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–+ servings

Homemade Burger Sauce for Full GAPS

Creamy Full GAPS burger sauce with homemade avocado-oil mayonnaise, fermented tomato ketchup, diced dill pickle, mustard, fresh lime, garlic and onion. Mix with a fork or whisk using completed homemade components.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 batch
Course: Condiment, Full GAPS
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup homemade cold-pressed avocado-oil mayonnaise completed before measuring
  • 1/4 cup homemade fermented tomato ketchup completed, vinegar added and refrigerated
  • 1 small fermented dill pickle drained and finely diced
  • 2 teaspoons plain prepared yellow mustard without added sugar or starch
  • 2 fresh limes juiced, seeds removed
  • 4 cloves garlic peeled and crushed
  • 1/2 small onion finely diced
  • 1 teaspoon raw apple cider vinegar to taste; add gradually after mixing the prepared components
  • 1 teaspoon mineral salt to taste; the prepared components already contain salt
  • 1/4 teaspoon pure cayenne pepper optional

Equipment

  • Glass mixing bowl
  • Fork or whisk
  • Measuring cups and spoons
  • Small knife and cutting board
  • Covered glass storage jar

Method
 

  1. Have the mayonnaise, ketchup and pickle completed before starting. Measure the mayonnaise and ketchup into a glass mixing bowl. Finely dice the drained pickle and onion, crush the garlic, and juice the limes, removing their seeds.
  2. Stir the mayonnaise, ketchup, prepared mustard and lime juice with a fork or whisk. Scrape the bottom and sides until the white mayonnaise and red ketchup streaks become one evenly creamy orange-pink base.
  3. Fold in the diced pickle, onion and crushed garlic until evenly distributed. Add the cider vinegar and mineral salt to taste, using the measured amounts as your guide. Add the optional cayenne if desired and mix thoroughly. Keep the small vegetable pieces in the sauce.
  4. Serve on ready-cooked burgers or alongside vegetables for dipping. Keep the sauce out of the cooking pan. Transfer the remaining sauce to a clean covered glass jar, label with the mixing date and refrigerate between uses. Use a clean utensil to remove portions; consider the preparation dates of the homemade components.

Notes

Full GAPS after the ingredients, including raw vegetables, fermented foods and egg-yolk mayonnaise, have been introduced. Avocado oil remains uncooked.
The five-minute preparation estimate assumes completed homemade mayonnaise, ketchup and fermented pickles. Their preparation and culturing times are separate. One batch; finished volume varies with lime, onion and pickle size. Measure the finished sauce if you need a specific volume.
Salt and cider vinegar are to taste; the card lists a teaspoon of each as a measuring guide. Cayenne is optional. Finely dice the vegetables and use the fork/whisk method to keep those small pieces.
The mayonnaise contains eggs. Ketchup cultured with whey contains a dairy ingredient; use the linked vegetable-brine starter preparation when a dairy-free ingredient is needed. Keep covered and refrigerated between uses and consider the preparation dates of the components. Complete the ketchup and pickle fermentation before mixing this sauce.

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