Copycat Red Robin Campfire Sauce Recipe

It’s no secret that the perfect dipping sauce makes the foods we love even better. This is delicious no matter what you serve it with!

If you’re looking for unique flavors you can’t go wrong with the Jezebel sauce or creamy homemade queso, either!

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Table of Contents

• ❤️ Why you’ll love it
• 🧾 Ingredients
• 🔪 Instructions
• 🥄 Equipment
• 🥫 Storage
• 💭 Tips
• 👩‍🍳 FAQs
• Related recipes
• 📞 The last word
• 📖 Recipe
• 💬 Comments

❤️ Why you’ll love it

• So easy!
• Just 6 ingredients!
• Perfect on French fries, onion rings, hamburgers, hot dogs, chicken nuggets, and just about anything else!

Let’s face it, a good fry sauce can make a restaurant even more popular so imagine what it can do for your homemade burgers and fries! This Copycat Red Robin Campfire sauce recipe is so good you’ll be looking for things to dip in it.

Including fingers.

Y’all, this is on my list of the best dipping sauces ever made.

🧾 Ingredients

Of everything I’ve tried the Sweet Baby Ray’s Hickory and Brown Sugar sauce gives this recipe the best flavor, in my opinion.

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Barbecue sauce comes in a lot of different variations so definitely experiment to see what you like best.

🔪 Instructions

Note: This is an overview of the instructions. The full instructions are in the green recipe card below.

1. Measure all ingredients into a medium bowl.
2. Whisk until smooth.
3. Taste and add more chipotle powder if desired.
4. Spoon into an airtight container and refrigerate for two hours for best flavor.

🥄 Equipment

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You’ll need the following items to make this recipe successfully.

• Whisk
• Medium bowl
• Measuring cups and spoons
• Mason jar with a screw on lid or other airtight container for storage

🥫 Storage

My Red Robin campfire sauce copycat recipe will be fine in the refrigerator for up to a week.

Be sure to keep it cold when you are serving it – since it’s mayonnaise based you won’t want it to sit out at room temperature for more than an hour or so.

This recipe doesn’t freeze well – it gets watery.

💭 Tips

Expert Tip: Be sure to let the sauce chill for a couple of hours in the refrigerator. It allows the flavors to blend and intensify.

• This will stain plastic containers – use glass.
• Aluminum containers or aluminum foil will give the sauce a weird flavor – use glass.
• Try adding a few drops of liquid smoke. Taste as you go!
• Some people like to substitute Ranch dressing for half the mayonnaise.
• If you can’t find chipotle powder you can use chili powder or tabasco sauce to taste.
• This is a copy of the Red Robin onion ring sauce but try it on burgers, hot dogs, sandwiches…

👩‍🍳 FAQs

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Here are the questions I am most frequently asked about this recipe.

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📞 The last word

Here’s my experience with this recipe…

• This makes a great salad dressing! Just thin it down with a bit of milk (almond or oat milk is fine).
• I love turning copycat Red Robin Campfire Sauce into tartar sauce by adding about ¼ cup of sweet pickle relish. If you thin it down it’s a delish Thousand Island dressing!
• I sometimes brush it on chicken while grilling it.

I love a good dipping sauce (or fry sauce as it’s sometimes called). When the server sets down the Red Robin dipping sauces on the table it’s all I can do to keep from drinking them!

I like the campfire sauce the best, though.

Here are some other ways to make your burgers amazing!

• Homemade Pimento Cheese is one of my favorite things to put on a burger. If you’ve never tried it you definitely should!
• Candied Jalapenos are a sweet and spicy addition to burgers, nachos, hot dogs, and all your summer favorites.
• Popeye’s Seasoning Salt is delicious on fries, burgers, and homemade chicken strips.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don’t forget that you can click on “add to collection” to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

First published May 19, 2021. Last updated September 5, 2023 for editorial improvements.

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