“https://youtu.be/yhX27lRCdhc?list=PLR18_6Z9BHmzIkBf3jLDqhypPrSSoeo77&t=1096”
“https://youtu.be/yhX27lRCdhc?list=PLR18_6Z9BHmzIkBf3jLDqhypPrSSoeo77&t=6204”
“https://youtu.be/yhX27lRCdhc?list=PLR18_6Z9BHmzIkBf3jLDqhypPrSSoeo77&t=8186”

JW Burger Sauce

Makes 1 pint of sauce

2 dill pickles, finely diced
2 tablespoons (28g) unsalted butter
½ sweet onion, medium dice
3/4 cup (175g) mayo
1/2 cup (120g) ketchup
1/4 cup (80g) dijon mustard
1 tablespoon (7g) thinly sliced chives
2 cloves garlic grated
1 tablespoon (14mL) Worcestershire sauce
Salt and pepper to taste

JW Sauce Method

Begin by preheating a small saucepan over medium heat.
Once hot add butter to the pan and let it melt. Once the butter has melted add the diced onion and season lightly with salt.
Allow onions to cook, constantly stirring, until they are caramelized and deep brown in color. About 20-25 minutes. Every so often your pan may begin to darken quite a bit and the onions will get close to burning. At this stage simply add 2 tablespoons of water, stir until completely combined and continue to cook. Once caramelized, allow to cool completely. An option for speeding this method up would be to increase the heat. Just expect a more charred product that still has a nice caramelized onion flavor but leads more into a charred onion flavor. Which by the way is still very tasty.
In a medium bowl, add in all the ingredients besides onions and stir until well combined.
Once combined, and caramelized onions are cooled, add the caramelized onions into the sauce and stir to combine. Keep in an airtight container in the refrigerator for up to 5 days.