From Sean Brock's kitchen · Audrey, Nashville
shake · egg emulsion
NATIONAL AWARD WINNERHusk Burger Special Sauce
From an award-winning kitchen
Ratio
MAYO 420YELLOW MUSTARD 300KETCHUP 75LEMON JUICE 30HOT SAUCE 15PEPPER VIN 30
Ingredients
- MAYO420 ml
- YELLOW MUSTARD300 ml
- KETCHUP75 ml
- DILL PICKLE70 g
- JALAPENO40 g
- LEMON JUICE30 ml
- HOT SAUCE15 ml
- PEPPER VIN30 ml
Method
- Pour to the lines in order (bottom → top): MAYO, YELLOW MUSTARD, KETCHUP, LEMON JUICE, HOT SAUCE, PEPPER VIN.
- Add finishing notes: DILL PICKLE, JALAPENO.
- Cap the jar and shake until emulsified.
Provenance
Southern American chef of Audrey and June in Nashville; James Beard Best Chef: Southeast and Outstanding Chef. Formerly Husk Charleston; Appalachian and Lowcountry ingredient research.
Originally published as Husk Burger Special Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Sean Brock / Honest Cooking Husk burger (published as “Husk Burger Special Sauce”). Full citation lives in Provenance.