gentle kick. Whisk vigorously for about 20 seconds to ensure everything blends smoothly. You should see tiny flecks of relish suspended in the mixture.
Step 3: Incorporate the Dry Spices
Now, add the 1 tsp Garlic Powder and 1 tsp Onion Powder. These bring savory depth that balances the sweet and tangy notes. Sprinkle them evenly over the surface before stirring to avoid clumping.
Next, add the 0.5 tsp Paprika and 0.5 tsp Salt. The paprika adds a subtle earthiness and a hint of color, while the salt ties all the flavors together. Mix thoroughly for another 30 seconds until the spices are fully dissolved and the sauce looks uniform.
Step 4: Let It Rest and Adjust to Taste
Cover the bowl and let the sauce rest in the refrigerator for at least 30 minutes. This allows the flavors to meld and mellow. The garlic and onion powders will soften their bite, and the paprika will infuse its warmth throughout.
After resting, give it a final stir and taste. If you prefer a sharper tang, add another splash of ketchup or hot sauce. For more sweetness, a bit more relish does the trick. The texture should be thick but easily spreadable—perfect for slathering on your favorite deli sandwich.
Pro Tips For Making Brooklyn Sauce
- Chill Before Serving: Let the sauce sit in the fridge for at least 30 minutes after mixing—this lets the flavors meld, especially the sweet relish and hot sauce, which can taste harsh right away.
- Drain the Relish: I learned this the hard way—squeeze the sweet relish in a paper towel first to remove excess liquid, or your sauce will be watery instead of creamy.
- Skip the Cheap Mayo: Use full-fat mayonnaise like Hellmann’s; the low-fat versions break down and make the sauce greasy instead of smooth and rich.
- Start Small with Heat: Add hot sauce a few dashes at a time and taste as you go—it’s easier to add more than to fix an overly spicy batch.
Make-Ahead Tips for Leftovers
Prep Ahead
You can mix all ingredients the night before—just cover and refrigerate. This actually improves the flavor as the spices meld overnight. I often make a double batch on Sunday to use all week. 💡
Storage Containers
Transfer to an airtight container like a mason jar or Tupperware with a tight lid. Glass is ideal since it won’t absorb odors. Fill to the brim to minimize air exposure.
Fridge Life
This stays fresh for 3-4 weeks in the fridge. The mayo base keeps it stable. Always use a clean spoon when scooping to prevent contamination.
No Freezing
Mayo separates when frozen, so avoid the freezer. If you need to thin it after storage, stir in 1 tsp water at a time until it reaches your desired consistency.
Last-Minute Adjustments
Revive older batches with a splash of lemon juice or extra hot sauce. The flavors deepen over time, so you might want to taste and tweak before serving. 🔥
Nutrition Facts
Frequently Asked Questions
Can I use Greek yogurt instead of mayo?
Yes, but the texture will be tangier and less creamy. Use full-fat Greek yogurt for best results, and add 1 tsp lemon juice to balance the flavor.
How long can I keep this in the fridge?
It stays fresh for 3-4 weeks in an airtight container. Always use a clean spoon to prevent contamination.
What if my sauce is too thick?
Stir in 1 tsp water at a time until it reaches your desired consistency. Avoid thinning with milk, as it can shorten shelf life.
Can I make it spicier?
Add extra hot sauce or a pinch of cayenne pepper to taste. Start small—you can always add more.
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