Let me save you the drive-thru trip. If you want that iconic Big Mac flavor without leaving the house, this homemade sauce hits! I’ve been sharing tried-and-true recipes on my website for 10 years, and when I say this tastes just like the real deal, I mean it. I’ve tested and tweaked it to taste just like the original—but better, because you know exactly what’s going in it.
My recipes are always built with everyday ingredients and real flavor in mind, and this one’s no different. You can trust it’ll come out right every time, because I’ve done the trial-and-error for you, and it's easy. I spent a lot of my childhood wondering what is in the sauce. You will love this sauce with my Big Mac Potato Bowls and Big Mac Cheeseburger Salad recipe.
Table of Contents
Big Mac Sauce Ingredients
Consider McDonald's Secret Sauce unlocked with this copycat version! I love making sauces at home and after this one, you will too. McDonald's and other restaurants are known for adding things to their food and sauces that aren't exactly necessary. When you make it at home, you know exactly what goes into it!
The sauce does not have ketchup. A former McDonald's corporate chef shared a base recipe and it gets its color from paprika.
- Mayo: This is the creamy base that holds everything together. It gives the sauce that rich texture and smooth mouthfeel that’s essential in every bite. Swap out mayo with plain Greek yogurt or sour cream if you need an alternative.
- Mustard: It’s what gives the sauce that little zing and balances the sweet and savory flavors.
- Sweet Pickle Relish: It adds just the right amount of sweetness and texture, with a vinegary bite that helps mimic that signature Big Mac flavor.
- Vinegar: Just a splash makes a big difference. It brightens up the whole sauce and keeps it from tasting flat. White wine vinegar gets it even closer to the original.
- Paprika: Adds a pop of color and a gentle smokiness. I love smoked paprika, but standard works great.
- Garlic Powder and Onion Powder: Thse add that classic burger sauce taste without having to chop anything.
- White Pepper: I know, I know! It's optional if you don't have it. I always have it because I make my own Cajun seasoning, which calls for it. A little more delicate than black pepper, white pepper adds a smooth, gentle heat without changing the color or standing out too much. Use black pepper or omit it completely if you need to swap it out.
How to Make Big Mac Sauce
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Combine mayo, mustard, relish, vinegar, paprika, onion powder, garlic powder, and white pepper in a bowl. Stir to combine.
- Serve immediately or store the sauce covered in the fridge for a couple of hours. This will allow the flavors to sit and meld together.
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Variations and Substitutes
If you're looking for a version with less calories and higher protein, swap out a lot of the mayo for plain Greek yogurt. I love it this way. I use ¾ cup plain Greek yogurt and 2 tablespoons of mayo and that results in 100 calories and 4 grams of protein for ⅓ cup of Big Mac Sauce.
Sour cream or plain Greek yogurt it a great swap if you want a no mayo version of the sauce.
How to Thin Out The Sauce
Add a little water if your sauce is too thick. This is especially necessary if you swap out mayo for something else. The consistency will be a lot thicker, but water will do the trick for thinning it out and making the sauce creamy.
Pair this sauce with my favorite burger recipes: How to Grill Burgers, Traeger Burgers, Air Fryer Cheeseburgers, and Kings Hawaiian Sliders.
What to Use the Sauce For Besides Burgers
My Cheeseburger Quesadillas went viral on Facebook for a reason. You can also use it as a dipping sauce for Cajun Fries or Air Fryer Homemade Onion Rings.
You can also use it as a spread for sandwiches and wraps. My BLT Wrap works great.
Homemade Big Mac Sauce Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 1 cup mayo See notes for substitutes.
- ¼ cup sweet pickle relish
- 2 tablespoons mustard
- 1 teaspoon white vinegar
- 1 ¼ teaspoons paprika I like smoked paprika, but regular works.
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ⅛ teaspoon white pepper
Instructions
- Combine all of the ingredients and stir well to combine.
- Serve immediately or store the sauce covered in the fridge for a couple of hours. This will allow the flavors to sit and meld together.Add a little water if your sauce is too thick. This is especially necessary if you swap out mayo for something else. The consistency will be a lot thicker, but water will do the trick for thinning it out and making the sauce creamy.
- Taste repeatedly and make adjustments to the sauce to suit your taste.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions
It’s creamy, a little tangy, and a little sweet. The mayo makes it smooth and rich, the mustard and vinegar give it a little zip, and the sweet pickle relish adds just enough sweetness to balance it all out. You’ve also got some garlic and onion in there to make it taste like more than just a sandwich spread.
Nope. Big Mac sauce is not the same as Thousand Island. This homemade version skips the ketchup and sticks to the original flavor profile.
Quality mayo is best, or your favorite. I recommend Hellmann's or Duke's (a classic for Southerners!).
You can, but the flavor will be tangier and less sweet. For the most authentic taste, stick with sweet relish.
Stored in an airtight container, it’ll last about 1 week in the fridge.
The ingredients are already dairy-free.
Not recommended—the texture may separate and become watery when thawed.
Definitely! Add a pinch of cayenne pepper, hot sauce, or diced jalapeños to kick up the heat.
Yes, but it will alter the flavor profile. Sweet pickle relish adds a characteristic sweetness, while dill relish or chopped pickles will make the sauce tangier.
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