Homemade Burger King Zesty Sauce Copycat Recipe

Why You’ll Love This Recipe

• Creamy, tangy, and just-spicy-enough—spot-on for onion rings, fries, and burgers.
• No-cook and done in minutes; the fridge does the rest.
• Uses simple pantry staples you likely already have.
• Easy to tweak for more heat, more tang, or a touch more sweetness.

Grocery List

• Produce: None
• Dairy: None
• Pantry: Mayonnaise, prepared horseradish, ketchup, distilled white vinegar, granulated sugar, paprika, garlic powder, onion powder

Full Ingredients

For the Zesty Sauce

• 3/4 cup mayonnaise
• 1 1/2 tablespoons prepared horseradish (drained if watery)
• 1 tablespoon ketchup
• 2 teaspoons distilled white vinegar
• 1 teaspoon granulated sugar
• 1/2 teaspoon paprika (sweet; or smoked for variation)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Optional Dippers & Garnish

• Onion rings, fries, chicken tenders, or burgers
• Pinch of paprika or chopped chives for garnish (optional)

Step-by-Step Instructions

Step 1: Set up your station

Grab a medium mixing bowl and a whisk or silicone spatula. Measure out all ingredients so they’re ready to go—this helps you work quickly and keeps the texture silky.

Step 2: Whisk the creamy base

Add the mayonnaise, ketchup, vinegar, and sugar to the bowl. Whisk until completely smooth and evenly pink—no streaks. This base balances richness with brightness.

Step 3: Layer in the signature flavor

Whisk in the prepared horseradish, paprika, garlic powder, and onion powder. Mix just until combined so the sauce stays plush and glossy. Horseradish provides the characteristic zesty kick without overwhelming the palate.

Step 4: Fine-tune seasoning and consistency

Taste. For more heat, add another 1/2 teaspoon horseradish. For more tang, whisk in an extra 1/2 teaspoon vinegar. If you prefer it slightly sweeter, add 1/2 teaspoon sugar. To thicken, stir in 1 tablespoon mayonnaise; to thin, add a small splash of vinegar.

Step 5: Chill to meld flavors

Cover and refrigerate for at least 30 minutes. This brief rest smooths out the edges and lets the paprika, garlic, and onion bloom into the creamy base.

Step 6: Serve

Stir before serving. Spoon into a small bowl and garnish with a light dusting of paprika or a sprinkle of chives if you like. Pair with hot, crispy onion rings, crinkle-cut fries, or slather onto a burger.

Pro Tips

• Use prepared horseradish (root + vinegar), not creamy horseradish, for the right clean heat.
• If your horseradish is watery, press it briefly between paper towels so the sauce doesn’t get thin.
• Sweet paprika delivers classic flavor; smoked paprika adds a subtle barbecue-style depth.
• Let it rest longer (2–24 hours) for peak flavor; the difference is noticeable.
• Serve cold; the cool temperature sharpens the zing and balances richness.

Variations

• Smoky & Spicy: Swap in smoked paprika and add a pinch of cayenne for extra kick.
• Extra Tangy: Use apple cider vinegar instead of white vinegar and add 1/2 teaspoon lemon juice.
• Lighter or Egg-Free: Use your favorite light or vegan mayonnaise; adjust vinegar/sugar to taste.

Storage & Make-Ahead

Refrigerate in an airtight jar for up to 7 days. Stir before serving. Not freezer-friendly. This is an excellent make-ahead sauce—prepare 1–3 days in advance for best flavor and convenience.

Nutrition (per serving)

Approximate for 2 tablespoons: 140 calories; 15 g fat; 1.5 g carbohydrates; 0 g protein; 180 mg sodium; 1 g sugars. Values will vary with specific brands.