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–+ servings
Big Mac Sauce Recipe

Big Mac Sauce Recipe

This homemade Big Mac Sauce Recipe brings that iconic McDonald’s Special Sauce flavor to your kitchen—creamy, tangy, and ready in under 10 minutes.
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Course Condiment
Cuisine American
Servings 6 servings

Ingredients
  

  • ½ cup mayonnaise (full-fat Hellmann’s or Duke’s) for authentic creaminess
  • 2 tablespoons dill pickle relish (Vlasic’s dill relish) drain well
  • 1 tablespoon yellow mustard (classic French’s) for that pop of color
  • 1 teaspoon white wine vinegar (or apple cider vinegar) for a softer bite
  • 1 teaspoon granulated sugar balances tang; honey works too
  • ¼ teaspoon garlic powder freshly ground if you have it
  • ¼ teaspoon onion powder (or 1 teaspoon finely minced onion)
  • ½ teaspoon smoked paprika optional, for a subtle smoky undertone
  • Pinch kosher salt and freshly cracked black pepper

Instructions
 

  • In a medium bowl, whisk together the mayonnaise, yellow mustard, and white wine vinegar until smooth. (Use a mini whisk or a fork if you don’t own fancy gadgets.)
  • Add the drained dill pickle relish, sugar, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until the sauce looks uniform—no streaks of powder should remain.
  • Taste a dab on your fingertip. If it’s too sharp, whisk in a pinch more sugar; if it’s too mild, add a drop more vinegar or a tiny bit of pickle juice.
  • If you prefer an ultra-silky sauce, blitz everything in a mini food processor or blend with an immersion stick—just a few seconds will do.
  • Cover and refrigerate for at least 1–2 hours (overnight if you can). Resting lets the flavors marry—kind of like letting a good story settle before sharing it.
  • Give the sauce a final stir. It should cling nicely to a spoon; if it’s too thin, add a pinch of paprika or a smidge more mayo. Too thick? Stir in a teaspoon of water or pickle juice.

Notes

Here’s the thing: finding the right relish was key. Drain it thoroughly so your sauce doesn’t weep water over time. I sometimes add a dash of hot pickle juice for an extra brine note—just a half teaspoon can make it sing. If you love a brighter orange tint, stir in a small dab of tomato paste; it won’t taste tomatoey, but it’ll nail that vintage hue. My husband swears by adding a drop of Worcestershire sauce for umami boost—feel free to experiment!
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