High Protein Big Mac Sauce Recipe (McDonald's Copycat)

big mac sauce recipe in a jar with a spoon scooping some of the sauce

5 from 1 vote

High Protein Big Mac Sauce Recipe (McDonald's Copycat)

This homemade Big Mac sauce recipe is the perfect condiment to have on hand. Packed with protein for a healthy spin on the McDonald’s classic, this sauce is the ultimate copycat!

Prep Time5

Course: Sauce

Cuisine: American

Servings:

Ingredients

1 cup cottage cheese can sub plain Greek yogurt or mayo
1 tbsp mayo
3 tbsp ketchup
2 tbsp yellow mustard
1/2 tsp paprika
1/2 tsp onion powder
1-2 tbsp grated sweet onion
1/2 tsp garlic powder
2 tbsp pickles chopped or dill relish
1 tsp white vinegar
2 tsp pickle juice
Splash of Worcestershire sauce

Instructions

Add all the sauce ingredients except the chopped pickles to a food processor and blend until smooth. Once blended, add in the diced pickles and mix with a spoon until combined.

Notes

Expert Tips

You can swap out the cottage cheese and replace it with Greek yogurt or mayonnaise if desired. Just keep in mind that your substitutions may change the protein content.

You can omit the ketchup, as this is not an ingredient in McDonald’s Big Mac sauce, but I find that it adds even more flavor, and I love the taste of the sauce with it.

If you want to re-create a “Big Mac,” you’ll need shredded iceberg lettuce, two thin ground beef patties, dill pickle slices, American cheese, diced and grilled white onion, and a sesame seed bun (1 top bun and 2 bottom buns). Cook your patties in whichever method you prefer, then assemble the burger stacked from the bottom to the top:
- bottom bun, sauce, shredded lettuce, slice of American cheese, burger patty, extra bottom bun, sauce, shredded lettuce, dill pickle slices, burger patty, cheese, diced grilled onions, top bun slathered with more homemade sauce.

Serving Tips

Use this sauce in this Big Mac Casserole, this Big Mac Salad, as a burger sauce, sandwich spread, dipping sauce, salad dressing, and more!

Storage Tips

Store in an airtight container or mason jar with a lid in the refrigerator for up to 2 weeks. It may last even longer; be sure to check for spoilage before using.

Nutrition