Shake Shack's Special Sauce

Shake Shack's Special Sauce
Staff Writer
Arthur Bovino

 

The Daily Meal’s executive editor, Arthur Bovino, says it best when it comes to Shake Shack’s popular sauce:

"Besides the great seasoning and taste of the burger patty, the obvious thing that makes Shake Shack’s ShackBurgers so great is the tangy Shack sauce. It doesn’t have the noticeable bits of relish that you see in In-N-Out sauce, and it’s much lighter in color, but it doesn’t skimp on flavor. Tangy, sweet, with a little zest — when it all comes together with the other flavors, there’s almost a creamy element that rounds out the salt of the burger and the sweet of the bun. It’s a thing of beauty. The day I learned that you could ask for Shack sauce on the side for extra slather on the burger, or for dipping fries was a dangerous one."

As he mentions, Shake Shack’s sauce is very pale in color, which is why we think there’s probably no ketchup in it, and it gets its pale pink shade from seasonings and red-wine vinegar. Yellow mustard adds a bit of tang, and we’ve also included a bit of sugar to balance out the vinegar. 

4
Servings
81
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 Cup mayonnaise
  • 1 Tablespoon red-wine vinegar
  • 1 Tablespoon yellow mustard
  • 4 Tablespoons chopped dill pickles
  • 1/2 Teaspoon paprika
  • Salt and pepper, to taste

Directions

In a food processor fitted with a sharp blade, combine all of the ingredients and process until smooth.  

Season with salt and pepper to taste. 

Nutritional Facts

Total Fat
5g
7%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
12mg
4%
Carbohydrate, by difference
5g
4%
Protein
4g
9%
Vitamin A, RAE
19µg
3%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
29mg
3%
Choline, total
13mg
3%
Fiber, total dietary
1g
4%
Fluoride, F
5µg
0%
Folate, total
9µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
9mg
3%
Niacin
1mg
7%
Phosphorus, P
41mg
6%
Selenium, Se
6µg
11%
Sodium, Na
310mg
21%
Water
31g
1%
Zinc, Zn
1mg
13%

Hake Shopping Tip

Buy a whole Hake for your next Hake Recipe. A fresh fish should not smell fishy or have milky, opaque eyes; it should have bright red gills, firm flesh, and a fresh ocean scent.

Hake Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Hake Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.