Authentic Red Robin Campfire Mayo Sauce (Copycat Recipe)

If you’ve tried making Red Robin campfire mayo sauce at home and ended up with something too sweet, too thin, or missing that smoky restaurant flavor, you’re not alone. I ran into the same problem my first few tries—it tasted fine, but it didn’t taste right. The fix turned out to be simple: the right mayo-to-BBQ balance, a touch of smoke, and enough time for the flavors to settle before serving.

this recipe

This copycat campfire mayo sauce is the version that finally stuck in my kitchen. It comes together in minutes, uses everyday ingredients, and delivers that creamy, smoky, slightly tangy flavor Red Robin fans expect. I’ve tested it with different BBQ sauces, adjusted the seasoning, and noted exactly what makes it work so you don’t have to guess. It’s dependable, easy, and perfect for fries, burgers, chicken, or anything that needs a good dip.

Why This Version Tastes Like Red Robin

This sauce works because the ratio is right. A slightly heavier mayo base keeps it thick and creamy, while the whiskey or bourbon BBQ sauce adds just enough smoke and sweetness without taking over.

Resting the sauce for a few minutes before serving makes a real difference, too—it lets the flavors blend so nothing tastes sharp or one-note. Simple ingredients, tested balance, and the same scoopable texture you expect when you dip that first fry.

Ingredients You’ll Need

• ½ cup + 1 tablespoon mayonnaise
• ¼ cup + 3 tablespoons whiskey or bourbon-flavored BBQ sauce

Optional Add-Ins & Substitutions

• Vegan: Use vegan mayo and vegan BBQ sauce.
• Low-Carb/Keto: Choose sugar-free BBQ sauce and skip the honey.
• Spicy: Add more chipotle, cayenne, or a splash of hot sauce.
• Sweeter: Increase honey slightly or use a sweeter BBQ sauce.

How to Make Red Robin Campfire Mayo Sauce

Measure ½ cup plus 1 tablespoon mayonnaise and place it in a medium mixing bowl. Using a bowl slightly larger than you think you need makes stirring easier and keeps the sauce smooth.

Pour in ¼ cup plus 3 tablespoons whiskey or bourbon-flavored BBQ sauce. Scrape the measuring cup so you get the full amount—this ratio is what keeps the sauce creamy instead of runny.

Use a spoon or small whisk and mix until the color is uniform with no streaks of mayo showing. The sauce should be thick, creamy, and spoonable.

Let the sauce sit for 5–10 minutes, or refrigerate briefly, so the flavors can blend. It tastes good right away, but it tastes right after a short rest.

Best Ways to Use This Sauce

• French fries & steak fries: Serve as a classic dip—this is where the smoky, creamy flavor really shines and tastes closest to the restaurant version.
• Burgers: Spread it on toasted buns or spoon it over beef, turkey, or veggie burgers for instant Red Robin–style flavor.
• Chicken tenders or nuggets: Perfect for dipping baked or air-fried chicken, especially for picky eaters who like familiar flavors.
• Sandwiches & wraps: Use it in place of mayo on grilled chicken sandwiches, wraps, or sliders for a smoky upgrade.
• Onion rings & tots: Thick enough to cling, making it ideal for anything crispy and salty.

Storage, Freezing & Food Safety

• Refrigeration: Store campfire sauce in an airtight container in the refrigerator for up to 5–7 days. Stir before each use, as separation is normal with mayo-based sauces.
• Do not freeze: Freezing is not recommended—mayonnaise breaks and becomes grainy when thawed, which affects both texture and flavor.
• Serving safety: Keep the sauce chilled until serving, and don’t leave it out at room temperature for more than 2 hours (or 1 hour in hot weather).
• Clean utensils only: Always use a clean spoon when serving to prevent introducing bacteria and shortening the sauce’s shelf life.
• When to toss it: If the sauce smells off, looks curdled beyond normal separation, or has been left out too long, it’s best to discard it and make a fresh batch.

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