Gather Your Ingredients: Ensure all your ingredients are measured out and ready to go. This makes the mixing process seamless and helps you avoid missing anything important.

Combine Wet Ingredients: In a medium mixing bowl, add the mayonnaise, ketchup, Dijon mustard, lemon juice, apple cider vinegar, and maple syrup (or honey). Use a silicone spatula to scrape everything out of the measuring cups, ensuring you get every last bit.

Add Dry Spices: Now, add the smoked paprika, garlic powder, onion powder, cayenne pepper (if using), and freshly ground black pepper to the wet ingredients. You'll notice the dry spices forming small clumps on top of the wet mixture.

Whisk Until Smooth: Begin whisking all the ingredients together vigorously. Continue whisking until the sauce transforms into a uniformly pale orange hue, with no visible streaks of individual ingredients. The texture should be completely smooth and creamy, without any grainy feel from the spices. You should also start to pick up a lovely smoky aroma, combined with the tang of the mustard and vinegar.

Taste and Adjust: Take a small spoonful and taste the sauce. This is your chance to fine-tune the flavour. If it needs more sweetness, add a touch more maple syrup. If it needs more tang, another squeeze of lemon juice or a dash of apple cider vinegar will do the trick. A pinch more salt or pepper can also make a difference. If you desire a more pronounced smoky flavour, now is the time to add a few drops of liquid smoke, mixing thoroughly until evenly distributed.

Chill for Flavour Development: Once you're happy with the taste, cover the bowl tightly with cling film or transfer the sauce to an airtight container. Refrigerate for at least 30 minutes, but ideally a couple of hours. This chilling time allows the flavours to meld and deepen, resulting in a much richer and more harmonious sauce. The sauce will also thicken slightly as it chills, reaching that perfect dipping consistency.