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Homemade Braums Sauce - Properly made sauce in a glass bowl on the kitchen table.
Antonio Morelli

Braums Sauce Recipe

This homemade Braum's sauce is the creamy, smoky, tangy copycat you've been looking for. One bowl, no cooking, and 5 minutes of active prep. It nails the flavor of the original Oklahoma-born burger sauce — and honestly tastes even better by day 2.
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Prep Time 5 minutes
Cook Time 0 minutes
Resting Time 30 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Condiments, Dipping Sauce, Sandwich Spread
Cuisine: American, Fast Food Copycat
Calories: 148
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ cup mayonnaise
  • 3 tbsp ketchup
  • 1 tbsp apple cider vinegar (or pickle juice)
  • 1 tsp Worcestershire sauce
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp black pepper
  • 1 tsp honey (optional)
  • Pinch of cayenne (optional)
  • Salt to taste

Equipment

  • Medium mixing bowl
  • Whisk or fork
  • Measuring spoons
  • Rubber spatula
  • Airtight glass jar

Method
 

  1. Add mayonnaise and ketchup to a bowl. Stir lightly to combine.
  2. Add Worcestershire, vinegar, smoked paprika, garlic powder, onion powder, black pepper, honey, and cayenne.
  3. Whisk everything for 60–90 seconds until completely smooth with no streaks.
  4. Taste and adjust — more vinegar for tang, more paprika for smoke, more honey for sweetness.
  5. Cover and refrigerate for 30 minutes before serving.
  6. Stir once before serving. Use as a dip, spread, or drizzle.

Notes

  • Don't skip the chill time. The 30-minute rest is what blends the flavors into a finished sauce.
  • Smoked paprika matters. Regular paprika won't give you the same smokiness — that's the signature note.
  • Stores up to 7 days in an airtight glass jar in the fridge. Do not freeze.
  • Scale it up freely. Double or triple the batch — it keeps well all week.
  • Vegan option: Use vegan mayo and coconut aminos instead of Worcestershire. Works great.