Breakfast Sandwich Sauces

Ingredients

• 60 ml (¼ cup)mayonnaise (base for creamy sauces)
• 15 ml (1 tbsp)yellow mustard (for tanginess)
• 15 ml (1 tbsp)Dijon mustard (for bold flavour)
• 5 ml (1 tsp)lemon juice (to add freshness)
• 2.5 ml (½ tsp)honey (for sweetness)
• 15 ml (1 tbsp)Sriracha (adds heat)
• 2.5 ml (½ tsp)garlic powder (enhances flavour)
• 2.5 ml (½ tsp)smoked paprika (provides smokiness)
• 15 ml (1 tbsp)maple syrup (for sweetness in sauces)
• 2.5 ml (½ tsp)apple cider vinegar (for acidity)

Instructions

1. 1

   Mix mustard sauce

   In a bowl, stir the mayonnaise, yellow mustard, Dijon mustard, lemon juice and honey until smooth.

2. 2

   Make spicy sauce

   Combine the mayonnaise with the Sriracha, garlic powder and smoked paprika.

3. 3

   Stir sweet sauce

   In a separate bowl, mix the maple syrup and apple cider vinegar.

4. 4

   Let flavours meld

   Leave the sauces to sit for 10 minutes before using so their flavours can meld.

What are breakfast sandwich sauces?

Breakfast sandwich sauces are condiments added to sandwiches filled with ingredients such as eggs, cheese or breakfast meats. There is no single set recipe: American-style breakfast sandwiches are often customised with familiar condiments or quick homemade mixes.

This version offers three contrasting choices: a tangy mustard mayonnaise, a spicy mayonnaise and a sweet maple-vinegar mixture. The variety lets you pick a sauce to complement the filling rather than overpower it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 50 calories, 0g protein, 2g carbs, 5g fat.

The mayonnaise is the main source of fat, while the mustard, honey, Sriracha, maple syrup and other seasonings contribute small amounts of carbohydrate. These sauces provide little protein, so pair them with a protein-containing sandwich filling such as eggs. Add fruit or vegetables on the side for a more balanced plate.

Three different flavour directions

Mustard mayonnaise: Yellow and Dijon mustard bring tang and depth, while lemon juice adds freshness and honey rounds out the sharpness.

Spicy mayonnaise: Sriracha supplies heat, with garlic powder and smoked paprika adding savoury, smoky notes.

Maple dressing: Maple syrup provides sweetness and apple cider vinegar balances it with acidity. This one is thinner than the mayonnaise-based sauces.

Mix for a smooth texture

Creamy sauces: Stir the ingredients thoroughly until the mustard, lemon and seasonings are evenly distributed through the mayonnaise. Scrape around the sides and base of the bowl as you mix.

Maple sauce: Mix the syrup and vinegar until combined. Since it contains no mayonnaise, expect a pourable consistency rather than a thick spread.

Give the sauces a short rest

The method calls for a 10-minute rest before serving. This gives the flavours a little time to come together without adding much to the total preparation time.

Keep the sauces separate during this rest so the distinct flavours stay intact. Stir each one briefly before spreading or drizzling it onto a sandwich.

Match the sauce to the filling

Tangy mustard mayonnaise works well when you want a bright, creamy contrast to a rich filling. Spicy mayonnaise is a good fit when you want heat and smoky flavour.

Try the maple mixture when a touch of sweetness suits the other ingredients. Spread the thicker sauces directly onto the bread, or drizzle the thinner one over the filling.

Adjust the flavour before serving

Taste each sauce after mixing and again after its 10-minute rest. The mustard sauce should balance tang, creaminess and sweetness, while the spicy one should taste lively without letting the paprika or garlic dominate.

Use a light hand when adding sauce to the sandwich, particularly with the thinner maple mixture. You can always add more, but too much may make the bread soggy.

Recipe notes & tips

• Measure the seasonings carefully so the three sauces keep their distinct flavour profiles.
• Mix the mayonnaise-based sauces until no streaks of mustard or seasoning remain.
• Let each sauce rest for 10 minutes as directed before tasting and serving.
• Keep the sauces in separate bowls to avoid mixing their flavours.
• Spread a modest amount onto the bread to help prevent a soggy sandwich.

Variations

• More heat: Increase the Sriracha a little at a time and mix it thoroughly into the mayonnaise.
• Extra citrus: Add a little more lemon juice to the mustard sauce for a brighter tang.
• Herb finish: Stir chopped fresh herbs into either mayonnaise-based sauce just before serving.
• Sweeter mustard: Add a small extra drizzle of honey to the mustard mayonnaise and mix well.
• Smokier flavour: Add a little more smoked paprika to the spicy mayonnaise, tasting as you go.

Common mistakes to avoid

• Rushing the rest: The flavours have less time to meld; leave the sauces for the full 10 minutes.
• Uneven mixing: Garlic or paprika may clump; stir thoroughly and scrape the bowl as you mix.
• Overdoing the sauce: A sandwich can become messy or soggy; start with a thin layer.
• Expecting the maple mixture to be thick: It has no mayonnaise; drizzle it rather than spreading it like a dip.
• Combining all the sauces: Their flavour profiles get muddled; prepare each mixture separately.

How to store

Keep leftover sauces in separate, covered containers in the fridge and use within 3 days. Stir before serving, and discard any sauce that has been left out for an extended period.

Frequently asked questions