The key to re-creating the Big Mac is obviously perfecting the sauce. Some say it’s simply Thousand Island, but the clever folks at McDonald’s deserve much more credit for this masterpiece we crave. In order to re-create the sauce, I had to ensure t…
at I had a supply that I could taste on its own—away from the other great flavors this burger stacks. So I requested “extra on the side.” The friendly woman behind the counter didn’t flinch. She quickly produced a sundae cup half-filled with the neon, salmon-colored sauce. When I took a big sniff, all I could smell was a chemicalesque aroma. Tasting, on the other hand, yielded that wonderful flavor. Several tastings and I was convinced. The secret ingredient? Mustard. Simple yellow mustard. Add that and a pinch of sugar to a Thousand Island–style sauce, and you’ll be surprised how closely it resembles the real deal.
- 3 1/2 ounces lean ground beef (about 1⁄3 cup)
- 2 pinches salt
- 1 sesame seed hamburger bun (+ 1 bun bottom)
- 1/2 ounce 2% milk (yellow American cheese)
- 1 teaspoon white onion (very finely chopped)
- 1/3 cup iceberg lettuce (shredded)
- 4 dill pickle (rounds)
- 2 tablespoons sauce (Devin’s McDonald’s Big Mac)
- Divide the beef in half. On a sheet of waxed paper, shape each half into a 4″ patty. Season both sides with salt. Transfer the waxed paper to a plate. Place, uncovered, in the freezer for 5 minutes.
- To make the Big Mac Sauce, in a small bowl, combine the mayonnaise, relish, ketchup, sugar, and mustard. Stir to blend well. Makes about 2⁄3 cup, enough for 4 servings of sauce. Cover and refrigerate for up to 1 month.
- Stir the onion into the sauce just before serving.
|Calories45Calories from Fat20|
|% DAILY VALUE|
|Calories from Fat20|
|% DAILY VALUE|