The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News.” Check their websites for further information.

CopyCat Big Mac Sauce

Blaise Doubman

Unless you have been living under a rock, I suppose you know about McDonald’s “big changes” they are starting to roll out. What are they? Cooking the burgers, which are a totally different recipe now, with onions on the grill instead of sprinkling them on afterwards is a big change. Some may think this is similar to White Castle’s way of cooking their hamburgers and it is. Another change is a different recipe for their buns that produce a “shiner and softer bun”. Other changes are details in how many pieces of cheese should be used on breakfast sandwiches and when the cheese should be placed to ensure even melting. Cutting down on staff and putting in more self service machines are also coming along with new secret menu items. 

I have never really been a fan of McDonalds but I do remember enjoying their cheeseburgers when I was little. I also remember their little chocolate chip cookies but that is a different story. Who remembers those? Also, remember the McDonald Land cookies? So good. Anyways, it was only when I was in my teenage years that I learned to like their famous Big Mac’s. Even after getting them and liking them, I would still go back to the cheeseburger. I just would. Grocery stores everywhere used to carry the McDonalds Big Mac sauce but I have noticed online people talking about how they can not find it anymore. Well, today is your lucky day! 

CopyCat Big Mac Sauce

Leftover sauce should be placed in a jar, covered and kept chilled in the refrigerator for about a week.

1 cup Miracle Whip salad dressing

1/4 cup sweet pickle relish

1 tablespoon yellow mustard

1 teaspoon white vinegar

1/2 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon garlic powder 

In a large bowl, whisk together the Miracle Whip salad dressing, sweet pickle relish, yellow mustard, white vinegar, paprika, salt, onion powder and garlic powder until combined. 

Use as desired. 

Ask and Answer: A few people wrote in and asked if my recipe for “Homemade Fettuccini Alfredo” was actually the traditional way of making it. No, hundreds of years ago, there was no cream involved. Over the years cream was added for not only flavor but to help stretch the recipe.