The crack-like properties of the Big Mac special sauce – stupor inducing, addictive and complimentary to just about anything – has inspired amateur cooks everywhere to replicate its sweet/creamy/tangy mouth balance for decades now. For those who’ve tried and failed, McDonalds Canada’s “Executive Chef” Dan Coudreaut demonstrates the proper way to make the moreish all purpose special sauce which is actually constituted of mayonnaise, sweet pickle relish, yellow mustard, white wine vinegar, garlic powder, onion powder and paprika. Stir in a bowl then consume immediately. Now you know.
