Best Blackstone Sauces and Condiments (7 Recipes)
A great sauce is what separates good griddle food from food you keep talking about. The Blackstone produces incredible sears, chars, and caramelization on its own — but everything coming off that flat-top gets better with the right finish. These seven recipes cover everything from a five-minute garlic butter you drop onto steak as it rests to a week-ahead chimichurri that works on anything. All of them are faster and better than store-bought.
1. Blackstone Garlic Butter
Garlic butter is the finishing move that makes griddle food taste like restaurant food. A pat dropped onto a seared steak as it rests, tossed with shrimp in the last 30 seconds of cooking, melted over griddled asparagus — it adds richness and depth to anything coming off the flat-top. Ten minutes to make, keeps two weeks in the fridge, and works on everything.
Best paired with: Blackstone steak, shrimp, salmon, lobster tail, asparagus
2. Chimichurri
Chimichurri is what makes already-good griddle food great. The sharp acidity of red wine vinegar and the herbal punch of parsley cut through the richness of a seared steak and the char of carne asada in a way no butter-based sauce can match. No cooking required, keeps a week in the fridge, and takes ten minutes.
Best paired with: Carne asada, Blackstone steak, pork tenderloin, chicken recipes
3. Smash Burger Sauce
The special sauce that separates a good smash burger from a great one. A mayo base with ketchup, mustard, pickle relish, and a few spices — creamy, tangy, and slightly sweet. Five minutes, keeps a week, and makes every burger taste like it came from a serious burger restaurant.
Best paired with: Blackstone burgers, Oklahoma onion burger, patty melt, ground beef recipes
Full smash burger sauce recipe →
4. Spicy Mayo
The most versatile sauce in this list. It goes on smash burgers, fish tacos, shrimp tacos, smash burger tacos, and fried rice bowls — anything that wants a creamy hit of heat. Two ingredients, two minutes. The difference between good spicy mayo and mediocre spicy mayo is almost entirely the mayo: use Kewpie for a noticeably richer result.
Best paired with: Smash burger tacos, shrimp tacos, chicken Caesar smash tacos, seared ahi tuna
5. Yum Yum Sauce
The pink dipping sauce from Japanese steakhouse hibachi — the one you always run out of. Creamy, mildly sweet, with a subtle heat from paprika and cayenne. Five minutes to make and the natural companion to anything hibachi-style on the Blackstone: fried rice, shrimp, chicken, and steak.
Best paired with: Blackstone shrimp, fried rice, chicken fried rice, Asian recipes
6. Teriyaki Sauce
Scratch teriyaki in ten minutes — soy sauce, mirin, and brown sugar thickened into a glossy glaze that caramelizes properly on a hot griddle without burning. Bottled teriyaki tends to be too sweet and too thin; this version is balanced, glossy, and thick enough to work as both a basting sauce during cooking and a finishing drizzle at the table.
Best paired with: Teriyaki chicken, Blackstone salmon, chicken fried rice
7. Avocado Crema
Guacamole’s smoother, more drizzleable cousin. Blended avocado, sour cream, lime, and cilantro — it stays brighter green than guac, has a tangier flavor from the sour cream, and works on everything coming off the Blackstone’s Mexican side: tacos, fajitas, carne asada, and shrimp. Five minutes, one blender.
Best paired with: Shrimp tacos, chicken fajitas, steak fajitas, carne asada, Mexican recipes
Tips for Griddle Sauces
Make them ahead. Every sauce here is better after sitting for 30 minutes — the flavors meld. Most keep a week or more in the fridge. Make a batch before you fire up the griddle, not after.
Match the sauce to the cooking style. Charred, high-heat griddle proteins need acid or heat to balance the richness: chimichurri and avocado crema for carne asada and fajitas, spicy mayo for tacos. Yum yum and teriyaki lean sweet — best where you want the sauce to complement rather than contrast.
Don’t sauce the griddle — sauce the plate. Most of these are finishing sauces, not cooking sauces. Apply after you pull the protein, or serve on the side. Teriyaki is the exception — it goes on in the last 2–3 minutes as a glaze, not at the start.
Garlic butter is always the right answer. If you’re not sure what to make, make garlic butter. It works on everything and it will be gone by the end of the meal.
More Blackstone recipe collections: Mexican Recipes · Asian Recipes · Ground Beef Recipes · Fish Recipes · Dinner Ideas
Frequently Asked Questions
What are the best sauces for Blackstone griddle cooking? Garlic butter, chimichurri, and smash burger sauce are the most versatile. Garlic butter finishes any protein; chimichurri brightens anything charred; smash burger sauce elevates every burger. For Asian-style cooking, yum yum sauce and teriyaki sauce are the essentials. For tacos and Mexican dishes, avocado crema and spicy mayo cover everything.
How long do homemade sauces keep in the fridge? Chimichurri and avocado crema keep 5–7 days. Garlic butter and teriyaki sauce keep up to 2 weeks. Smash burger sauce, spicy mayo, and yum yum sauce keep 1–2 weeks. Store all of them in airtight containers.
What sauce goes on smash burgers? Smash burger sauce — mayo, ketchup, mustard, and pickle relish — is the classic. Spicy mayo works equally well if you want heat. Both are five-minute sauces you can make while the griddle preheats.
What sauce is best for Blackstone tacos? Avocado crema for Mexican-style tacos (carne asada, chicken fajitas, shrimp tacos). Spicy mayo for smash burger tacos, fish tacos, and anything with an Asian influence. They work well together — avocado crema as the base, spicy mayo drizzled over the top.
What sauce goes on Blackstone steak? Garlic butter is the classic finish — drop a pat on the steak as it rests off the griddle. Chimichurri is the better choice for skirt steak and carne asada, where the vinegar acidity cuts through the fat. Both work on ribeye, strip, and flank.
Do I need to cook these sauces on the Blackstone? No — most are no-cook: chimichurri, smash burger sauce, spicy mayo, yum yum sauce, and avocado crema are mix-and-done. Garlic butter needs room-temperature (not cooked) softened butter. Only teriyaki sauce requires a few minutes on the stovetop to thicken. None of them are made on the griddle itself.
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