How to Make McDonalds Big Mac Sauce
Have you ever wondered how McDonalds became one of the leading food chains in the world? Of course, their burgers are absolutely delicious and the ingredients they use are fresh but what separates McDonalds from its competitors is the fact they prepare their own sauce which tastes heavenly.
Like most popular restaurants and fast food businesses, McDonalds does not make their recipes public. A number of cooking experts have attempted to come up with the Big Mac sauce recipe but you should do your own research before using any of those. If you are looking to prepare Big Mac Sauce at home then there are several things you will need to keep in mind to make it as close to the real thing as possible.
Prep time: 10-15 min
Cook time: nil
Total time: 10-15 minutes
Yield: 5 to 6 servings
Utensils: Bowl, stirrer
Ingredients:
Mayonnaise: 1/2 cup
French dressing: 2 tablespoon
Sweet pickle relish: 4 tablespoons
Finely minced white onion: 1 tablespoon
White vinegar: 1 tablespoon
Sugar: 1 tablespoon
Salt: 1/8 tablespoon
Instructions
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1
You may have salt and sugar in your kitchen already. Consider purchasing the rest of the ingredients from your local grocery store. Wash and rinse a large sized bowl thoroughly so you can start preparing the Big Mac sauce at home. It is absolutely crucial to ensure the container or bowl is clean to remove any harmful bacteria and germs.
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2
Peel white onions and clean them thoroughly using fresh water. If you have a mince machine, you can simple process the onions in it to create minced white onions. Unpack the French dressing and take out at least ½ cup of Mayonnaise. Combine and mix all the ingredients in the bowl until the required texture is achieved.
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3
You will be required to allow the ingredients to soak into each other. This can be done by placing the bowl of sauce in a refrigerator overnight, for at least five to six hours.
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4
Take out the sauce from your refrigerator and stir it before using. Apply it on the bun and enjoy your fresh home-made Big Mac burger.
