Creamy Pepper Sauce Whataburger Recipe

Creamy Pepper Sauce Whataburger Recipe

This Creamy Pepper Sauce Whataburger–style recipe is smooth, smoky, tangy, and lightly spicy. I make it in just a few minutes using simple pantry ingredients, and it’s perfect for burgers, sandwiches, fries, and dipping.

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Prep Time 5

Total Time 5

Servings: 4 People

Course: Sauce

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

½ cup Mayonnaise Full-fat recommended
1 tbsp Dijon mustard Yellow mustard works if needed
1 tbsp Ketchup Adds balance
1 tsp Worcestershire sauce Check gluten-free label
1 tsp White vinegar Cuts richness

Spices & Seasonings

1 tsp Smoked paprika Must be smoked
½ tsp Black pepper Freshly cracked preferred
½ tsp Garlic powder
½ tsp Onion powder
¼ tsp Cayenne pepper Optional adjust to taste
¼ tsp Salt Or to taste

Equipment

1 Small mixing bowl For combining ingredients
1 Whisk or spoon To mix smoothly
1 Measuring cup For mayonnaise
1 Measuring spoon set For seasonings
1 Airtight container For storage

Method

Step 1

In a small mixing bowl, combine the mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, and white vinegar. Stir until the mixture is smooth and evenly blended.

Step 2

Add the smoked paprika, black pepper, garlic powder, onion powder, cayenne pepper, and salt. Mix slowly until all spices are fully incorporated.

Step 3

Taste the sauce and adjust seasoning if needed. Add more black pepper for warmth or cayenne for extra heat.

Step 4

Cover the bowl and refrigerate the sauce for at least 30 minutes to allow the flavors to meld.

Step 5

Give the sauce a final stir before serving. Use as a spread, dip, or drizzle.

Notes

I always let this sauce rest before serving because the flavor improves a lot after chilling. If it thickens too much in the fridge, I stir in a teaspoon of water or milk. Store leftovers in an airtight container in the refrigerator for up to one week. I don’t recommend freezing since it’s mayo-based.