BIG MAC SAUCE (COPYCAT)
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
THE REAL DEAL BIG MAC SAUCE
The food web site I got this recipe from stated that the ingredients had been verified by McDonald's". No more details of this verification were given, but it piqued my interest enough to post it here. I haven't tried it yet, so if any Big Mac fans out there try it, let me know how it compares!
Provided by Martha Price
Categories Spreads
Time 5m
Number Of Ingredients 10
Steps:
- 1. Stir all ingredients together in a small bowl.
- 2. Microwave on high for 30 seconds.
- 3. Refrigerate for at least one hour before using.
BIG MAC SAUCE
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
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.
MC DONALD'S SPECIAL BURGER SAUCE ( BIG MAC SAUCE - COPYCAT )
This sauce is a clone of the Big Mac Sauce and comes from the book "Even More Top Secret Recipes" by Todd Wilbur. It tastes exactly like the real thing so if your a Big Mac lover like I, you'll be thrilled. The beauty of this recipe is I have tried it with lowfat mayonnaise (Hellman's Just 2 Good) and it was wonderful. I'd stick with regular French dressing, though, just to be safe.
Provided by Christmas Carol
Categories Sauces
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine all ingredients and mix thoroughly.
- Transfer sauce to a covered container and chill for several hours to allow flavors to blend.
- Stir sauce occasionally and again before serving.
- Tip: To add authentic Big Mac flavor to your burgers, lightly toast cut sides of sesame seed buns in a dry nonstick skillet over medium-high heat.
- Watch carefully so they do not burn.
COPYCAT MC DONALD'S BIG MAC SAUCE
I am not a fast-food fan, but even I'll admit a Big Mac is pretty good. Make them at home with this copycat sauce.
Provided by Lennie
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Whisk all ingredients together well.
- Refrigerate for at least an hour to let the flavours blend together.
Nutrition Facts : Calories 566, Fat 42.7, SaturatedFat 6.1, Cholesterol 33.3, Sodium 1729.9, Carbohydrate 46.2, Fiber 0.7, Sugar 37.7, Protein 1.3
MCDONALD'S ULTIMATE BIG MAC SAUCE
Make and share this McDonald's Ultimate Big Mac Sauce recipe from Food.com.
Provided by jswope162
Categories Low Protein
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix everything very well a small container. Cover, and refrigerate at LEAST 1 hour before using.
Nutrition Facts : Calories 71.7, Fat 5.8, SaturatedFat 0.8, Cholesterol 4, Sodium 216.1, Carbohydrate 5.2, Fiber 0.1, Sugar 2.9, Protein 0.2
BIG MAC SAUCE - THE REAL DEAL
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
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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