The key to re-creating the Big Mac is obviously perfecting the Big Mac sauce. Some say it’s simply Thousand Island, but the clever folks at McDonald’s deserve much more credit for this masterpiece we crave.
In order to re-create the sauce, I had to ensure that I had a supply that I could taste on its own—away from the other great flavors this burger stacks. So I requested “extra on the side.” The friendly woman behind the counter didn’t flinch. She quickly produced a sundae cup half-filled with the neon, salmon-colored sauce. When I took a big sniff, all I could smell was a chemicalesque aroma. Tasting, on the other hand, yielded that wonderful flavor. Several tastings and I was convinced. The secret ingredient? Mustard. Simple yellow mustard. Add that and a pinch of sugar to a Thousand Island–style sauce, and you’ll be surprised how closely it resembles the real deal. – Chef Devin
Yield: 2/3 cup; 4 servings
• 1⁄3 cup low-fat mayonnaise
• 2 teaspoons dill pickle relish
• 2 teaspoons ketchup
• 2 teaspoons sugar
• 2 teaspoons yellow mustard
• 1 tablespoon + 1 teaspoon finely chopped white onion
1. In a small bowl, combine the mayonnaise, relish, ketchup, sugar, and mustard. Stir to blend well. Cover and refrigerate for up to 1 month.
2. Stir in the onion just before serving.
Serve on Chef Devin’s McDonald’s Big Mac
Reprinted from Fast Food Fix by Devin Alexander (c) 2006 by Devin Alexander. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735. www.devinalexander.com