Burger Sauce Recipe Big Mac

Ingredients

This recipe for burger sauce mayonnaise-based, and tastes a lot like the special sauce from a Big Mac. It is great for dipping your favorite French fries or spreading over your favorite burger. To make the sauce you will need the following ingredients:

1 cup mayonnaise
2 tablespoons ketchup
1 tablespoon sweet relish
1 teaspoon white vinegar
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce

Instructions

The process for making burger sauce is very simple. All you need to do is mix all the ingredients together in a medium bowl until everything is combined. The sauce will keep in the refrigerator for up to a week. You can also use it to top burgers, hot dogs, and sandwiches, or use it as a dip for French fries, onion rings, and other fried foods.

To begin, add the mayonnaise, ketchup, sweet relish, white vinegar, sugar, garlic powder, onion powder, paprika, and Worcestershire sauce to a medium bowl. Use a whisk to combine all the ingredients until they are completely blended. The sauce should have a creamy texture, with a slightly tangy flavor.

Once the sauce is blended, transfer it to an airtight container and store it in the refrigerator for up to a week. You can use it as a dip for French fries, onion rings, and other fried foods, or as a topping for burgers, hot dogs, and sandwiches.

Nutrition

This burger sauce recipe is easy to make and tastes great. It is also relatively low in calories and fat, making it a healthy alternative to other sauces. One tablespoon of the sauce contains about 60 calories, 5 grams of fat, and 1 gram of protein. It is also a good source of vitamins A, C, and E, as well as iron and calcium.

This sauce is a great way to add flavor to your favorite dishes without adding too many calories or fat. And, it’s so easy to make that you can have it prepared in just a few minutes. So next time you’re craving a burger or fries, try this delicious and healthy burger sauce recipe.