The Big Mac’s secrets laid bare

12 Jul

In its ongoing quest to show the public that it has nothing to hide, McDonald’s released a new video the other day that shows how to make its iconic Big Mac sandwich. While the recipe has been online for some time, what’s notable about the video is that it’s hosted by the chain’s executive chef – yup, it has one – and that it details the ingredients in the burger’s secret sauce (mayonnaise, sweet pickle relish, yellow mustard, white wine vinegar, garlic powder, onion powder, and paprika).

Here’s the video:

I’m not so sure it’s all as hunky-dory as that. When I worked at McDonald’s – granted, it was more than 20 years ago – we used something called reconstituted onions, which can apparently be made by rehydrating dried onion flakes. I suspect the chain is still using the same process, which begs the question as to what other liberties were taken in the reveal.

Nevertheless, I can’t wait to make this thing according to the instructions. Naturally, I’ll report back on the results.



Posted by on July 12, 2012 in mcdonald's


3 responses to “The Big Mac’s secrets laid bare

  1. Marc Venot

    July 12, 2012 at 12:59 am

    The DLT is supposed to be the more refined version but only because the cold part is not on contact with the hot one before the customer place them?
    Beef from the McDonalds sandwichs could be correct food if their patties not overcooked.

  2. Chris C.

    July 12, 2012 at 4:04 am

    The best hamburger meat is the one you mince yourself from a chunk of meat, thereby avoiding e-coli, and cook it on a barbecue. That way you can have it like you were made to eat it: cooked just enough that it’s well seared and crispy outside, hot and tender with all the juices still inside. YUMMY!

  3. Paolo

    July 12, 2012 at 11:05 am

    mmmmmmmmmm. Mc DLT.

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