Gourmet Big Mac Sauce Food

GOURMET BIG MAC SAUCE

Steps:

• In a sauté pan over medium-low heat, heat the oil for 1 minute. Add the leeks and shallots and sweat for about 15 minutes, stirring often until very tender.
• Add cream and vermouth. Increase heat to medium-high, and simmer, stirring often, until thickened, 8-10 minutes.
• Fold in pickles and mustard.
• Season the sauce generously with pickle juice and salt, to taste.
• Cool, and serve it cool. Will keep for 3 days in the refrigerator.

BIG MAC® CLONE

Steps:

• Shape ground beef into 4 flat patties that will fit the hamburger buns. Place them on a tray lined with waxed paper; transfer to the freezer.
• Mix mayonnaise, mustard, pickle relish, white wine vinegar, onion powder, garlic powder, and paprika in a bowl to make sauce. Refrigerate for 10 minutes.
• Preheat a large skillet over medium heat. Toast buns in batches until lightly golden, 1 to 2 minutes.
• Layer some of the sauce, 1 tablespoon minced onion, 2 tablespoons lettuce, and pickles on 2 bottom buns. Layer some of the sauce and remaining 1 tablespoon minced onion, 2 tablespoons lettuce, and American cheese on the other bottom buns.
• Season patties with salt and pepper. Cook in the hot skillet 2 at a time until browned, 3 to 4 minutes per side. Place 1 patty over each bottom bun; stack and cover with top buns.

BIG MAC SAUCE

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.