A creamy, tangy pub sauce with a perfect balance of sweetness and spice, ideal for dipping fries, onion rings, or as a burger and sandwich spread.

¾ cup mayonnaise

1 tablespoon brown sugar

2 tablespoons Worcestershire sauce

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon coarse ground black pepper

¼ teaspoon paprika

Cook Mode Prevent your screen from going dark

In a medium bowl, combine the mayonnaise, brown sugar, Worcestershire sauce, onion powder, garlic powder, black pepper, and paprika.
Stir the mixture until everything is fully combined and the sauce is smooth.
Taste the sauce and add more pepper or paprika if you'd like an extra kick.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve as a dip for fries, onion rings, chicken wings, or as a spread on burgers, sandwiches, and grilled meats.

Optional: Add a teaspoon of hot sauce or a pinch of cayenne pepper for extra heat.

Use smoked paprika instead of regular paprika for a smokier flavor.

Add a splash of lemon juice or pickle juice for a tangier twist.

Replace half the mayonnaise with Greek yogurt to make it lighter.

Store leftover sauce refrigerated in an airtight container for up to one week.

Best served chilled or at room temperature; no reheating needed.