Homemade Big Mac style sauce is a copycat burger sauce of mayonnaise mixed with pickle juice, yellow mustard, white vinegar, onion powder, garlic powder, sweet paprika, salt, and pepper, chilled for at least 30 minutes so the flavors blend. It takes 10 minutes of preparation and makes 8 servings.
Creamy, tangy, and slightly sweet, it comes very close to the famous fast food sauce and is cheaper and easy to customize at home.
How to Make Big Mac Style Sauce?
Mayonnaise is the base, mixed with pickle juice, mustard, and vinegar, then seasoned with onion powder, garlic powder, paprika, salt, and pepper. The sauce rests in the fridge for at least 30 minutes so the flavors come together.
Nutritional Information
Each serving (1 tablespoon) of Big Mac style sauce contains approximately 110 kcal, 1 g of protein, 11 g of fat (1.5 g of saturated fat), 5 mg of cholesterol, 3 g of carbohydrates, 2 g of sugars, and 180 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Big Mac Style Sauce Recipe
Preparation: 10 minutes
Servings: 8 (1 tablespoon each)
Ingredients
- ½ cup (120 ml) of mayonnaise
- 2 tablespoons of pickle juice
- 1 teaspoon of yellow mustard
- 1 teaspoon of white vinegar
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- ½ teaspoon of sweet paprika
- ¼ teaspoon of salt
- ¼ teaspoon of black pepper
Instructions
- In a medium bowl, place the mayonnaise as the base. Add the pickle juice, yellow mustard, and white vinegar and mix well.
- Add the onion powder, garlic powder, sweet paprika, salt, and black pepper. Stir with a spoon or whisk until smooth and creamy.
- Let the sauce rest in the fridge for at least 30 minutes so the flavors intensify. Serve with burgers, fries, or salads.
Additional Tips
No pickle juice?
Use finely chopped sweet or bread and butter pickles with an extra teaspoon of white vinegar. They add texture and keep the flavor balanced.
Add umami
A pinch of monosodium glutamate, available in Asian grocery stores, adds noticeable depth to the sauce.
Make it a day ahead
The flavors deepen overnight, so the sauce tastes even better the next day.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Pickle juice | Sweet pickle relish | 2 tablespoons | Closer to the original texture |
| Mayonnaise | Light or vegan mayonnaise | ½ cup | Lighter |
| Yellow mustard | Dijon mustard | 1 teaspoon | Sharper |
| Sweet paprika | Smoked paprika | ½ teaspoon | Smoky flavor |
Frequently Asked Questions (FAQs)
1. Can I use another type of mayonnaise?
Yes, light, vegan, or eggless mayonnaise all work. The flavor and texture change slightly, but it is a good option for lighter or special diets.
2. How long does the sauce keep?
Up to 5 days in the fridge in an airtight container. Stir it briefly before each use.
3. Which pickles should I use?
Sweet and sour or dill pickles work very well. Use a little of their brine as well to boost the tang and characteristic flavor.
4. Is this the original recipe?
No. The original recipe is a trade secret, but this homemade version captures its creamy, tangy, and slightly sweet profile.
History of the Big Mac
The Big Mac was created in 1967 by Jim Delligatti, a McDonald’s franchisee in Pennsylvania, and its special sauce became one of the brand’s icons.
How to Use It
Spread it on homemade burgers, use it as a dip for fries and onion rings, or drizzle it over a chopped salad with lettuce, pickles, and cheese.
Did You Know?
The sauce is so popular that it has been sold in bottles in some countries for fans to enjoy at home, although a homemade version is cheaper and easier to customize.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Homemade Burgers Recipe
- Chilean Homemade Mayonnaise Recipe
- Chilean Loaded Fries Recipe
- Homemade Tartar Sauce Recipe
