Ultimate Big Mac Sauce
Discover the tantalizing flavors of the Ultimate Big Mac Sauce, a rich and creamy blend that captures the essence of everyone's favorite hamburger condiment. While this recipe requires a bit more patience and attention to detail compared to other copycat versions, the result is an incredibly authentic sauce that you can’t help but savor. With a perfect balance of tanginess from pickles, sweetness from sugar, and a hint of smokiness from paprika, this sauce will elevate your burgers, sandwiches, and even fries to restaurant-quality! Be sure to allow the flavors to meld in the refrigerator for the ultimate experience.
3
Servings
800
Calories
10
Ingredients
Ingredients
French's mustard
1 tablespoon (None)
Hellmann's mayonnaise
2 cups (None)
Dill pickles
1 cup (Finely diced)
Small onion
1 (Finely diced)
Granulated sugar
3 tablespoons (None)
Vinegar (from dill pickles)
2 tablespoons (Splash)
Paprika (Pimenton Dulce)
1 tablespoon (None)
Canola oil
1/4 cup (Used for frying garlic)
Garlic cloves
2 (Roughly chopped)
Salt
1/2 teaspoon (Adjust to taste)
Instructions
1
Start by finely chopping the garlic cloves into small pieces. In a small saucepan, heat the canola oil over medium-low heat and add the garlic. Sauté gently for about 1-2 minutes, being cautious not to let the garlic burn or the oil smoke. The goal is to infuse the oil with a robust garlic flavor.
2
Once the garlic is fragrant, remove the saucepan from the heat and discard the garlic pieces. Stir in the paprika until well combined, and then return the pan to low heat. Allow the mixture to heat for an additional minute until the oil takes on a deep red color. Remove from heat and let cool completely.
3
In a separate bowl, finely dice the dill pickles and onion. Combine them in a saucepan along with the granulated sugar and 2 tablespoons of vinegar from the dill pickle jar. Bring to a gentle boil, then reduce to a simmer. Cook until the onions are tender but still have a little crunch, and the sugar has coated the vegetables beautifully. Remove from heat and let cool fully.
4
While the onion-pickle mixture cools, strain the paprika and garlic oil through a paper towel or cheesecloth into a clean cup, ensuring no paprika powder remains. You should end up with 2-3 tablespoons of clear, red oil.
5
In a large mixing bowl, whisk together the Hellmann's mayonnaise and the filtered paprika oil until the mixture turns a lovely light pink-orange. Keep in mind that the color will deepen as it sits.
6
Next, add the French's mustard, cooled onion-pickle mixture, and salt to taste. Whisk until all the ingredients are thoroughly combined.
7
Transfer the finished sauce into a clean, airtight jar capable of holding at least 3 cups. Seal the jar and refrigerate for a minimum of one hour, allowing the flavors to develop and blend into a delicious sauce.
Nutrition Information
80
Fat
25
Carbs
0.33
Protein
12
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Ultimate Big Mac Sauce?
It is a rich and creamy copycat condiment designed to capture the authentic flavors of the famous McDonald's hamburger sauce.
How is the garlic flavor incorporated into the sauce?
Garlic cloves are chopped and sautéed in canola oil for 1-2 minutes to infuse the oil, which is then strained and mixed into the base.
Which brand of mayonnaise is recommended?
The recipe specifically calls for Hellmann's mayonnaise to achieve the most authentic flavor profile.
What kind of mustard should I use?
The recipe recommends using French's mustard for its specific tangy profile.
How does the sauce get its orange color?
The color is achieved by heating paprika in the garlic-infused oil until it turns deep red, then whisking that strained oil into the mayonnaise.
Do I need to cook the onions and pickles?
Yes, the diced onions and pickles are simmered with sugar and pickle vinegar until the onions are tender but still have a slight crunch.
What type of pickles are best for this recipe?
Finely diced dill pickles are used to provide the necessary tang and texture.
Why do I need to strain the paprika oil through a paper towel?
Straining ensures that no gritty paprika powder remains, leaving you with a clear, red oil that blends smoothly into the mayonnaise.
How long should the sauce be refrigerated before serving?
The sauce should be refrigerated for at least one hour to allow the flavors to develop and blend properly.
How many servings does this recipe make?
This recipe yields approximately 3 large servings.
What is the calorie count for a serving of this sauce?
Each serving contains approximately 800 calories.
What type of paprika is required?
The recipe calls for Paprika (Pimenton Dulce) to provide a hint of smokiness and color.
Can I use regular vinegar instead of pickle vinegar?
The recipe suggests using 2 tablespoons of vinegar directly from the dill pickle jar for enhanced flavor.
What is the fat content of this sauce?
The sauce contains 80 grams of fat per serving.
Does this recipe contain sugar?
Yes, it contains 3 tablespoons of granulated sugar to balance the vinegar and pickles.
How many carbohydrates are in a serving?
There are 25 grams of carbohydrates per serving.
How much sugar is in each serving?
Each serving has 12 grams of sugar.
What is the protein content of the sauce?
The sauce has a very low protein content of 0.33 grams per serving.
What size container do I need for storage?
You should use a clean, airtight jar with a capacity of at least 3 cups.
Can this sauce be used for dipping?
Yes, it is excellent as a dipping sauce for fries or as a spread for sandwiches.
What oil is used for the garlic infusion?
The recipe calls for 1/4 cup of canola oil.
How do you know when the onions are cooked enough?
They are ready when they are tender but still retain a slight crunch and are coated beautifully in the sugar mixture.
Is salt included in the recipe?
Yes, 1/2 teaspoon of salt is suggested, which can be adjusted to your personal taste.
What is the total number of ingredients used?
There are 10 total ingredients used in this recipe.
How does the sauce's appearance change over time?
The light pink-orange color of the sauce will deepen as it sits and the flavors meld.
Why is this recipe considered more 'ultimate' than others?
It requires more attention to detail, such as infusing oil and simmering vegetables, to produce a more authentic restaurant-quality result.
Can I eat the sautéed garlic pieces?
No, the recipe instructs you to discard the garlic pieces after they have infused the oil.
How do I prepare the onion?
The small onion should be finely diced before being cooked with the pickles.
Is there any fiber in this sauce?
No, the fiber content for this recipe is listed as null.
What should I do if the oil begins to smoke while cooking the garlic?
You should lower the heat; the goal is to gently sauté the garlic without letting the oil smoke or the garlic burn.