The Real Deal Big Mac Sauce Recipes

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BIG MAC SAUCE (COPYCAT)



Big Mac Sauce (Copycat) image

Wonderfully creamy with the perfect balance of sweet tanginess, this world famous sauce is perfect slathered on your burgers or used for dipping fries, onions rings and more!

Provided by Kimberly Killebrew

Categories     condiment     Sauce

Time 2h5m

Number Of Ingredients 11

1/2 cup quality mayonnaise
2 tablespoons dill pickle relish ((you can also use sweet pickle relish and omit the granulated sugar))
1 tablespoon finely minced onion
2 tablespoons natural ketchup or barbecue sauce (, optional for a different flavor variation )
2 teaspoons yellow mustard
1 teaspoon white vinegar
1 teaspoon granulated sugar
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Steps:

  • Place all of the ingredients in bowl and stir to combine. Cover and refrigerate for at least 2 hours before serving. Shake or stir before serving. Will keep for up to 2 weeks. Makes approximately 3/4 cup of sauce.

Nutrition Facts : ServingSize 1 tablespoon, Calories 68 kcal, Carbohydrate 1 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 178 mg, Fiber 1 g, Sugar 1 g

BIG MAC SAUCE



Big Mac Sauce image

Make and share this Big Mac Sauce recipe from Food.com.

Provided by Broke Guy

Categories     Sauces

Time 2m

Yield 1 serving(s)

Number Of Ingredients 7

1/3 cup low-fat mayonnaise
2 teaspoons dill pickle relish
2 teaspoons yellow mustard
1 teaspoon white wine vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika

Steps:

  • Combine with a whisk. Allow it sit at room temperature for 10 minutes and can be refrigerated for up to 3 days covered.
  • Use a butter knife to smear onto your Big Mac Sandwich.

BIG MAC SAUCE - THE REAL DEAL



Big Mac Sauce - the Real Deal image

This is a copycat recipe that I believe is closest to the original. It takes a bit more effort than other copycat recipes but I believe it's worth it. Let me know if quantities don't look right.

Provided by Lee9844

Categories     Low Protein

Time 45m

Yield 3 Cups

Number Of Ingredients 10

1 tablespoon French's mustard
2 cups Hellmann's mayonnaise
1 cup dill pickle
1 small onion
3 tablespoons granulated sugar
2 tablespoons vinegar (from dill pickles)
1 tablespoon paprika (Pimenton Dulce)
1/4 cup canola oil
2 garlic cloves
1/2 teaspoon salt

Steps:

  • Chop the garlic cloves roughly into about 4 pieces. In a small saucepan, combine the oil and garlic, and fry the garlic for 1-2 minutes in the oil. Be careful not to burn the garlic or let the oil smoke. The objective is to get the garlic flavor into the oil.
  • Take the pan off the heat and remove the garlic pieces. Put the paprika into the oil and stir. Return to the heat for 1 minute until the oil is a deep red colour. Set the pan aside and allow it to cool.
  • Finely dice the cup of pickles and a small onion. Place these into a new saucepan along with the sugar and the splash of vinegar from the dill pickle jar. Bring to the boil and simmer until the sugar just begins to stick to the pieces of pickle and onion. By this point, the onion should be softening but still have texture. Remove from the heat and allow to completely cool.
  • Whilst waiting for the onions and pickles to cool, filter the paprika and garlic oil you made using a paper towel held over a cup, or a piece of cheesecloth. The filtered oil should be completely clear red and not contain any paprika powder. You will need 2-3 tablespoons of the filtered paprika oil.
  • While you wait for everything to cool down, thoroughly clean a jar that can take about 3 cups of sauce.
  • In a bowl, combine the mayonnaise and paprika oil with a whisk. The color should end up a light pink / orange. As the paprika oil combines with the mayonnaise it will turn darker after a few hours.
  • Add the mustard and onion-pickle mix that you made earlier as well as salt which you can adjust to taste. Combine the ingredients with a whisk and place the mixture into the clean jar. Place into the refrigerator for at least one hour to allow the flavors to combine.

Nutrition Facts : Calories 846.6, Fat 70.9, SaturatedFat 9.1, Cholesterol 40.7, Sodium 1922.9, Carbohydrate 55.4, Fiber 1.8, Sugar 24.5, Protein 2.4

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