Copycat McDonald’s Big Mac Sauce Recipe

I finally nailed a Big Mac Sauce Recipe that makes store-bought burgers jealous and turns fries into a mandatory accessory.

I’m obsessed with this Big Mac Sauce Recipe because it tastes like the Mcdonald’s Big Mac Secret Sauce but better straight from my own kitchen. I love the tangy bite from mayonnaise and sweet dill pickle relish that somehow makes every burger next-level.

It’s messy, bright, and weirdly comforting without being sappy. And yes, it squishes out the sides when you bite in.

I crave that salty-sweet balance all the time, more than fries sometimes. But mostly I just want a jar in the fridge ready to smear on anything that needs personality.

I’ll fight you for the last drop.

Ingredients

• Mayonnaise, creamy base that makes it rich and stick to your burger.
• Plus sweet dill pickle relish, gives crunchy tang and little bursts of sweetness.
• Ketchup, adds tomato sweetness and familiar fast-food taste you’ll recognize.
• Yellow mustard, brings a bright bite and classic burger tang you want.
• Basically white vinegar, gives a sharp zip that cuts through the creaminess.
• Granulated sugar, tiny sweet boost that balances tang and makes it addictive.
• Onion powder, subtle savory note that feels like onion without the crunch.
• Garlic powder, warm background flavor that makes everything taste more rounded.
• Paprika, a mild smoky color and gentle warmth you barely notice.
• Pinch of salt, wakes up all the flavors so it doesn’t taste flat.

Ingredient Quantities

• 1/2 cup mayonnaise (full fat tastes best, but light works)
• 2 tablespoons sweet dill pickle relish
• 1 tablespoon ketchup
• 1 tablespoon yellow mustard
• 1 teaspoon white distilled vinegar
• 1 teaspoon granulated sugar
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Pinch of salt, to taste

How to Make this

1. Dump 1/2 cup mayonnaise into a small bowl, use full fat if you want richer flavor, but light will work too.

2. Add 2 tablespoons sweet dill pickle relish and 1 tablespoon ketchup, stir until the mixture looks smoothish.

3. Spoon in 1 tablespoon yellow mustard and 1 teaspoon white distilled vinegar, mix again.

4. Sprinkle 1 teaspoon granulated sugar, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder and 1/2 teaspoon paprika over the top.

5. Add a pinch of salt, then taste and adjust a little if you think it needs more sugar or vinegar, everyone likes it slightly different.

6. Whisk everything together vigorously until creamy and no clumps remain, scraping the sides with a spatula so nothing’s wasted.

7. Cover and chill at least 30 minutes so the flavors marry; it gets way better after resting.

8. Store in an airtight container in the fridge for up to a week, give it a quick stir before using if it’s been sitting.

Equipment Needed

1. Small mixing bowl
2. 1/2 cup measuring cup and tablespoon measuring spoons (for precise amounts)
3. Teaspoon measuring spoons
4. Small whisk
5. Rubber spatula or spoon for scraping the sides
6. Tablespoon or small serving spoon for spooning the sauce
7. Airtight container or jar for chilling and storage
8. Refrigerator to chill for at least 30 minutes

FAQ

Copycat McDonald’s Big Mac Sauce Recipe Substitutions and Variations

• Mayonnaise: swap for plain Greek yogurt (thinner, tangier), avocado mayo for a richer, slightly greener flavor, or sour cream if you want a tangy, less oily result.
• Sweet dill pickle relish: use finely chopped dill pickles plus a pinch of sugar, try bread-and-butter relish for a sweeter profile, or chopped cornichons for extra tang and crunch.
• Ketchup: replace with tomato paste loosened with a little water plus a touch of sugar and vinegar, or use tomato sauce with a dash of sweetener, or sriracha ketchup for a spicy kick.
• Yellow mustard: use Dijon for a smoother, sharper taste, spicy brown mustard for more texture and heat, or mix 1/2 tsp mustard powder with a little vinegar and water if you dont have prepared mustard.

Pro Tips

1. Let it sit longer than 30 minutes if you can, even overnight is better. Flavors really mellow and blend, so what tastes kinda sharp right after mixing will be much smoother the next day.
2. Warm the mayo slightly by leaving the bowl at room temp for 10 minutes before mixing if your mayo is straight from the fridge. It emulsifies easier and you get a silkier texture, less clumpy.
3. If you want more zip, add more vinegar or a tiny splash of pickle juice instead of more mustard. If it gets too tangy, fix it with a little extra mayo or a pinch more sugar. Taste as you go, not just at the end.
4. Use a fork or small whisk and scrape the sides well while mixing, then press the relish a bit against the bowl to release more juice. That little extra liquid helps everything come together and makes the relish pieces less chunky.

Copycat McDonald's Big Mac Sauce Recipe

Recipe by Jess Jones

0.0 from 0 votes

I finally nailed a Big Mac Sauce Recipe that makes store-bought burgers jealous and turns fries into a mandatory accessory.

Pin

Servings

6

servings

Calories

139

kcal

Equipment: 1. Small mixing bowl
2. 1/2 cup measuring cup and tablespoon measuring spoons (for precise amounts)
3. Teaspoon measuring spoons
4. Small whisk
5. Rubber spatula or spoon for scraping the sides
6. Tablespoon or small serving spoon for spooning the sauce
7. Airtight container or jar for chilling and storage
8. Refrigerator to chill for at least 30 minutes

Ingredients

• 1/2 cup mayonnaise (full fat tastes best, but light works)

• 2 tablespoons sweet dill pickle relish

• 1 tablespoon ketchup

• 1 tablespoon yellow mustard

• 1 teaspoon white distilled vinegar

• 1 teaspoon granulated sugar

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon paprika

• Pinch of salt, to taste

Directions

• Dump 1/2 cup mayonnaise into a small bowl, use full fat if you want richer flavor, but light will work too.
• Add 2 tablespoons sweet dill pickle relish and 1 tablespoon ketchup, stir until the mixture looks smoothish.
• Spoon in 1 tablespoon yellow mustard and 1 teaspoon white distilled vinegar, mix again.
• Sprinkle 1 teaspoon granulated sugar, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder and 1/2 teaspoon paprika over the top.
• Add a pinch of salt, then taste and adjust a little if you think it needs more sugar or vinegar, everyone likes it slightly different.
• Whisk everything together vigorously until creamy and no clumps remain, scraping the sides with a spatula so nothing's wasted.
• Cover and chill at least 30 minutes so the flavors marry; it gets way better after resting.
• Store in an airtight container in the fridge for up to a week, give it a quick stir before using if it’s been sitting.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 31g
• Total number of serves: 6
• Calories: 139kcal
• Fat: 14g
• Saturated Fat: 2.1g
• Trans Fat: 0g
• Polyunsaturated: 3.5g
• Monounsaturated: 8g
• Cholesterol: 7.8mg
• Sodium: 216mg
• Potassium: 20mg
• Carbohydrates: 3g
• Fiber: 0.2g
• Sugar: 2g
• Protein: 0.3g
• Vitamin A: 25IU
• Vitamin C: 0.5mg
• Calcium: 3mg
• Iron: 0.13mg