Listen, Linda…..I don’t want you to think that I’m a fats hater. I AM NOT. I LOVE me some healthy fats and REALLY love me some unhealthy fats. However, being a woman in my 40s, I’ve spent most of my life believing that eggs were the devil and spray butter was life. To this day, my husband actively eats around egg yolks and calls olives “fat bombs.” Unconditioning is a process, people!!! HOWEVER, I have learned enough about cooking/foods/nutrition, and what I should or should not be putting into my body enough that I prefer to not get attached to a sauce that is 14g of fat per a 2 TBSP serving size. I like to mindlessly and guiltlessly eat, feeling nothing after consuming my meal other than sheer happiness and doing some self-back-patting for what I’ve made. Iffffff you are new here, I have self-proclaimed my undying love for McDonald’s many a times. I just love it. I ALWAYS have, and I ALWAYS will. Some ladies like to be taken to steak houses for their birthdays…..I like for my husband to order me some Uber Eats McD’s in (that’s a true story). I also really like to eat minimally processed things and know exactly what I am putting in my body at all times, and eating out is not conducive to that, so I also really like to replicate my favorite things from restaurants that are good enough that I don’t have to Uber Eats more than a few times a year on “special occasions.”
That is how I’ve been feeling about my McDonald’s Healthier-ish Copy Cat Big Mac. It is a weekly meal around this joint these days, and it’s super simple because I found a big store brand copy cat sauce that tastes close enough to make me happy when I take my first bite BUTTTTTTT, it is higher in fats and ingredients than I would like for it to be. Soooo I decided to see what I could do about both. I looked at a LOT of copycat Big Mac sauce recipes, and there were just too many ingredients for me to believe that any of them would taste as good as my high fat store brand sauce. In my mind, the sauce and or any copycat recipe can’t be more complicated than the ingredients they have in the restaurant, so here is what I came up with between my internet research, my ingredient logic, what I had in the house, and my desire to keep it lower fat, low sugar, and easy.
Pro Tip:
- Low Fat Mayo is going to be the ONLY thing that’s going to lower the fat content. If you don’t care about that, regular mayo is fine and would probably taste better
- I use no-sugar-added ketchup because it’s the only kind we ever use, and like how it tastes, so if you don’t care about it being sugar-free, you can use whatever you got and might even be able to cut out the “sweetener.”
- The kind of pickles you use is going to matter. I used a hamburger dill kind of pickle, but if you use a deli-style, then the taste will be a bit different but still delicious probably.
- I used white onion, but I think red would be fine and or better
- LET SIT AT LEAST AN HOUR before using. The longer the flavors sit together, the better it gets!
Lower Fat Big Mac Sauce
Ingredients
- 1/2 Cup Low Fat or Lite Mayo
- 1 TBSP No Sugar Added Ketchup
- 1/2 Small Onion Diced
- 1 tsp Pickle Juice
- 1/2 tsp Apple sugar or sugar substitute
- 1/2 cup Pickle Diced Small
Instructions
- Add all ingredients to mixing dish and mix well till combined
- Let sit at least an hour before use to let flavors marinate
- ENJOY!!!
