Ingredients:

  • cup Mayonnaise (full-fat recommended)
  • /4 cup Ketchup
  • Tbsp Worcestershire Sauce
  • tsp Garlic Powder
  • /2 tsp Onion Powder
  • /4 tsp Freshly Ground Black Pepper
  • Pinch (or 1/8 tsp) Cayenne Pepper

Instructions:

  1. Prepare the Base: In a medium mixing bowl, combine the mayonnaise and ketchup. Whisk gently until the mixture is a uniform pale pink colour, ensuring no streaks remain.
  2. Introduce the Umami: Add the Worcestershire sauce to the base mixture. Whisk until fully incorporated.
  3. Seasoning Stage: Add the garlic powder, onion powder, freshly ground black pepper, and cayenne pepper to the bowl.
  4. Combine Thoroughly: Whisk vigorously for about 30 seconds to ensure all the dry spices are fully distributed and there are no pockets of seasoning left.
  5. Taste Test & Adjust: Taste a small amount. Adjust seasonings as desired, adding more Worcestershire for tang or pepper for spice.
  6. The Essential Chill: Transfer the sauce to an airtight container. Refrigerate for a minimum of 30 minutes (ideally 1 hour) to allow the flavours to meld and deepen.
  7. Serve: Serve cold alongside crispy chicken tenders, fries, or onion rings.