While McDonald’s special sauce is copyrighted, it isn’t quite a secret — the recipe has been bandied about on the Internet for awhile now, apparently — now we’ve got the list of makings from the mouth of Executive Chef Daniel Coudreaut himself (aka the man who found nothing unhealthy on McD’s menu). The ingredients are discussed in what is reportedly a marketing video out of the company’s Canada arm.
After someone named “Christine” asks via some kind of purported social media flashed on a screen, “What’s in your special sauce?” Coudreaut gets comfortable in the video by removing his white chef’s jacket to cook an at-home Big Mac.
He wastes no time saying that the sauce isn’t a secret anymore, and shows the ingredients he’s using to make it: mayo, sweet pickle relish, yellow mustard, onion powder, white wine vinegar, garlic powder, and paprika. Although in what amounts, you’ll have to figure out for yourself.
The rest of the steps are pretty unsurprising — make a stacked cheeseburger using cookie cutters to create perfect beefy circles and pile all the ingredients on that you want.
Anyone else feel kind of deflated at such an anti-climactic unveiling? Not that McDonald’s has ever registered on our scale of climactic event companies.
Previously in McDonald’s Canada and its new campaign of openness: Creating A Burger Optimized For Photos, Not For Eating
“What is in the sauce that is in the Big Mac?” [McDonald's Canada YouTube]
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I haven’t had a Big Mac in the better part of 30 years, but I’m doing these at an upcoming dinner party with fresh ground beef, parsley/truffle fries, apple cardamon turnovers, mudslide milkshakes, and a bowl of complimentary cholesterol meds.
Can I eat at your place at an upcoming dinner party?
Forget the Big Mac.
Tell us how to make delicious McRibs at home!
Think smaller, and more legs.
It’s my understanding that the animal from which they made the McRib may now be extinct. Rotten luck, that.
Homer: Are you saying you’re never going to eat any animal again? What about bacon?
Lisa: No.
Homer: Ham?
Lisa: No.
Homer: Pork chops?
Lisa: Dad, those all come from the same animal.
Homer: Heh heh heh. Ooh, yeah, right, Lisa. A wonderful, magical animal.
it’s made from the pockets of the pocket fox.
i want to know how to make stacker sauce from burger king!
I suspect it’s just jerk Seitan.
Seitan is kind of a jerk.
He said ingredients found in a supermarket. Not the actual ingredients they use. Yawn. Misleading title.
guessing it might be a bit tough to track down polysorbite 80, carageenan gum and FD&C yellow #82
I’m sure in 2030 polysorbite 80 is available at the corner market, but in 2012 it’s a little hard to come by.
I don’t understand the appeal of the Big Mac. Even as a meat eater, I found McD’s gross.
Second that. If I’m forced to eat at McDonald’s because it’s literally the only choice, I will get a grilled chicken salad, or a snack wrap. I tried the Angus bacon burger, and while it tasted good when I ate it, I felt sort of bloated and weird for a while after eating it.
The real secret to Big Macs is how to remove the bread to achieve the proper bread-to-beef ratio. As I recall, you remove the bottom bun and then flip around the middle bun so that you have Top – beef – beef – middle. Both outer edges are dry so you can hold it.
Burger King should never have gotten rid of the Big King….that was the way a Big Mac SHOULD be, i.e. a decent amount of beef
You know, growing up in MS I hated McDonalds. Their food always tasted gross. Then I moved to North Texas. I know they get the exact same ingredients, but somehow the MS McDs tasted terrible while the TX McDs tastes… good. Not the best ever (mmm, I live that title to Smash Burger), but good. It seems to me that people weren’t trained well (or just didn’t care) in MS, and that makes a very big difference in the quality of food.
That being said, I don’t particularly enjoy the Big Mac. I don’t like the sauce or the extra bun. :-/
OMG I freaking love Mac Sauce!!! I always get it on the side so I can dip my fries in it! I used to ask for extra on the big mac, but then they would over do it and it’d be one big soggy mess.
That big mac looks closer than the official big mac picture than any actual big mac I’ve ever seen.
You could spend a lot of time trying to figure out how to mix those ingredients to the proper taste, or you could go to the store and buy a bottle of thousand island dressing.
It’s hard to climax with the creepy clown always watching over me there.
Haven’t you stopped raping kids in the ball-pit?
do do do do do do do do do do do
Ok, I’ll take mercy on ya.
I’d ask what is the meat in a Big Mac first.
I suspect a nifty grind of mechanically separated horse, kangaroo, nutria, and pigeon.
do you know how much kangaroo meat would cost??
I think it’s a regional thing: in the northeast, probably more pigeon; in the south, heavy on the nutria.
One of the “Big Secrets” books said the sauce was mostly a Thousand Island dressing variation.
Man, McDs is making a serious effort to try and show people don’t have to worry about their food. Considering they have considerable clout in Washington and their franchise owners are usually loaded (and by extension usually have the ear of state politicians), what do they know that the rest of us don’t?
It’s thousand island right?