This Big Mac sauce recipe is the burger sauce we made at Oviinbyrd: creamy, tangy, lightly smoky and textured with finely chopped cornichons and shallots. It is built around the familiar balance of mayonnaise, mustard, pickle and acidity, but Dijon, La Costeña chipotle paste and smoked paprika give our kitchen version more bite and depth.
Recipe note: This is Nishar Diwan’s professional-kitchen recipe from Oviinbyrd, not McDonald’s official formula.
Big Mac sauce recipe at a glance
- Yield: approximately 1.3 litres
- Preparation: 10 minutes
- Resting time: at least 30 minutes; overnight is ideal
- Cooking: none
Ingredients
- 1 litre mayonnaise
- ¼ cup (60 millilitres) ketchup
- 6 tablespoons (90 millilitres) Dijon mustard
- 1 tablespoon (15 millilitres) La Costeña chipotle paste
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- ¾ teaspoon smoked paprika
- ¼ teaspoon chipotle powder
- 2 tablespoons (30 millilitres) apple-cider vinegar
- 2 tablespoons finely brunoised shallots
- ½ cup finely chopped cornichons
Method
1. Build the flavour base
Whisk together the ketchup, Dijon mustard, chipotle paste, apple-cider vinegar, onion powder, garlic powder, smoked paprika and chipotle powder until smooth.
2. Add the mayonnaise
Mix the flavour base thoroughly into the mayonnaise until the colour and seasoning are completely uniform.
3. Add the texture
Fold in the finely brunoised shallots and chopped cornichons.
4. Let it rest
Cover and refrigerate for at least 30 minutes before using. Overnight is better: the shallot softens and the smoke, mustard and vinegar settle into the mayonnaise.
Why this Big Mac sauce recipe works
Dijon gives the sauce a sharper backbone
We used Dijon rather than yellow mustard at Oviinbyrd. It is less simply tangy and more savoury, allowing the sauce to stand up to beef, melted cheese, pickles and a toasted bun without tasting flat.
Chipotle supplies depth, not just heat
La Costeña chipotle paste and a small amount of chipotle powder bring smoke and a slow warmth. Smoked paprika reinforces that flavour without turning the sauce into a hot sauce.
Cornichons and shallots prevent it from becoming one-note
The cornichons add acidity, salinity and crunch while the shallot provides a fresh allium edge. Chop both very finely so the sauce remains easy to spread and every bite receives some of each.
The resting time is part of the recipe
The sauce tastes more integrated after 30 minutes and better again the next day. Freshly mixed sauce can taste like separate streaks of mustard, vinegar and smoke; resting makes them taste like one condiment.
How to use Big Mac sauce
Spread it on smash burgers, double cheeseburgers and grilled chicken sandwiches, or serve it as a dip for fries, fried chicken and roasted potatoes. This is a professional-kitchen quantity, so keep the sauce refrigerated in a sealed container and portion only what you need for service.
Frequently asked questions
Is this McDonald’s official Big Mac sauce recipe?
No. This is the Big Mac sauce recipe we made at Oviinbyrd. It follows the familiar creamy, tangy and pickle-forward idea but uses Dijon mustard, La Costeña chipotle paste, smoked paprika, fresh shallot and cornichons to produce our own professional-kitchen version.
What is Big Mac sauce made of?
This recipe combines mayonnaise, ketchup, Dijon mustard, chipotle, vinegar, onion powder, garlic powder, smoked paprika, shallots and cornichons. The mayonnaise supplies body; mustard and vinegar bring acidity; cornichons add pickle flavour and texture; chipotle provides a restrained smokiness.
Is Big Mac sauce the same as Thousand Island dressing?
No. They belong to the same broad family of creamy, tomato-tinged pickle condiments, but they are not interchangeable formulas. This Big Mac sauce is built specifically for burgers and has more mustard, smoke and savoury allium character than a typical Thousand Island dressing.
Can Big Mac sauce be made ahead?
Yes. It should be made at least 30 minutes ahead and benefits from an overnight rest under refrigeration. Stir it once before serving.
Why use Dijon mustard instead of yellow mustard?
Dijon is what we used in the Oviinbyrd kitchen. Its sharper, more savoury flavour balances a rich mayonnaise base and gives the finished sauce greater depth than yellow mustard.