There are sauces you spread on. And there are sauces you have to try with your finger before you put them on anything. Big Mac sauce falls into the second category – it’s the liquid gold of the fast food universe that becomes haute cuisine at home with just a few tricks. And now? Now you can make it yourself. And better.
Big Mac sauce?! It's not just a mixture of mayonnaise and pickles, although amateurs believe so. It's a symphony of umami, where every note - from sweet relish to vinegar and subtle garlic – it blends into something that hits you where memories of the first bite of a Big Mac are.
Gourmet version? Sure. Better composition, better flavors, no industrial grayness. You can make it with better mayonnaise, play with the mustard (Dijon? Yes, please), use smoked paprika, and add a pinch of irony when you serve it as a topping for a medium rare burger with camembert and arugula.
>Big Mac sauce
Big Mac sauce with one foot in fast food and the other in gourmet paradise
If you think Big Mac sauce is just "some mayonnaise thing," then you're in for a major epiphany. This recipe isn't for those counting calories, but for those counting "mmm, another one, please!"
Ingredients
- 1 cup mayonnaise (don't skimp, use good quality!)
- 2 tablespoons sweet pickle relish (if you don't have it, chop the pickles "like a teardrop onion")
- 1 tablespoon yellow mustard (if you're a fan, use Dijon with champagne)
- 1 teaspoon of white vinegar
- 1/2 teaspoon smoked paprika (if it's not smoked, go back to the store right away)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- A pinch of ground white pepper
Directions
- In the bowl you otherwise saved for salad, mix all the ingredients with feeling. Not with a food processor. With a spoon. With your hand. With love.
- When the mixture becomes as smooth as the promise before Diet Monday, transfer it to a jar or container with a lid.
- Hide it in the refrigerator for at least 30 minutes to let the flavors meld.
- Then – boom! – spread it on a homemade burger, put it on French fries, or dip it into toasted bread.
This sauce is not just a “something to add”. It is the reason why burgers At home, it elevates from a Sunday classic to a gourmet manifesto. It's proof that you're serious about your cooking. It's the first thing a guest will ask: "Where did you buy that sauce?"
And you will calmly say: "I didn't do it. I did it. For myself. And now for you too."
PS: If you serve it to guests and they tell you it's better than McDonald's, just nod. And never reveal the recipe. Unless they really ask you to. Or if you want to impress them. Or if someone offers you wine.
