Best Big Mac Sauce Recipes

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.

MC DONALD'S HAMBURGERS AND BIG MAC SAUCE

Steps:

• ----------Burger Seasoning-----------.
• Mix all ingredients well in a spice shaker with big enough holes to allow pepper to flow.
• Makes about 3 ounces.
• Use on ALL McDonald's hamburgers.
• (Unless you're allergic to MSG, then just use salt and pepper.).
• ---------The Beef Patties:-------------.
• Divide 1 lb of beef into 10 equal sized balls.
• Form a patty out of each ball about 4 inches in diameter and 1/4 inch thick.
• Do this on waxed paper.
• Now freeze the patties for at least an hour. (This keeps them from falling apart when you grill'em) Obviously you'll do this in advance of "burger time".
• It is pretty tough to make patties this small, so if you come up with 9 patties, I'll forgive you.
• ----------For PERFECT McDonald's® Hamburger Patties------------.
• Forming your regular hamburger patties.
• Cut waxed paper into twelve sheets, about 6"x6" square.
• Divide the ground chuck into six equal pieces, and form each into a ball.
• Press the meatballs into a 1/4" thick circular patty. It will be about 6" in diameter. Make sure the thickness is uniform. It doesn't have to be perfectly round.
• Take the tumbler, turn it upside down, and use it like a cookie cutter on the pressed out meat.
• Scrape away the beef that's on the outside of the rim, and retain.
• Remove the tumbler, leaving the perfectly round patty on the waxed paper. (Clear away any excess from the edge)
• Place the now finished meat patty on a flat surface that will fit in the freezer. (Like a cutting board or a cookie sheet, and you'll need at least two) Repeat the procedure with all of the beef.
• Eventually the beef from around the edges will pile up enough to form additional patties as well.
• You should come out with ten perfectly round, perfectly thick regular patties. (You may end up with nine, or maybe eleven. Weight variables occur. It is no big deal as long as the patties are all uniform in size.)
• Place the formed beef patties in the freezer and freeze at least an hour.
• DO NOT STACK THEM!
• Put them in as if they were cookies being placed in an oven. Why? Because they'll stick together if you stack them.
• After an hour, take them out, and NOW you can STACK them.
• Put them in a zip-lock type freezer bag, and keep frozen until needed.
• You can do more than one pound (ten burgers, five Big Macs® worth) at a time.
• In fact, do as many as you want, provided you have room in your freezer for the initial freezing.
• NOTE:Keep the beef patties on the waxed paper when you put them in the storage bag because they will stick together when your freezer defrosts if you don't.
• ----------The Onions-----------.
• Put the dried onions in a container, like Tupperware, and add water.
• Water should be a few inches over the top of the onions (better to have too much water than not enough).
• Cover, and refrigerate about 1/2 hour.
• Drain the liquid, and you have McDonald's little baby onions.
• Cover again and refrigerate until "burger time".
• --------The Pickles----------.
• McDonald's® pickle slices are unique in flavor, very sour dills. The only product I know of that comes close to the distinctive flavor is HEINZ Genuine Dills. (Original sour dill.) But they don't come in slices, so slice your own VERY thin. I can't do it very well with a knife, so I use a K-Tel"dial-a-slice" home vegetable slicer.
• ALSO Classic "original" dills have that tart flavor.
• Make sure they're not "kosher" dills.
• Wal-Mart® carries Classic ORIGINAL dills, and you have to slice those too (****Note,these pickles are pretty small, so slice at an angle, you'll get bigger dill chips).
• USE THESE PICKLES ON ALL McDonalds® HAMBURGERS!
• -----------The Buns-------------.
• Use the small, plain cheapo store brand hamburger buns.
• When it's "burger time", you'll be toasting the buns.
• Those instructions are coming up.
• ----------Special Sauce-------------.
• Mix everything very well in a small container.
• There better be no streaks!
• Microwave 25 seconds, and stir well again.
• Cover, and refrigerate at LEAST 1 hour before using (to allow all of the flavors to"meld").
• Makes nearly 1 cup, enough for about 8 Big Macs.

MC DONALD'S SPECIAL BURGER SAUCE ( BIG MAC SAUCE - COPYCAT )

Steps:

• In a small bowl, combine all ingredients and mix thoroughly.
• Transfer sauce to a covered container and chill for several hours to allow flavors to blend.
• Stir sauce occasionally and again before serving.
• Tip: To add authentic Big Mac flavor to your burgers, lightly toast cut sides of sesame seed buns in a dry nonstick skillet over medium-high heat.
• Watch carefully so they do not burn.

MCDONALD'S SPECIAL SAUCE BIG MAC

Steps:

• Combine all of the ingredients in a small bowl. Stir well.
• Place sauce in a covered container and refrigerate for several hours, or overnight, so.
• that the flavors blend. Stir the sauce a couple of times as it chills.

MCDONALD'S ULTIMATE BIG MAC SAUCE

Steps:

• Mix everything very well a small container. Cover, and refrigerate at LEAST 1 hour before using.

BIG MATCH SAUCE - COPYCAT OF BIG MAC SAUCE

Steps:

• Mix all together and use on your burgers or your salad.

BIG MAC SAUCE - THE REAL DEAL

Steps:

• Chop the garlic cloves roughly into about 4 pieces. In a small saucepan, combine the oil and garlic, and fry the garlic for 1-2 minutes in the oil. Be careful not to burn the garlic or let the oil smoke. The objective is to get the garlic flavor into the oil.
• Take the pan off the heat and remove the garlic pieces. Put the paprika into the oil and stir. Return to the heat for 1 minute until the oil is a deep red colour. Set the pan aside and allow it to cool.
• Finely dice the cup of pickles and a small onion. Place these into a new saucepan along with the sugar and the splash of vinegar from the dill pickle jar. Bring to the boil and simmer until the sugar just begins to stick to the pieces of pickle and onion. By this point, the onion should be softening but still have texture. Remove from the heat and allow to completely cool.
• Whilst waiting for the onions and pickles to cool, filter the paprika and garlic oil you made using a paper towel held over a cup, or a piece of cheesecloth. The filtered oil should be completely clear red and not contain any paprika powder. You will need 2-3 tablespoons of the filtered paprika oil.
• While you wait for everything to cool down, thoroughly clean a jar that can take about 3 cups of sauce.
• In a bowl, combine the mayonnaise and paprika oil with a whisk. The color should end up a light pink / orange. As the paprika oil combines with the mayonnaise it will turn darker after a few hours.
• Add the mustard and onion-pickle mix that you made earlier as well as salt which you can adjust to taste. Combine the ingredients with a whisk and place the mixture into the clean jar. Place into the refrigerator for at least one hour to allow the flavors to combine.

THE REAL DEAL BIG MAC SAUCE

Steps:

• 1. Stir all ingredients together in a small bowl.
• 2. Microwave on high for 30 seconds.
• 3. Refrigerate for at least one hour before using.

BIG MAC SAUCE (THE ONE AND ONLY)

Steps:

• Place 1 jar of tarter sauce in a bowl
• add 1 tsp of ketchup at a time
• taste frequently.

COPYCAT MC DONALD'S BIG MAC SAUCE

Steps:

• Whisk all ingredients together well.
• Refrigerate for at least an hour to let the flavours blend together.

MCDONALDS BIG MAC SAUCE

Steps:

• Combine all ingredients and stir well.
• Place sauce in covered container and refrigerate for several hours or overnight.
• Stir the sauce a couple times as it chills.

BIG MAC SAUCE

Steps:

• Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using (to allow all of the flavors to "meld").

MCDONALD'S BIG MAC SAUCE COPYCAT RECIPE

Steps:

• Mix everything very well in a small container.
• Microwave 25 seconds, and stir well again.
• Cover, and refrigerate at least 1 hour before using (to allow all of the flavors to "meld").

BIG MAC SAUCE RECIPE

Steps:

• 1. In medium mixing bowl, blend together all ingredients until very well mixed.
• 2. Refrigerate sauce for 1 hour until flavors blend and onions become soft. 4 points per serving

COPYCAT MC DONALD'S BIG MAC SAUCE

Steps:

• Combine all ingredients together and chill until used.

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 SAUCE RECIPE - (4.2/5)

Steps:

• In a microwave safe bowl mix all the ingredients very well Heat sauce in the microwave for 15 seconds - stir again Cover and place in the fridge for 1 hour before use *This sauce can stay in the fridge for a few weeks

MC DONALDS BIG MAC SAUCE

Steps:

• Mix together and chill.