ultimate burger sauce

  • ½ cup (120g) sour cream
  • ¼ cup (75g) whole-egg mayonnaise
  • ½ cup flat-leaf parsley leaves, finely chopped
  • ½ cup (100g) dill pickles (gherkins), finely chopped
  • ½ cup (40g) finely grated parmesan
  • ⅓ cup (80ml) tomato sauce (ketchup)
  • 1 tablespoon paprika
  • ½ teaspoon green peppercorns, finely chopped
  • ¼ teaspoon cayenne pepper
  • sea salt and cracked black pepper
  1. Place the sour cream, mayonnaise, parsley, pickles, parmesan, tomato sauce, paprika, peppercorns, cayenne pepper, salt and black pepper in a medium bowl and mix to combine. Makes 1½ cups. 

+ This sauce will keep refrigerated in an airtight container for up to two weeks.  

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