Homemade big mac sauce made from ingredients you probably already have in your cupboards. Swap regular mayo for vegan mayo to make this entirely vegan too.
To be honest, it’s been such a long time since I ate an actual big mac that I can’t really comment on exactly how close to the original this is but:
a) it didn’t require a list of ingredients I had never heard of and would never use again (as most recipes I found online did)
b) it seriously satisfied a pregnancy craving for that creamy tangy delicious sauce.
For a make at home version, this really is a winner and will be a regular here on burger night or when we do BBQ’s in summer (gosh, I can’t wait for BBQ’s in summer).
I slathered this on a Fry’s vegan burger, with sliced iceberg lettuce, very finely chopped onion, and a couple of gherkins (I only discovered gherkins this pregnancy – where have they been all my life?!). The double burger in the photo was hubby’s, I promise.
Let me know what you think if you make it, I hope you enjoy it as much as I did 🙂 L x
Homemade Big Mac Sauce
- 4 tsp mayo (I use Plamil vegan mayo)
- 2 tsp ketchup
- 1 tsp yellow mustard (French’s or hot dog mustard)
- 2 slices of gherkin / dill pickles chopped super small
- Mix all ingredients and leave in fridge for at least one hour for flavours to mingle.