Big Mac Sauce Recipe
This copycat Big Mac sauce is creamy, tangy and slightly sweet, and it takes five minutes to stir together. Mayonnaise, dill pickle relish, ketchup, yellow mustard and vinegar make the base, and paprika, onion powder and garlic powder season it. Everything goes into one bowl with no cooking. Chill it for at least 2 hours so the flavors blend, then spread it on burgers or use it with fries, chicken sandwiches and salads.
Equipment
- Medium bowl
- Small whisk or spoon
- Airtight glass jar with lid
Ingredients
For the Creamy Base
- ½ cup quality mayonnaise full-fat or homemade
- 2 tablespoons natural ketchup regular ketchup works
- 2 teaspoons yellow mustard
For the Tang and Crunch
- 2 tablespoons dill pickle relish drained if wet
- 1 tablespoon onion very finely minced
- 1 teaspoon white vinegar
- 1 teaspoon granulated sugar omit if using sweet relish
For the Seasoning
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Put the mayonnaise, relish, minced onion, ketchup, mustard, vinegar, sugar, paprika, salt, garlic powder and onion powder in a medium bowl.
- Stir with a small whisk or spoon until the sauce is completely smooth and you can no longer see the paprika.
- Cover and refrigerate for at least 2 hours so the flavors blend and the onion mellows. You can serve it right away, but it tastes better after chilling.
- Stir before serving, since the sauce can settle. Spread generously on toasted buns or use as a dip.
Notes
Drain wet relish and use full-fat mayo so the sauce stays thick. If you use sweet relish, leave out the sugar.
Keep the sauce in an airtight jar in the fridge for up to 2 weeks, and leave it on the counter no more than 2 hours. Don't freeze it.