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Black Tap Special Sauce

Makes 1 1/3 cups

½ cup mayonnaise

Mounded 1/3 cup ketchup

2 tablespoons Worcestershire sauce

1½ tablespoons mashed canned chipotle chile in adobo sauce (about ½ chile), plus 1 tablespoon adobo sauce

¼ teaspoon gochujang (Korean chile paste)

1½ teaspoons finely chopped half-sour pickle

¾ teaspoon pickle brine (from the jar)

  1. Place the mayonnaise, ketchup, Worcestershire sauce, chipotle, chile paste, pickle and pickle brine in a medium bowl, whisk to combine. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to let the flavors come together. The sauce keeps in the refrigerator for up to 6 days.