I must confess, I’ve never eaten at a Shake Shack joint (nor do I plan on patronizing one anytime soon), but in the Sunday supplement Parade magazine, I ran across an article about the place that serves this crazy-named Momofuku Sauce. I thought “WOW” these ingredients are right up our alley and just in time to slather on our Memorial Day grilled burgers.
The Shake Shack version (which I looked up on the Internet) is labeled as sweet (I don’t know why), sour and a tiny bit spicy—well you know us, “tiny bit spicy” doesn’t quite cut it—so I switched out the ketchup for Sriracha sauce to amp up the boldness. There was a “WOW” factor alright, we loved it! Russ even enjoyed swiping his fries through the sauce as opposed to ketchup.
The Parade magazine recipe was only three ingredients long and included white miso (which we adore), so we plan on making that version next time, with the possible exception of including Sriracha for a portion of the ketchup. We even had a bit of fun at the expense of the name, saying “That was some mighty good MF’ing sauce!”
- 1/2 cup mayonnaise
- 1 tablespoon ketchup (or Sriracha)
- 1 tablespoon yellow mustard
- 4 slices kosher dill pickle, or 1 Tbsp. dill pickle relish
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- pinch cayenne pepper
Or the simple version
- ¼ cup mayonnaise
- ¼ cup ketchup
- ¼ cup white miso paste
Combine all ingredients in blender until smooth, scraping down sides of blender with rubber spatula as necessary.
We topped ours with a generous heap of caramelized onions.