Wendy’s Krabby Patty Sauce Recipe

Wendy’s Krabby Patty Sauce Recipe became my favorite sauce after just one taste.

The first time I tried Wendy’s Krabby Patty Sauce, I was amazed. It was rich, creamy, a little tangy, and full of flavor.

That sauce made the whole burger taste extra special, and I couldn’t stop thinking about it afterward.

I lived in a small town in East Texas, and the nearest Wendy’s was almost an hour away. So, I couldn’t have it when I wanted – but I really wished I could.

I loved dipping my fries in it, spreading it on burgers, and even adding it to hot dogs. Since I couldn’t always go to the restaurant, I decided to try making the sauce myself at home.

I started mixing things like mayo, ketchup, mustard, and some spices. It took a few tries, but I finally got it just right.

Now, I’m excited to share my copycat version of Wendy’s Krabby Patty Sauce with you. It’s easy to make, full of flavor, and perfect for all your favorite foods!

What You’ll Love Most About This Copycat Recipe

You’re going to love how simple these everyday ingredients are. I wanted a sauce that tastes just like the original from Wendy’s Krabby.

Every time I make this, I feel like I’m getting a treat that used to be only at the restaurant. You can dip, spread, or drizzle it on anything. This sauce is rich and tangy and brings an easy restaurant taste right to your kitchen.

This recipe saves you money too. Instead of buying expensive sauce packets or driving to the restaurant, you can make a big batch at home.

I love that I can control what goes into it. You can make it less salty, add more pickles, or skip things you don’t like. It’s your sauce, so make it how you want it!

Wendy’s Krabby Patty Sauce Ingredients

• 170 g Mayonnaise: This is the creamy base of the sauce. It gives that smooth, rich texture that holds everything together. Use full-fat mayo for the best flavor, but light mayo works. You can also try Greek yogurt mayo for a tangy twist.
• 62 g Ketchup: Ketchup adds a sweet and tangy vibe. It’s the classic burger sauce taste that makes this recipe feel familiar and comforting. Any brand works fine, but I like using Heinz for the best flavor. You can use sugar-free ketchup if you want.
• 62 g Yellow Mustard: Yellow mustard is milder than Dijon, so it keeps the sauce balanced without being too spicy. If you only have Dijon, use less since it’s stronger. Brown mustard works too.
• 20 g Worcestershire Sauce: This stuff is like magic—it adds a deep, savory flavor with a hint of umami. It’s what gives the sauce that “something special” taste. You can use soy sauce if you don’t have Worcestershire, but use less since it’s saltier.
• 1 Dill Pickle: Chopped pickles add crunch and a tangy, briny flavor. I love the little bursts of pickle in every bite—it’s a must for that Krabby Patty vibe. Sweet pickles work too if you like things sweeter. Pickle relish is a good substitute.
• Salt: Just a pinch enhances all the flavors. It wakes up the sauce and makes everything taste better. Sea salt or table salt both work great.
• Black Pepper: A generous shake adds a mild heat and earthiness. Freshly ground is best, but regular black pepper works great too. White pepper can be used if you don’t want black specks.
• 1/2 tsp Garlic Powder: This gives a subtle, savory depth. It’s not overpowering but adds a nice warmth to the sauce. Fresh minced garlic works too, but use less since it’s stronger.
• 5 g MSG: Don’t be scared of MSG! It’s a flavor booster that makes the sauce taste richer and more satisfying. If you’re unsure, you can skip it, but it really elevates the flavor. Chicken bouillon powder can work as a substitute.

Recommended Equipment

1. Mixing Bowl – A medium-sized bowl to combine all the ingredients
2. Measuring Cups and Spoons – For accurate amounts of mayo, ketchup, and spices
3. Scale – To weigh ingredients like mayo and ketchup for precision (optional but helpful)
4. Knife and Cutting Board – To chop the dill pickle
5. Spoon or Whisk – For mixing everything together smoothly
6. Storage Container – A jar or airtight container to store the sauce in the fridge

How to Make Wendy’s Krabby Patty Sauce Recipe

Step 1 | Add Mayonnaise

In a bowl, scoop 170 grams of mayonnaise. Use a measuring cup to get it just right. It’s the creamy base, so don’t skimp!

Step 2 | Pour in Ketchup

Add 62 grams of ketchup. It gives the sauce that classic red color and sweet-tangy taste.

Step 3 | Squeeze in Yellow Mustard

Measure out 62 grams of yellow mustard and add it to the bowl. It brings that zesty kick everyone loves.

Step 4 | Add Worcestershire Sauce

Pour in 20 grams of Worcestershire sauce. This is the secret to that deep, savory flavor. A little goes a long way!

Step 5 | Chop the Pickle

Take one dill pickle and chop it into small pieces. Finely dice for little bursts of flavor. Add it to the bowl.

Step 6 | Season with Salt

Sprinkle in a strong pinch of salt. It helps all the flavors pop, so don’t skip it.

Step 7 | Add Black Pepper

Grind or shake in plenty of black pepper. Go heavy here for that slight heat it adds.

Step 8 | Sprinkle Garlic Powder

Add half a teaspoon of garlic powder. It gives a nice, subtle warmth to the sauce.

Step 9 | Add MSG

Measure out 5 grams of MSG and toss it in. This makes the sauce taste extra rich and delicious.

Step 10 | Mix It Up

Grab a spoon or whisk and stir everything together. Keep mixing until smooth and all the ingredients are blended. The sauce should be creamy with little pickle bits for texture.

Step 11 | Taste and Adjust

Dip a spoon in and taste the sauce. Want more tang? Add more mustard or pickle. Need more salt? Go for it. Make it your own!

Step 12 | Store or Serve

Pour the sauce into a jar or container. Use it right away or pop it in the fridge to chill for later.

Krabby Patty Sauce Success Tips

• Chill the sauce: It tastes even better after chilling for 30 minutes or overnight. The flavors really come together.
• Use room temperature ingredients: Let everything sit out for a bit before mixing. It makes the blending smoother.
• Finely chop pickles: Smaller pieces help spread the flavor evenly throughout the sauce.
• Mix gently: Stir everything together slowly so the mayo doesn’t turn runny.
• Add pickle juice: A splash adds extra tang and sharpness to the flavor.
• Use glass jars: Store the sauce in glass containers to avoid picking up any plastic odors.

How to Use This Wendy’s Krabby Patty Sauce

This sauce isn’t just for burgers. I use it on everything! It’s amazing on grilled chicken sandwiches, wraps, and even as a dipping sauce for fries, chicken nuggets, or onion rings.

At Wendy’s, they usually spread it on the Krabby Patty burgers, giving them that juicy, tangy, and creamy flavor that makes each bite better than the last.

It’s also great as a topping for breakfast sandwiches and even as a spread on toasted buns.

You can also drizzle it over hot dogs or mix it with a little extra mustard for a spicier kick. Once you make a batch, you’ll find tons of ways to use it.

Make a Large Batch of Patty Sauce

If you love this sauce as much as I do, you’ll want to make a big batch! Just double or triple the recipe amounts.

Mix everything in a large bowl, and store it in a big jar or airtight container. It’s perfect for parties or if you want to have sauce ready for a week of meals.

Making a large batch saves time, and you’ll always have this tasty sauce on hand!

Make Ahead & Storage Tips

This sauce is perfect to make ahead. Just mix everything and store it in an airtight jar or container in the fridge. It tastes even better the next day after the flavors blend together.

It stays fresh for up to 7 days. Just give it a stir before using. If the sauce starts smelling sour or looking watery, it’s time to toss it.

Don’t freeze it – the mayo can separate and ruin the texture.

If you need to reheat it (for warm sandwiches), do it gently in the microwave at low power for 10–15 seconds. Don’t overheat or it’ll get oily.

Wendy’s Krabby Patty Sauce Recipe FAQs

1. Can I make this sauce without MSG?

Yes, you can skip the MSG if you want. The sauce will still taste great without it. MSG just makes the flavors stronger and more like the restaurant version. If you don’t have MSG or don’t want to use it, try adding a tiny bit of chicken bouillon powder instead.

2. Is MSG safe to use in this sauce?

Yes – MSG in small amounts is safe for most people. It just makes things taste better.

3. Can I make this sauce without using measurements in grams?

Yes, you can. If you don’t have a kitchen scale, just use tablespoons and cups.

For example, 170g of mayo is about ¾ cup, and 62g of ketchup or mustard is roughly ¼ cup. It doesn’t have to be exact – just try to keep the balance between creamy, tangy, and savory.

4. Why is my sauce a bit runny?

A couple of things can cause this. Using light mayonnaise instead of full-fat can make it thinner. Also, if your pickle or pickle relish had a lot of liquid, that can add moisture.

Sometimes, if you don’t stir the mayo well before measuring, it can seem thinner. It will still taste great! If it’s very runny, try adding a tiny bit more mayo next time or make sure to drain pickles/relish well.

5. Can I make this sauce spicy?

Sure! If you like a kick, add a pinch of cayenne pepper, a few dashes of hot sauce (like Frank’s RedHot), or even a tiny bit of finely minced jalapeño (remove the seeds first!). Start with a little, mix it in, taste, and add more if you want it spicier. Go slow so you don’t make it too hot.

I hope you love making this Wendy’s Krabby Patty Sauce Recipe as much as I do! It’s so easy to whip up, and it makes your burgers, fries, and snacks taste amazing.

Try it out, tweak it to your liking, and share it with your friends.