Big Mac Sauce

Tried this recipe?Tell others what you thought of it and give it a star rating below.

5 from 1 vote

Chef Mike Haracz, an R&D chef for large corporations and former corporate chef for McDonald’s shared this recipe which he claims is very close to the recipe for Big Mac Sauce. He says there is no ketchup in the blend.

Course:

Sauces and Condiments

Cuisine:

American

Author: David Joachim

Makes:

1 1/2 cups

Servings: 24 (1 tablespoon servings)

Takes:

Prep Time: 5

Cook Time: 0

Chilling Time: 30

Total Time: 35

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

Notes:

About the mustard. Dusseldorf mustard is similar to Dijon mustard but usually a bit darker in color and stronger in flavor. Some are from Dusseldorf, Germany, and some are made in the U.S. Koops is a popular brand. If you don’t have it or can’t find it, you can use Dijon in this recipe if you wish.

About the garlic. Granulated garlic has larger particles than garlic powder, so if you use the powder, cut the amount to 3/4 teaspoon (25% less).

About the vinegar. Feel free to use distilled white vinegar or rice wine vinegar. But I wouldn’t recommend cider vinegar.

Metric conversion:

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.

Nutrition per Serving