Ingredients:

  • 1 cup (240 ml) sour cream
  • 1/2 cup (120 ml) mayonnaise
  • 1 tablespoon (15 ml) buttermilk powder
  • 1 teaspoon (5 g) garlic powder
  • 1 teaspoon (5 g) onion powder
  • 1 teaspoon (5 g) dried dill
  • 1 teaspoon (5 g) salt
  • 1 tablespoon (15 ml) lemon juice
  • Freshly cracked black pepper, to taste
  • 1 cup (240 ml) ketchup
  • 1/4 cup (60 ml) apple cider vinegar
  • 2 tablespoons (30 g) brown sugar
  • 1 teaspoon (5 g) Worcestershire sauce
  • 1 teaspoon (5 g) smoked paprika
  • 1/2 teaspoon (2 g) cayenne pepper, adjust to taste
  • 1/2 cup (120 ml) yellow mustard
  • 1/4 cup (60 ml) mayonnaise
  • 1 tablespoon (15 ml) honey
  • 1 teaspoon (5 ml) apple cider vinegar
  • Salt and pepper, to taste

Instructions:

  1. In a mixing bowl, combine sour cream and mayonnaise. Add buttermilk powder, garlic powder, onion powder, dried dill, salt, lemon juice, and black pepper. Whisk until smooth and well combined. Taste and adjust seasoning as needed.
  2. In a separate bowl, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, and cayenne pepper. Mix well until smooth. Taste and adjust seasoning, adding more cayenne for heat if desired.
  3. In another mixing bowl, mix yellow mustard, mayonnaise, honey, and apple cider vinegar until smooth. Taste and season with salt and pepper to your liking.
  4. Transfer each sauce into airtight containers. Refrigerate for at least 30 minutes to let flavors meld before serving.