McDonald’s Chef Shares “Secret Sauce”

The iconic McDonald’s burger has a special sauce: Big Mac Sauce. Some say a Big Mac tastes so good because of this sauce. Well, we found what appears to be the Big Mac Sauce recipe itself.

Chef Mike Haracz is the former corporate chef for McDonald’s, and he shared the recipe for Micky D’s legendary sauce. Apparently the sauce originated in the 1970s when then-CEO Ray Kroc combined two different sauces. That sauce was changed in the 1990s, and in 2004, Big Mac Sauce went back to Kroc’s original recipe.

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Mike Haracz claims the version here is as close to the real Big Mac Sauce recipe as you’ll ever get (unless you want to make it in 1000-gallon batches). People often think the sauce’s color comes from mixing ketchup and mayonnaise. Mike says there is no ketchup in the blend. The yellow color actually comes from a mix of mustard and paprika.

The rest is a mayonnaise base kicked up white wine vinegar, sweet pickle relish, onion powder, granulated garlic, and a hint of white pepper. This combo is part of what makes the Big Mac so unique.

Thanks to this Big Mac Sauce recipe, you can now enjoy the craveable flavor of a Big Mac at home, with your own burgers.

Big Mac Sauce

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Chef Mike Haracz, an R&D chef for large corporations and former corporate chef for McDonald’s shared this recipe which he claims is very close to the recipe for Big Mac Sauce. He says there is no ketchup in the blend.

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Makes:

Servings: 24 (1 tablespoon servings)

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Takes:

Prep Time: 5 minutes minutes

Chilling Time: 30 minutes minutes

Total Time: 35 minutes minutes

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About the mustard. Dusseldorf mustard is similar to Dijon mustard but usually a bit darker in color and stronger in flavor. Some are from Dusseldorf, Germany, and some are made in the U.S. Koops is a popular brand. If you don’t have it or can’t find it, you can use Dijon in this recipe if you wish. About the garlic. Granulated garlic has larger particles than garlic powder, so if you use the powder, cut the amount to 3/4 teaspoon (25% less). About the vinegar. Feel free to use distilled white vinegar or rice wine vinegar. But I wouldn’t recommend cider vinegar.

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

• Mix. Whisk all the ingredients together in a small bowl.

• Chill. Cover and refrigerate for 30 minutes before using. Leftovers will keep covered and chilled for a few days.

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Serving: 1tablespoon | Calories: 68kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 94mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 46IU | Vitamin C: 0.4mg | Calcium: 2mg | Iron: 0.1mg