{"id":14962,"date":"2023-08-21T14:25:25","date_gmt":"2023-08-21T18:25:25","guid":{"rendered":"https:\/\/lecoupdegrace.ca\/recipe\/la-meilleure-trempette-au-ketchup-et-a-la-mayonnaise\/"},"modified":"2026-08-22T14:16:27","modified_gmt":"2026-08-22T18:16:27","slug":"the-best-ketchup-and-mayonnaise-dip","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/the-best-ketchup-and-mayonnaise-dip\/","title":{"rendered":"The best homemade burger sauce with ketchup and mayo"},"content":{"rendered":"

\ud83c\udf54 The burger sauce everybody has already made by accident<\/strong><\/h3>\n

Ketchup and mayo in a bowl. Stir. That is where this recipe starts, and I am not going to pretend otherwise. Some people call it fry sauce, plenty of others just call it burger sauce, and here in Quebec we call it a trempette and set it beside a plate of raw vegetables. Same three seconds of work, four different names.<\/p>\n

What I wanted was to take that everyday sauce and push it up a level. Spices, cheese, and all of a sudden a classic anybody can make turns into something worth writing down. Showing that a classic is easy to improve is the whole point of this page.<\/p>\n

\ud83e\uddc0 Parmesan and smoked paprika do the heavy lifting<\/strong><\/h3>\n

Finely grated Parmesan is my own move. I have never seen anyone put cheese in a ketchup mayo sauce, and that is exactly why it works. The salt in the Parmesan reaches into the sweetness of the ketchup and gives the sauce a depth it simply does not have otherwise. Smoked paprika handles the rest, a quiet smokiness that sits in the background without any heat, plus a pinch of Italian seasoning for the herbs.<\/p>\n

The ratio is equal parts, half mayo and half ketchup. Not because it is easier to remember. Because the sweet side is genuinely good that way, it is rounded, it is delicious. Most recipes cut the ketchup in half to tame the sugar. I go the other way and I stand behind it. There is no acid in here either. No vinegar, no pickle brine, nothing. This is a dipping sauce, not a dressing.<\/p>\n

\ud83e\udd55 A veggie dip first, a burger sauce right after<\/strong><\/h3>\n

The recipe makes about 150 ml, enough for a vegetable platter for four. Celery, carrots, peppers, cauliflower, it covers the whole tray. But do not stop there. It is excellent in a homemade burger, next to my Air Fryer French fries<\/a> and on my beer-battered onion rings<\/a>.<\/p>\n

Five minutes and a whisk is all it takes. If you have my homemade mayonnaise<\/a> in the fridge the sauce will be even better, but store-bought mayo does the job just fine.<\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83c\udf54 The burger sauce everybody has already made by accident Ketchup and mayo in a bowl. Stir. That is where this recipe starts, and I am not going to pretend otherwise. Some people call it fry sauce, plenty of others just call it burger sauce, and here in Quebec we …<\/p>\n","protected":false},"featured_media":14958,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"Homemade burger sauce (ketchup mayo dip)","_yoast_wpseo_metadesc":"My homemade burger sauce: ketchup and mayo bumped up with Parmesan and smoked paprika. 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