Salt and pepper the side up when cooking (do not over season). Fry in a hot pan that sizzles when first throw them in. I try to make the middle more thin to minimize curl. Make your patties with only about 2oz of 100% ground beef pushed to the edges on top of a vegetable juice or can of similar size. Stand there or risk burning - they turn bad fast and burned my first batch. Toast one side of the three buns together in a dry pan so do not get soggy next to sauce. Make your middle bun, also called a 'club' bun by some, using a sharp bread knife to shave off the back side of a regular bun. This tip applies to other sandwiches to maximize flavor in each bite. Even when cut a fresh tall home made big mac in quarters to eat the sauce does not go all over my hands, face, or plate with fine lettuce the only difference in my experiments. To prevent wearing it and get the sauce into your mouth with each bite instead of squeezed out the back. Too strong of onion will overpower - can use sweet onion.Ĭut your lettuce - I like a fine shred beyond the local restaurants as find with more surface area sauce stays in better. White onion is what McDonald's franchise locations use. Can taste a definite difference between fresh sauce and that which has rested.Ĭhop your onion fine. This gives the dry spice time to hydrate and also for the flavors to mingle. Shared here for anyone to quickly make 'special sauce' - all I ask is please share improvements or additions you come up with here:īest if make ahead of time and let sit - 8+ hours. And "The Big Chow" wimped out on Chowhound in my book by using thousand island dressing instead of attempting to tackle McDonald's Big Mac Special Sauce here. When looked on CHOW for "big mac" or "big mac sauce" or even "McDonald's" was surprised to find little. This became the basis for my version of big mac special sauce. The basic recipe in both these videos is the same verbally but we lack exact measurements. Then got lucky and stumbled into the video with the McDonald's Executive Chef sharing a version on video without measurements but gives a good look at individual ingredients. but when located same imitator's recipe online it used French Dressing instead of what he said (out dated). Started with online research and found an imitator in action. Eating a good Big Mac still brings back childhood thoughts and almost takes me back for a moment. Maybe mix it up with ground turkey, a whole wheat bun, build-to-order, or add bacon. Too often my meal gets home sideways not fresh usually due to my poor planning with to-go food.įelt could do better. Many locations started charging for extra big mac special sauce creating dry burger combinations in recent years.
0 kommentar(er)
