The Big Mac is one of McDonald’s most iconic burgers; it consists of a three-layered bun, with two burger patties, one slice of cheese, shredded lettuce, a sprinkling of diced onions, two pickles and a slathering of Special Sauce. But what are the ingredients that make the Special Sauce?
Back in 1967, McDonald’s franchise owner Jim Delligatti was the inventor of the Big Mac; a double patty, triple bun creation with layers of Special Sauce.
Over the next few years, the Big Mac Sauce ingredients were fine-tuned, and two different versions of the sauce were used in the burgers.
To eliminate inconsistency, a single recipe was developed that satisfied customers who had a taste for either one. This became Big Mac® Sauce recipe “72” according to McDonald’s US.
The recipe was again tweaked in 1991 and remained that way until 2004 when it was reverted to the original recipe.
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McDonald’s Big Mac Sauce – Kitchen Tips Online copycat recipe
(The recipe should make enough sauce for four or five burgers.)
Half a cup of mayonnaise
Two tablespoons of sweet relish
Half a teaspoon of white vinegar
Half a teaspoon of onion powder – not chopped onions
Half a teaspoon of garlic powder
Half a teaspoon of paprika
Half a tablespoon of mustard
Method:
Add all of the ingredients into a bowl and mix.
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White vinegar is “the one ingredient that you could deviate from a little bit,” he added. “If you only had red wine vinegar, for example, that would work fine.”
Mike also said, “there is no Ketchup in Big Mac Sauce” despite what many customers think.
The Big Mac is served with a portion of fries if customers opt for the meal deal, but fries were not always on the menu.
McDonald’s originally sold barbeque food, and when it pivoted towards burgers, the first chain to sell 15-cent hamburgers accompanied them with chips, not fries. Crunchy fries joined the menu in 1949, replacing chips.