Making In N Out Sauce At Home | Way Better

Crack 1 egg into a food processor.

Add 1 teaspoon yellow mustard to the egg.

Turn on the food processor to mix the egg and mustard together.

While the food processor is on, add 1 cup canola oil very slowly, starting with a drip for 20 seconds.

Increase the oil flow and keep mixing until emulsified and thick mayo forms.

Add 1/2 teaspoon sea salt, 3 teaspoons white vinegar, and juice of 1/2 lime to the mayo.

Mix again for a few seconds and taste, adjusting salt and vinegar as needed.

Start making the In n Out sauce by adding 3 tablespoons of the mayo and 1 tablespoon ketchup to a bowl and mix well.

Chop 1 small dill pickle into small pieces and add to the sauce, mixing well to combine.

Chop 1 small onion or shallot finely and add 1 tablespoon butter and some olive oil to a pan.

On medium heat, add the chopped onions to the pan and let them caramelize until golden brown.

Transfer the caramelized onions to a bowl once done.

In a small bowl, add 3 tablespoons mayo, 1 tablespoon ketchup, and half of the caramelized onion for Josh's version.

Add 1 chopped dill pickle and a few leaves of chopped chive to Josh's version, along with a dash of Worcestershire sauce, and mix well.

Cook 4 slices of smoked bacon on low heat until done, then chop into small pieces.

In a bowl for my version, add 3 tablespoons mayo, 1 tablespoon ketchup, and the other half of the caramelized onion.

Add the chopped bacon and 1 chopped dill pickle to my version and mix well.

Equipment Needed

Spice Level:

Dietary

Allergens