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Big Mac Sauce

Glass jar with bec's big mac sauce and a spoon showing consistency

The lovely Janene recently asked me if I had a recipe for Big Mac Sauce; well, I didn’t, but I love a challenge, and I think I’ve nailed it. I shared this burger sauce recipe on our Facebook Group page last week, inspiring others to make it. What about you?

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Ingredients I chose to use for the burger sauce:

  • Non-flavoured oil (I used sunflower) – We start this recipe by making a mayonnaise, but we’re going to pasteurize those eggs to help keep it longer.
  • Whole eggs I like to use the whole egg (I hate unnecessary waste). Here’s a post all about eggs.
  • Flaked sea salt it’s much nicer than table salt I love the pink Murray valley brand.
  • White wine vinegar you could use anything pale in colour here, I always have a few to choose from in my pantry. after all, it doesn’t go off.
  • Dijon mustard I chose this lovely mild mustard but once again you could use what you have
  • Sugar just a touch to add sweetness, but you could leave this out if you really want to.
  • Sweet paprika for a hint of flavour and colour, however next time I’m going to use smoked, I think that will be a brilliant twist.
  • Garlic granules I purchase granules rather than powder, I’ve had too many jars of powder set like concrete. 🙂
  • Onion powder If you have it, or use onion flakes but you’ll need to blitz them first.
  • Tomato sauce I used my Bec’s tomato sauce but you can use whatever you have on hand it’s only a little bit
  • Gherkins I suppose these are optional, but I love the taste of them as you come across them. Use more or less what ever you like.

Some other sauces you may like:

Bec’s Tomato Sauce – I get so many emails about how wonderful this one is.

Tikka Masala Paste – Ok so this isn’t a sauce as such, but it does have amazing flavours.

Glass jar with bec's big mac sauce and a spoon showing consistency

Big Mac Sauce

5 from 5 votes

5 stars tells us you love the recipe

This recipe is so fabulous. We've pasteurized the eggs so you can keep it longer without any fear. It's so tasty you can use it on whatever you like (Hamburgers are good, but it also works well on vegetables).
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 3 hours 15 minutes
Difficulty Easy
Course Sauce
Cuisine American
Servings 10
Method Thermomix


  • 1 Thermomix


  • 300 g non flavoured oil I used sunflower
  • 95-100 g whole eggs Weight does not include shell
  • 3 g 1 teaspoon flaked sea salt
  • 30 g white vinegar I used white wine
  • 2 teaspoons Dijon Mustard
  • ½ teaspoon sugar
  • 1 teaspoon sweet paprika
  • ½ teaspoon garlic granules you could use powder
  • ½ teaspoon onion powder
  • 20 g tomato sauce I used my Bec’s tomato use what you have
  • 20 g gherkins chopped or more if you like them.


  • *Do not adjust the ingredients or time for this recipe.
  • Place a small jug on top of the mixing bowl lid. Weigh the oil into it and set it aside to use later.
  • Place all the ingredients into the TM bowl except the oil, tomato sauce and gherkins. Pop the lid on and place the simmering basket on top of the lid, then Set for 5 mins/65°c/ speed 4
  • Remove the lid and allow it to cool for 15 mins. This will drop the temp, so the next stage emulsifies nicely.
  • Once cooled for 15 minutes, add the butterfly to the bowl and replace the lid. Add the MC to the top of the lid and set the TM to speed 3.5, slowly start pouring the oil onto the mixing bowl lid, letting it trickle into the mixing bowl to emulsify. You need to go slow at the start, but once you’re halfway and the mix is starting to emulsify, you can add it faster. This step should take around 3 minutes.
  • Remove the butterfly and scrape down the contents of the bowl. Add the gherkins and tomato sauce and mix again with the MC in place for 4 seconds/speed 6


  • Remove from the bowl and set in the fridge to chill.
  • Three hours is good, but it will taste even better if you can make it the day before.
  • If you add it to a clean jar, it should last up to 2 weeks.

Want to know more?

If you love sauces and sides, you have to check out my Online Course “A Bit On The Side”   It’s filled with chef tips and loads of recipes. Over 40 in fact!

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  1. Have just put my jars in the fridge…..can’t wait to try this sauce in a day or so! Will be giving one jar to a relative who is an amazing cook, can’t wait to get his opinion too!

    1. Hi Madeline,

      I knew someone would ask. ? I chose to use the Thermomix so I could easily pasteurize the eggs. Without the Thermomix, you would have to do it over a double boiler and use a temperature probe.
      Or, of course, you could make (or purchase for that matter) mayonnaise and add the sweet paprika, garlic granules, onion powder, tomato sauce and gherkins. Don’t forget to pop it in the fridge and let the flavours develop for a bit before using it though.

      Or you could buy a Thermomix heheheheeee

  2. 5 stars
    I’ve been keeping my garlic and onion powders in the fridge. Sort of counterintuitive, but it seems to have worked. I got really mad with the jars of concrete that formed in a very short time, but it does annoy me that they’re not with my spices. I had previously tried those silica sachets but they were next to useless.

    1. Ok, that sounds good, did you dry and mill your garlic and onion powder yourself or is it a purchased product that you use?

      There are two kinds of silica sachets, one to reduce moisture and one that reduce gasses that make things go off faster.

5 from 5 votes (4 ratings without comment)

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