Make the spice blend: In a small bowl, mix together the paprika, garlic powder, onion powder, ground mustard, ground black pepper, turmeric, and salt. Stir until evenly blended.

In a medium bowl, whisk together the mayonnaise, ketchup, pickle juice, and white vinegar until smooth and uniform in color. The mixture should be a pale coral-pink — not bright red (too much ketchup) and not stark white (too little).

Sprinkle the spice blend over the mayo-ketchup mixture and whisk thoroughly for 30–60 seconds until all spices are fully incorporated with no visible streaks.

Cover and refrigerate for at least 15–30 minutes before serving. The spices need time to bloom and integrate into the sauce. Store in an airtight container in the refrigerator for up to two weeks.