shake · egg emulsion
NATIONAL AWARD WINNERPrep 5 minHusk Burger Special Sauce
Independent adaptation of a publicly published Sean Brock recipe. Not affiliated with, sponsored by, or endorsed by Sean Brock.
Sean Brock's Husk Burger Special Sauce, from the published recipe.
Ratio
Ingredients
- Mayo — 1 3/4 cups (420 ml)
- Yellow Mustard — 1 1/4 cups (300 ml)
- Ketchup — 5 Tbsp (75 ml)
- Dill Pickle — 1/2 cup B&B diced (70 g)
- Jalapeno — 1/4 cup pickled (40 g)
- Lemon Juice — juice + zest of 1 (30 ml)
- Hot Sauce — 1 Tbsp (15 ml)
- White Vinegar — 2 Tbsp pepper vinegar (30 ml)
Method
- Pour to the lines in order (bottom → top): Mayo, Yellow Mustard, Ketchup, Lemon Juice, Hot Sauce, White Vinegar.
- Add finishing notes: Dill Pickle, Jalapeno.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
2 kitchens · 0 stars · 4 national awards
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First run is small.
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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.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.