Mcdonaldsbigmacsauce Recipes
MCDONALDS BIG MAC SAUCE
I see there is another version of this recipe on here. I found this somewhere, but have never tried, it, so I am not sure which one is better.
Provided by Roxin
Categories Sauces
Time 20m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients and stir well.
- Place sauce in covered container and refrigerate for several hours or overnight.
- Stir the sauce a couple times as it chills.
Nutrition Facts : Calories 869, Fat 71.6, SaturatedFat 10.1, Cholesterol 40.7, Sodium 2076.2, Carbohydrate 60.3, Fiber 0.5, Sugar 30.8, Protein 2
MCDONALD'S BIG MAC SAUCE COPYCAT RECIPE
I found this in a copycat cookbook I got at the library. It is very nice. This is what it says in the intro for this recipe "This fast food classic comes from a McDonald's Manager's Handbook published in the late 1960s. The chain has since replaced the sauce with the more well-known "secret sauce." "
Provided by queenbeatrice
Categories Sauces
Time 5m
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix everything very well in a small container.
- Microwave 25 seconds, and stir well again.
- Cover, and refrigerate at least 1 hour before using (to allow all of the flavors to "meld").
Nutrition Facts : Calories 42.5, Fat 3.3, SaturatedFat 0.5, Cholesterol 2.1, Sodium 146.7, Carbohydrate 3.3, Fiber 0.1, Sugar 2.4, Protein 0.1
BIG MAC SAUCE
Make and share this Big Mac Sauce recipe from Food.com.
Provided by Broke Guy
Categories Sauces
Time 2m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine with a whisk. Allow it sit at room temperature for 10 minutes and can be refrigerated for up to 3 days covered.
- Use a butter knife to smear onto your Big Mac Sandwich.
THE BIG DOUBLE CHEESEBURGER & SECRET SAUCE
Forget the takeaway and make homemade cheeseburgers - double decker versions. With gherkins, crisp lettuce and a secret sauce, they take some beating
Provided by Barney Desmazery
Categories Dinner
Time 40m
Number Of Ingredients 15
Steps:
- Tip the onions into a small bowl and pour over boiling water from the kettle until just covered. Leave to cool. Put all the sauce ingredients in another small bowl, then add 1 tbsp of the cooled onion water and mix until everything is evenly combined. Set aside.
- Halve two of the burger buns, then cut a thick slice from the middles of the other two buns. Toast or grill the middle slices on both sides and the other buns only on the cut sides, then set aside. Heat the oven to 100C/80C fan/gas 2.
- Divide the mince into four loose piles and season. Heat ¼ tbsp of the oil in a heavy frying pan or skillet over a high heat and put one of the piles of beef in the pan. Working quickly, cover with a square of baking parchment and carefully use a second pan to press the beef patties down - be careful of the heat and rising steam as you do this. Keep the patties pressed down for about 10 seconds, then remove the weight and the paper, and leave the burger to cook for 2 mins more. Turn the patties and press down using a spatula, cooking for another 1 min. Transfer to a tray and keep warm in the oven while you cook the other burgers in the same way.
- When all the patties are cooked, it's time to assemble the burgers. Spread some sauce over the bun bases, scatter with onions, then add lettuce, followed by a cheese slice, then a patty, a few gherkin slices and a middle slice of toasted bun. Spread over more sauce, then add more onions, lettuce, another patty and the bun tops. Serve with the oven fries and extra sauce on the side, if you like.
Nutrition Facts : Calories 893 calories, Fat 37 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 56 grams protein, Sodium 3.3 milligram of sodium
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