Homemade Braum’s Sauce [Copycat Recipe]
There are many things that make Braum’s Braum’s, but the Braum’s sauce is what makes the place an experience, rather than just another place to eat. In love with the magical exploration of fast food sauces I am coming to you with this article about Braum’ sauce.
I will tell you all about this delicious sauce that can turn a plain dish into a gourmet experience, and the best of all, give you a copycat recipe. Of course, nothing is as good as the real deal, but believe me, this copycat sauce has made many of my gloomy days!
Ingredients
The best thing about the Braum’s sauce copycat recipe is that it includes ordinary ingredients you probably already have lying around your kitchen. My favorite thing about it is that I can make it without any prior planning!
- Ketchup – the sauce’s base. It gives the sauce a slightly acidic and tangy note, with a discrete sweetness and whole lot of flavor. Even though you can substitute it for marinara sauce or blended tomatoes, I would advice against it because the consistency and texture will differ significantly, changing what the sauce is supposed to look like.
- Mayonnaise – the creaminess source. Mayonnaise gives the sauce its signature creaminess and gentility. It also balances the tanginess of the ketchup, creating a well-rounded flavor. You can either use full-fat or low-fat mayo. I use the full-fat version and I recommend it for best results.
- Apple cider vinegar – for a softly sour flavor. It gives a unique tangy flavor which the ketchup doesn’t deliver. You can substitute it with pickle juice if you don’t have any vinegar, or just for fun. I’ve tried both options and they work great.
- Worcestershire sauce – I use it when I have it around. It adds depth of the flavor and a layer of complexity, but at the end of the day, it isn’t an essential ingredient.
- Garlic powder – for more aroma and a richer mouthfeel. It offers a gentle garlicky twist, piercing through the rest of the flavors, giving the sauce a little bit of an edge. You can substitute it for fresh minced garlic, but I prefer the powered version.
- Onion powder – for savory sweetness and additional aroma. It brings an additional sweetness tying and rounding up the flavors. If you don’t have any onion powder, don’t add fresh onions as a substitute, and skip this ingredient altogether.
- Honey – When you try a plain Baum’s sauce and really pay attention, you will notice some sweet notes in it. We will bring these in the form of honey.
- Paprika – for color and a hint of smokiness. You can use regular or smoked paprika. I prefer the smoked variety.
- Freshly ground pepper and Cayenne pepper – for a subtle heat. I’ve made and tasted this sauce with and without cayenne pepper and both versions are delicious. If you like to add some heat, use the cayenne pepper, but it is perfectly okay to not use it as well.
What to Serve with Braum’s Sauce?
Braum’s sauce is one of the most versatile sauces I’ve ever tried. You can have it a wide range of dishes varying from snacks to fast food to fresh veggies. I add it to sandwiches, homemade burgers, use it as a dip for fries, grilled cheese, or fresh veggies like carrots and cucumbers.
I sometimes use it as a salad dressing for pasta salads, as spread for toasted bread, or wraps. Essentially, you can use it with any food that you like, it will enhance the flavor and add its own magic to your meal.
Homemade Braum’s Sauce
Ingredients
- ½ cup ketchup
- ½ cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
- 1 tsp honey
- 1 tsp garlic powder
- ½ tsp paprika
- a pinch of cayenne pepper
- freshly ground pepper
- ½ tsp salt
Instructions
- Mix the ketchup and mayonnaise in a mixing bowl and mix well until they blend. Be careful not to overmix them.
- Add the apple cider vinegar (pickle juice) and the optional Worcestershire sauce, while still mixing. Your mixture may develop lumps if you add them without mixing.
- Add the garlic and onion powders, paprika, and cayenne pepper and keep mixing to distribute the ingredients evenly.
- Cover the sauce and refrigerate for at least 20 minutes to allow giving the ingredients time to meld together.
Nutrition
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.
