Prep 5 mins
Cook 25 mins
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.)
- 1⁄3 cup safflower oil (or other neutral-tasting oil, see Recipe Description, 75 mL or 70 g)
- 4 cups leeks, minced (200 g)
- 3⁄4 cup shallot, minced (95 g)
- 1 cup heavy cream (240 mL or 220 g)
- 7⁄8 cup noilly prat dry vermouth (200 mL or 200 g)
- 4 tablespoons spicy cucumber pickles, minced (Baumgardner brand preferred but also see Mondo's Hot & Spicy Pickles or Super Simple No-cook Sweet-and-spicy Pickles or Refrigerator Fire and Ice Pickles or Recipe)
- 4 teaspoons Dijon mustard (20 g)
- pickle juice, to taste (from spicy pickles)
- salt, to taste
- 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.
- Add cream and vermouth. Increase heat to medium-high, and simmer, stirring often, until thickened, 8-10 minutes.
- Fold in pickles and mustard.
- Season the sauce generously with pickle juice and salt, to taste.
- Cool, and serve it cool. Will keep for 3 days in the refrigerator.