My recent “Bigger Big Mac in a Bowl” recipe is a real fan favorite!!
Here are some of the comments I have gotten for it:
“I tried the recipe tonight and felt like it was a cheat meal!”
“Big Mac in a bowl is so addicting! I literally cannot stop eating it every day!!! I may need a support group soon…that is all!!! But seriously it’s AMAZING!”
But fairly often the comments are like this:
“Ohhhhh sweet Jesus… This is straight-up Voodoo!!! The sauce is AMAZING! Big Mac’s are literally my most favorite rotten fast food thing ever. Totally found a replacement!!! The sauce!!! THE SAUCE!!!!!”
” I had burgers and I finally made the dressing for the ultimate Big Mac salad… never buying a Thousand Island Dressing again this was absolutely delicious.”
The SAUCE is the rock star of that recipe, as well it should be because a hamburger patty and a salad are pretty basic.
So without further ado… the star of the show!
Ultimate Portion Fix/21 Day Fix: Big Mac Sauce-Thousand Island Dressing
- 1 cup mayonnaise
- 2 tablespoons tomato sauce
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- 2 tablespoons dill pickles, chopped
- 2 teaspoon onion, minced
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt and pepper
- 1-2 tablespoons almond milk (any milk)
- Mix all ingredients and refrigerate 1 hour or more. Store covered for up to 7 days.
Ultimate Portion Fix/21 Day Fix
- 1 Orange container/ 2 tablespoons
As soon as someone gets “hooked on the sauce” they start trying to think of ways to use it. I have heard people say the use it as a wrap ingredient and on a real cheeseburger on a bun to mimic a real Big Mac. But more often than not they ask me “Do you have any suggestions on how to use leftover dressing?”
And I do… adding a few ingredients to change the flavors is the way I do it!!
I use it as regular Thousand Island Dressing. I like to grate a boiled egg into it when I do, it adds a flavor that store-bought versions of dressing have. I measure 1 Orange container and 1 tablespoon as a serving size when I add an egg to it.
I might use 2 Tablespoons (1 orange) of the dressing and mix it with 1/4 cup (1/4G)of diced tomatoes and 3/4 cup (1R) ham, turkey or chicken and load the salad into a pita lined with lettuce. The tomatoes make the dressing “wetter” and so it goes further. (I like using drained Rotel for a spicy salad)
These next ideas are ones I might create one serving at a time:
I add horseradish and an extra tablespoon of tomato sauce to it to make it into a creamy cocktail sauce and eat it with fish or shrimp.
Extra, extra horseradish can even make it into a creamy sauce for a roast beef sandwich. (sometimes I leave the tomato sauce out of the original recipe if I am going to use it as a base for other sauces) A big dollop the horseradish sauce on the top of a mushroom swiss burger is always good!
Try adding a teaspoon of crushed garlic to it and use it as a garlic aioli that is so good with grilled meats or veggies in a wrap!
Sometimes I add hot sauce or pickled jalapenos and use it for a creamy taco salad dressing. By adding it to one serving size I can adjust how much heat it has each time I eat it. This was chipotle peppers added to it!
A couple of tablespoons of crumbled blue cheese and a couple of extra spoons of milk and you have a perfect blue cheese dressing or dip.
I have also added a splash of soy sauce and a teaspoon (or to taste) of sriracha to it and used it as an Asian flavored salad/bowl dressing. Like my sushi salad.
The possibilities are endless.
If you have any ideas, let me know in the comments.