I want to tell you about my favorite cookout sauce recipe. This sauce is smooth, smoky, and a little tangy. It’s the kind of sauce that makes a burger, hot dog, or even fries taste better the second it hits the plate.

If you’ve ever been to a Cook Out restaurant, you know they serve up bold flavors. Cook Out started back in 1989 in Greensboro, North Carolina.

Since then, it has spread all across the Southeast.

They’re famous for char-grilled burgers, North Carolina-style barbecue, and over-the-top milkshakes. I’ve always loved the way their food feels fresh, fast, and just plain good.

This recipe reminds me of those same flavors. The best part? You don’t need a drive-thru to enjoy it. Just a few simple ingredients you probably have at home.

Why Cookout Sauce is Special?

This sauce feels like comfort in a bowl. It’s smoky from the liquid smoke, tangy from the Dijon mustard, and creamy from mayonnaise.

What I love is how it brings plain food to life without making it heavy. It reminds me of summer evenings, where simple meals taste the best.

That balance of smooth and bold flavors makes it stand out. You can use it on burgers, hot dogs, sandwiches, or even just as a dipping sauce.

Cookout Sauce Ingredients

• 1 cup mayonnaise – I always start with mayo because it makes the sauce creamy and smooth. It’s the base that ties everything together, and without it, you just don’t get that rich, full body in the sauce.
• ½ cup ketchup – I love adding ketchup because it gives a sweet and tangy taste that balances the mayo. It brings color, flavor, and that classic kick we all know. It’s simple, but it makes a big difference.
• 2 tablespoons Worcestershire sauce – This adds deep, savory flavor that’s bold but not overwhelming. I like how it blends with the ketchup and mayo, giving the sauce a little richness. It’s one of those ingredients you taste but can’t quite place.
• 1 tablespoon minced garlic (or garlic powder) – Fresh garlic gives the sauce more bite, but sometimes I use garlic powder when I’m in a rush. Either way, it adds warmth and a flavor that really makes the sauce stand out.
• 2 teaspoons salt – Salt may feel simple, but it’s important here. I like how it brings out every other flavor in the bowl. Without it, the sauce tastes flat. Just enough makes the sauce shine.
• 4 teaspoons black pepper – Black pepper is what gives this sauce a little heat. I like how it cuts through the creamy base, leaving a warm finish. If you enjoy a bolder taste, this is where it comes from.
• 2 teaspoons liquid smoke – This one’s the game-changer. Just a little, and the sauce tastes like it came straight off the grill. It brings that smoky cookout flavor I can’t get enough of. Don’t skip this part.
• 1 tablespoon Dijon mustard – Dijon is sharp and tangy, and I love how it wakes the sauce up. It gives balance, keeps it from feeling too heavy, and adds just the right amount of zip at the end.

Kitchen Tools Needed

• Medium mixing bowl
• Whisk or spoon
• Measuring cups and spoons
• Jar or airtight container for storing

How To Make Cookout Sauce Copycat

Step 1: Mix the Base
Take a medium bowl. Add mayonnaise and ketchup. Stir until it looks smooth and creamy.

Step 2: Add the Flavor
Now add Worcestershire sauce, minced garlic, salt, black pepper, liquid smoke, and Dijon mustard.

Step 3: Blend Until Creamy
Use a whisk or spoon and mix well until every bit blends into one smooth sauce.

Step 4: Taste and Adjust
Give it a taste. If you like more smoke, add another drop of liquid smoke. For more spice, sprinkle extra black pepper.

Step 5: Chill (Optional)
I like to let it sit in the fridge for 30 minutes before serving. It helps all the flavors come together.

Chef Special Tips

• Let the sauce sit overnight for the deepest flavor.
• Always taste before serving, small tweaks make it personal.
• A squeeze of lemon can freshen it up if sauce feels too heavy.
• Store in a glass jar for best freshness.
• Use cold sauce straight from fridge for dipping fries—it’s the best

What to Enjoy With This Cookout Sauce

Burgers – I love spreading this sauce on a warm bun before adding the burger patty. It makes every bite juicy, smoky, and tangy all at once. Honestly, it turns a regular burger into something that tastes restaurant-level good.

Fries – I never get tired of dipping crispy fries into this sauce. The creamy, smoky flavor sticks to each fry just right. It’s hard to stop after the first bite, so I usually keep a big bowl nearby.

Grilled Chicken – I like brushing a little on grilled chicken when it’s fresh off the grill. The smoky tang blends with the charred flavor so well. It gives simple chicken that extra punch without needing anything fancy.

Sandwiches – One spoonful of this sauce on bread changes a plain sandwich. It makes deli meat taste bold and flavorful. I find myself reaching for it instead of mayo almost every single time I make lunch.

Hot Dogs – I drizzle it over hot dogs and it instantly outshines plain ketchup or mustard. That smoky, peppery flavor hits different with each bite. It’s one of those small touches that makes a big difference.

Leftover & How To Store

1. Use a glass jar with a tight lid – it keeps the sauce fresh and locks in the flavor.
2. Store in the fridge – it stays good for about 7 days.
3. Stir before serving – the sauce may separate a little, but mixing brings it back together.
4. Skip freezing – mayonnaise doesn’t freeze well, and the sauce loses its creamy texture after thawing.

FAQs

1. How long does cookout sauce last in the fridge?
It usually lasts for about 7 days if kept in an airtight container. I recommend storing it in glass jars because they keep the taste fresh longer.

2. Can I freeze cookout sauce?
I don’t suggest freezing it. The mayonnaise base tends to split once thawed, and the texture won’t feel creamy anymore. Freshly made is always better.

3. What can I use instead of liquid smoke?
If you don’t have liquid smoke, smoked paprika or even chipotle powder works great. It adds a similar smoky flavor, just a little different in depth.

4. Is this sauce spicy?
Not really. The black pepper gives it a small kick, but it’s not a hot sauce. If you like heat, you can add cayenne pepper or hot sauce.

5. Can I make this sauce ahead of time?
Yes, and I actually prefer it that way. When it sits for a few hours or overnight in the fridge, the flavors blend and taste even better.

6. What do I do if the sauce is too salty?
Add a little more mayonnaise or ketchup to balance the taste. That way the salt gets spread out, and the flavor smooths back to normal.

7. Can I use garlic powder instead of fresh garlic?
Yes. I do it often when I don’t want to chop garlic. It mixes in quickly and gives a milder flavor compared to fresh.

8. Is Worcestershire sauce important here?
Yes, it brings depth and umami flavor. Without it, the sauce tastes flatter. If you can’t use it, soy sauce is the closest option.

9. How thick should the sauce be?
It should be creamy and spreadable, kind of like ranch dressing. If it feels too thick, whisk in a spoon of water or milk.