Mcdonalds Hot Mustard Recipes

MCDONALD'S HOT MUSTARD

McDonald's Hot Mustard image

Make you own McDonald's hot mustard with ingredients you have in your kitchen.

Provided by Stephanie Manley

Categories Sauces

Time 5m

Number Of Ingredients 7

Ingredients

1/2 cup brown mustard
2 tablespoons corn syrup (or golden syrup)
4 teaspoons mustard powder
1 1/2 teaspoons white vinegar
1 teaspoon soy sauce
1 1/2 teaspoons sugar
1/4 teaspoon cayenne pepper

Steps:

In a small bowl combine all ingredients.
Stir until well blended.
Store in an airtight container for at least 4 hours before serving. It is best to allow this to rest overnight before serving.

Nutrition Facts : Calories 29 kcal, Carbohydrate 5 g, Sodium 221 mg, Sugar 5 g, ServingSize 1 teaspoon

MCDONALD'S HOT MUSTARD SAUCE CLONE

Mcdonald's Hot Mustard Sauce Clone image

Found this recipe at: http://www.epicconstructions.com/mirror/mcd/ The recipes are in pdf & various fonts & formatting that don't translate well when printed. Some of the words I can't even read on paper at all (2 point type size), so I'm posting it here so we can use it again. It's the closest to McDonald's we've found to date. We had a package of the original sauce to compare side-by-side with. There is definitely no cayenne in the original (which is one of the clone's best assets) & the original tastes like it has a touch of BBQ sauce in it. I've seen a lot of recipes with Heinz 57 listed but I wasn't interested in trying another one of those tonight. This recipe utilized everything I already had on hand. We let it refrigerate for about 6 hours & the flavors mellowed quite a bit but I think the sauce will benefit from a longer refrigeration time as the mustard & vinegar flavors are overpowering right after mixing.

Provided by Tinkerbell

Categories Sauces

Time 5m

Yield 1/2 cup sauce, 4 serving(s)

Number Of Ingredients 8

Ingredients

6 tablespoons prepared yellow mustard (Use store brand if possible as French's isn't quite right.)
2 tablespoons dark corn syrup (I used light corn syrup)
4 teaspoons dry mustard
1 1/2 teaspoons white vinegar
1 tablespoon mayonnaise
1/2 teaspoon soy sauce (I used low sodium)
1/2 teaspoon sugar
1/4 teaspoon a dash cayenne pepper (I used nearly an 1/8 teaspoon)

Steps:

In small microwave safe bowl, combine all ingredients with a fork. Mix well.
Microwave on high about 30-35 seconds then mix again.
Cover & refrigerate at least 6 hours to allow the flavors to meld.
This makes approximately 4 packets worth of hot mustard.

MC DONALD'S HOT MUSTARD SAUCE - COPYCAT

Mc Donald's Hot Mustard Sauce - Copycat image

Make and share this Mc Donald's Hot Mustard Sauce - Copycat recipe from Food.com.

Provided by shawnajean

Categories Sauces

Time 6h5m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

6 tablespoons prepared yellow mustard
2 tablespoons dark corn syrup (KaroTM Brand dark corn syrup)
4 teaspoons dry mustard, dry mustard
1 1/2 teaspoons white vinegar
1 tablespoon mayonnaise
1/2 teaspoon soy sauce
1/2 teaspoon sugar
1/16 teaspoon tsps ground cayenne pepper

Steps:

Mix all of the ingredients together in a microwave safe container until it is one solid color.
A fork works well forthis. Microwave on high about 35 seconds, and mix again.
Cover, and refrigerate at least 6 hours (to allow theflavors to meld)
Refrigerate until needed, and remember to refrigerate unused portions.
This recipe makes a little more than 4 "packets" of hot mustard sauce. Double it or triple it as needed.

MCDONALD'S "HOT MUSTARD SAUCE"

McDonald's

This is a "clone" recipe, it's the closest thing i've found.

Provided by Char Lowry

Categories Dips

Number Of Ingredients 8

Ingredients

6 Tbsp prepared yellow mustard
2 Tbsp dark corn syrup
4 tsp ground, dry mustard
1 1/2 tsp white vinegar
1 tsp mayonnaise
1/2 tsp soy sauce
1/2 tsp sugar
1/16 tsp (a dash) ground cayenne pepper

Steps:

1. Mix all of the ingredients together in a microwave safe container until it is one solid color. A fork works well for this. Microwave on high about 35 seconds, and mix again. Cover, and refrigerate at least 6 hours (to allow the flavors to meld) Refrigerate until needed, and remember to refrigerate unused portions. This recipe makes a little more than 4 "packets" of hot mustard sauce. Double it or triple it as needed.

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