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Store the containers in the refrigerator and use the leftovers within 4 to 5 days. Place the burgers and all the toppings in their own airtight containers or Ziploc plastic bag. Otherwise, you’ll have to disassemble them before you can reheat them. If you think you may end up with leftovers or extra burgers, keep the ingredients separate and have everyone assemble their Big Mac at the table.
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Try serving your Big Mac with In ‘n Out Animal-Style Fries, Healthy Air Fryer Sweet Potato Fries or Instant Pot Potato Salad. Blend everything until it’s well combined then enjoy!Īside from the most popular choice – crispy French fries – there are plenty of things you can serve on the side. It’s super easy to make – all you have to do is mix together some low-fat mayo, ketchup, finely-minced onion, pickle relish, white wine vinegar and salt and pepper in a bowl. My version is a bit lower in fat and you can reduce the sugar by using sugar-free ketchup. The special sauce at McDonald’s is loaded with sugar and fat. White wine vinegar – regular vinegar is also fine or you can leave it out altogether.Relish – dill pickle relish or sweet relish would both work.Ketchup – regular or sugar-free ketchup is best.Light mayo – you can use regular mayo, it will just increase the calorie count.Iceberg lettuce – opt for healthier options like chopped kale, baby spinach or arugula.White onion – yellow onion has a similar flavour.Dill pickles – or any other pickle variety you want.Cheese slices – use pepper jack cheese for an added kick or a lower fat option like Provolone or Swiss.Extra-lean ground beef – ground chicken or ground turkey are lower-calorie options, or you can use a black bean burger for a vegan option.Sesame seed hamburger buns – use a whole wheat bun or a lettuce wrap instead.We soak the raw onions in ice cold water to take the harsh sting out of them and make them a little sweeter-a short 10-minute bath is all it takes, then drain well and sprinkle over your sauce for the perfect crunch alongside some nice pickle coins and shredded iceberg.This Big Mac recipe tastes just like your favourite McDonald’s burger with juicy hamburger patties, sesame seed buns and secret sauce.
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For the perfect copycat patty, we divide the pound of ground beef-80% fat works best here-into 8 balls weighing 2 ounces each, then flatten them to a disc that measures almost 5" across to create a nice thin burger. To make four Big Macs, you need eight pairs of buns: Each Big Mac uses two bottom buns and one bun top to hold two patties. You'll make more sauce than is needed for four burgers, but it's a versatile condiment that you can put on anything from french fries to eggs. In an airtight jar, it can keep in your fridge for up to 10 days-if it lasts that long. Once a trade secret, all it takes is whisking together mayonnaise, sweet pickle relish, yellow mustard, and ketchup (for that trademark pink color) with vinegar, garlic powder, onion powder, and paprika. The special sauce is arguably what makes the Big Mac THE BIG MAC. And trust us, making one yourself is sooooo rewarding and SO worth it. There's no denying the power of the Big Mac. From the bun to patty ratio, to the smooth, melty American cheese, and of course the special sauce, everything about it is perfect. Which is why we decided to recreate our very own Big Mac.