There are sauces that spread above. And there are sauces that you have to taste with your fingers before adding them to anything. The Big Mac sauce is part of the second category: it is the liquid gold of the world of fast food which, with few precautions, becomes haute also at home. And now? Now you can do it yourself. And this is better.
Big mac salsa?! It is not simply a mix of mayonnaise and pickles, even if the amateurs believe it. It is a symphony of Umami, where every note – from sweet sauce Delicate vinegar and garlic merge into something that brings you back to the memories of the first bite of a big Mac.
Gourmet version? Obviously. Best composition, best flavors, no industrial grayness. You can prepare it with a better mayonnaise, play with mustard (fasting? Yes, thank you), use the smoked paprika and add a pinch of irony when I serve it as a condiment for a blood hamburger with Camembert and Rocket.
See also
>Salsa Big Mac
Big Mac sauce with one foot in fast food and the other in gourmet paradise
If you think that Big Mac sauce is only “a kind of mayonnaise”, then a great revelation awaits you. This recipe is not for those who count calories, but for those who count “Mmm, one again, please!”
ingredients
- 1 cup of mayonnaise (do not read, use that of good quality!)
- 2 tablespoons of sweet salsa of sottaceti (if you don’t have it, chop the sottacets “like a drop onion”)
- 1 tablespoon of yellow mustard (if you like, use the one of fasting with champagne)
- 1 teaspoon of white vinegar
- 1/2 teaspoon of smoked paprika (if it is not smoked, return to the shop immediately)
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of garlic powder
- A pinch of ground white pepper
Instructions
- In the bowl you have kept for the salad, mix all the ingredients carefully. Not with a food processor. With a spoon. Hand. Love.
- When the mixture becomes smooth as promised before the Monday Diet, transfer it to a jar or in a container with a lid.
- Place it in the refrigerator for at least 30 minutes to mix the flavors.
- And then … boom! – Spread it on a homemade hamburger, put it on the french fries or dip it in toasted bread.
This sauce is not just “something to add”. There is a reason for hamburger At home, they turn it from a Sunday classic to a gourmet poster. It is proof that you take your kitchen seriously. It is the first thing a guest will ask: “Where did you buy that sauce?”
And you will say calmly: “I didn’t do it”. I did it. For myself. And now for you too.
PS: If you need your guests and tell you that it is better than that of McDonald’s, you just nod. And never reveal the recipe. Unless they really ask you. Or if you want to impress them. Or if someone offers you wine.
