Pancho Sauce

Recipe by Janeydoe

A tangy sauce that goes well with ground sirloin, cold shrimp or crab. The original recipe was developed by Chef "Pancho" at the London Chop House in Detroit. Makes 1 1/2 quarts and can be stored in refrigerator for months.

Top Review by iris5555

That is one zingy sauce! Very nice on burgers. Next time I might reduce the amount of dry mustard as I thought it added a somewhat sharp and harsh flavor. Thanks for sharing.

Ingredients Nutrition


  1. Combine ketchup and chili sauce in sauce pan and simmer over medium heat for 45 minutes until reduced in volume, stirring occasionally.
  2. Add remaining ingedients, except mayo and stir well. Cook for 2 minutes.
  3. Add mayo, salt and pepper to taste and stir well. Remove mixture from heat and pour into jars. Refrigerate until ready to use.
  4. This sauce can be stored for several months in the refrigerator.

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