An authentic recipe for creamy, savory Big Mac Sauce that takes burgers to another level
Everyone knows the iconic McDonald’s burger has its own special sauce: Big Mac Sauce. Some say a Big Mac tastes so good because of this sauce. Well, we found what appears to be the authentic Big Mac Sauce recipe itself.
Chef Mike Haracz is the former corporate chef for McDonald’s, and he shared the recipe for Micky D’s legendary sauce. Apparently the sauce originated in the 1970s when then-CEO Ray Kroc combined two different sauces. That sauce was changed in the 1990s, and in 2004, Big Mac Sauce went back to Kroc’s original recipe.
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What is Big Mac Sauce?
Mike Haracz claims the version here is as close to the real Big Mac Sauce recipe as you’ll ever get (unless you want to make it in 1000-gallon batches). People often think the sauce’s color comes from mixing ketchup and mayonnaise. Mike says there is no ketchup in the blend. The yellow color actually comes from a mix of mustard and paprika.
The rest is a mayonnaise base kicked up white wine vinegar, sweet pickle relish, onion powder, granulated garlic, and a hint of white pepper. This combo is part of what makes the Big Mac so unique.
Why you’ll love this recipe
- No cooking! Just stir up the ingredients.
- It’s quick. This sauce comes together in just 5 minutes.
- It uses common ingredients. Mayo, relish, mustard, vinegar…most folks have these in their fridge and pantry so you can make this sauce without a trip to the store.
- You can make it ahead. In fact, it tastes better after sitting for 30 minutes. A day in the fridge is even better.
Ingredients & Substitutions
- Mayonnaise provides the creamy base. Use store-bought or make it yourself. But avoid using Miracle Whip, which is more like salad dressing than mayonnaise because it has more sugar and less oil.
- Sweet pickle relish gives the sauce a soft crunch with a touch of sweetness.
- Mustard brings the spark and provides some of the yellow color. The real-deal recipe calls for Dusseldorf mustard, such as Koops brand. Dusseldorf mustard is similar to Dijon mustard but usually bit darker in color and stronger in flavor. You can use Dijon mustard in a pinch. Click here to learn more about the science of mustard.
- Vinegar provides an acidic tang that balances out the heavy fat in the mayo. If you don’t have white wine vinegar, use distilled white vinegar or rice wine vinegar. Click here to learn more about the science of vinegar.
- Paprika brings a mild pepperiness and a bright red color that combines with the mustard to form the signature yellow color of Big Mac Sauce. Click here to learn more about the science of peppers.
- Onion powder, garlic powder, and ground white pepper give the sauce some savory undertones and a touch of peppery heat. White pepper is preferred but you could use black pepper in a pinch. Click here to learn more about the science of peppercorns.
How to make Big Mac Sauce
Step 1: Combine. Just put the mayonnaise, relish, mustard, vinegar, paprika, onion powder, garlic powder, and ground white pepper in a mixing bowl. Stir everything together until thoroughly combined. A whisk is the right tool for the job and makes it faster and easier.
Step 2: Taste. You may want to adjust the flavors. Add more acidic tang with a little vinegar, or even pickle relish juice, which is mostly vinegar. Or maybe you want a little more garlic powder for savoriness. Or mustard for spicy edge. Adjust until it tastes good to you.
How to use Big Mac Sauce
On burgers: Slather it on to your heart’s content. Thanks to this Big Mac Sauce recipe, you can now enjoy the craveable flavor of a Big Mac at home, with your own perfect burger patty.
On other sandwiches: This sauce makes almost any sandwich taste better. Try it as a spread for our Reuben sandwich recipe. Or use it in place of plain mayonnaise to make a tuna salad sandwich. It even works with roast beef like our Baltimore Pit beef Sandwich recipe and our Chicago Italian Beef Sandwich recipe (although this sauce would be heresy for traditionalists!) Try it in our Leftover Turkey Sandwich too.
As a dip: Dunk in chips or fries. Try our Grilled Fried French Fries or Grilled Fried Sweet Potato Fries. Even raw carrots and celery sticks taste great dipped in this sauce!
Expert tips
Make it ahead: You can make this sauce up to 3 days ahead. If you can, give sauce at least 30 minutes so the flavors can mingle and improve each other. A 30 minutes should do the trick.
Keep it chilled: This sauce contains mayonnaise, which contains eggs, which are prone to spoilage. Not to worry, just keep the sauce chilled and it’ll be fine. Store it in the refrigerator in an airtight container or in your mixing bowl tightly wrapped with plastic.
Recipe FAQs
Yes! Walmart sells a house-branded Great Value Secret Sauce that is very similar to Big Mac Sauce. Of course, it probably won’t be quite as good as homemade.
Not quite. Thousand Island dressing does contain mayonnaise and pickle relish, but it also includes quite a bit of ketchup. The authentic Big Mac Sauce, on the other hand, does not include ketchup.
No. There are eggs in the mayonnaise. But it is vegetarian! And if you use vegan mayo, you can make a vegan Big Mac Sauce.
If you like this recipe, you’ll love…
- Burger Glop
- Steak Sauce
- Homemade Ketchup
- Romesco Sauce
- Kansas City Style BBQ Sauce
- Perfect Burger Patty Recipe
- Homemade Brioche Hamburger Buns
Years ago, I couldn’t wait for McDonald’s to share its secrets. I bought a few Big Macs, scraped off the sauce, and reverse engineered the sauce myself. Turns out my recipe is pretty darn close to the one shared by McDonald’s corporate chef! Check out my reverse-engineered Big Mac Sauce recipe here.
Big Mac Sauce
Makes:
1 1/2 cupsTakes:
Ingredients
- 1 cup mayonnaise
- 1/4 cup sweet pickle relish
- 2 tablespoons Dusseldorf mustard
- 1 teaspoon white wine vinegar
- 1 1/4 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon granulated garlic
- 1/8 teaspoon ground white pepper
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Mix. Whisk all the ingredients together in a small bowl.
- Chill. Cover and refrigerate for 30 minutes before using. Leftovers will keep covered and chilled for a few days.
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