Big Match Special Sauce
"This is a copycat of the sauce for a BigMac. I got the recipe for it from a Donahue show and don't remember the guest who gave the recipe."
- Ready In:
- 5mins
- Ingredients:
- 6
- Yields:
-
2 cups
ingredients
- 1 cup Miracle Whip
- 1⁄4 cup sweet pickle relish
- 1⁄3 cup kraft bottled creamy French dressing (orange not red)
- 1 tablespoon sugar
- 1⁄4 teaspoon black pepper
- 1 teaspoon instant minced onion
directions
- Blend all the ingredients with a fork.
- Keep tightly covered and refrigerated.
- Use within a month.
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Reviews
-
Oh wow! Believe it or not we were watching the same show. I have the written transcript for this episode of the April 8, 1993 Phil Donahue show featuring Gloria Pitzer, the recipe detective. I've nearly worn out the booklet as I've been making several recipes from it ever since. Our family favorite is the Wendy's Chili. I love the flavor of a Big Mac but not the idea of eating fast food. This recipe is awesome on homemade barbequed burgers & the only time I ever buy Miracle Whip! Just don't forget the fresh slices of onion & tomato for garnish. Yum!
RECIPE SUBMITTED BY
Nancy Sneed
United States
Hi, I live in the Ozark mountains in north central Arkansas. I'm married to Jerry for 27 years now and he had our two kids when we married. I didn't have any so he gave me his and I was happy to get them!8-)
We have two other boys, JJ and Andy who are a daschund and a maltese respectively. JJ left us to go to doggy heaven in 2004. Now we have another Maltese and her name is Keisha. I usually call her "Keter-bug".
I worked with developmentally delayed individuals in a state Human Development Center for 12 years and wouldn't change it for anything else.
My favorite cookbook would have to be Joy of Cooking because it's like a Cook's Bible...if you can't find something anywhere else you will find it in there. I don't use it all the time but if I have a question it's the first place I turn. The one I use the most is a Louisiana Junior League cookbook called "Cotton Country Cooking". It has everyday food in it that is what we like to eat the most.
I've cooked just about anything I can think of from lobster to raccoon. We even cooked turtle.
The thing that I really get peeved about is when people try to be someone they aren't. If you are just yourself you'll come a lot nearer to being who you want to be which is probably accepted and liked by all.
I'd like to go to Europe if I had a month off. I've always wanted to go to France because that's where one side of my ancestors are from, England and Wales since that is where the other side originates and then Scotland where even others are from. I think everyone should know their heritage.
