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“Entered for safe-keeping, because every now and then I get a craving for a Big Mac and Its Sauce. From Nathan Myhrvold & Maxime Bilet's "Modernist Cuisine at Home". This version is fancier and less sweet than McDonald's sauce, although the exact flavor depends on your choice of mustard and pickles. (Neutral oils: beef tallow, canola or rapeseed, chicken fat, clarified butter, refined coconut oil, corn oil, duck fat, grapeseed oil, refined peanut oil, pork lard, safflower oil, soybean oil, and sunflower oil.)”
READY IN:
30mins
SERVES:
20-32
YIELD:
2 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a sauté pan over medium-low heat, heat the oil for 1 minute. Add the leeks and shallots and sweat for about 15 minutes, stirring often until very tender.
  2. Add cream and vermouth. Increase heat to medium-high, and simmer, stirring often, until thickened, 8-10 minutes.
  3. Fold in pickles and mustard.
  4. Season the sauce generously with pickle juice and salt, to taste.
  5. Cool, and serve it cool. Will keep for 3 days in the refrigerator.

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