Copycat McDonalds Hot Mustard Sauce

Our local McDonalds stopped providing this sauce, but not before we were able to duplicate the flavor! If you loved the taste of Micky D’s spicy sweet hot mustard sauce, you’ll love this simple copycat recipe.

You’ll Need:
1/2 cup water
1/2 cup corn syrup
1/3 cup plus 1 tablespoon white vinegar
2 tablespoons ground dried mustard
4 teaspoons cornstarch
1 tablespoon granulated sugar
1 tablespoon vegetable oil
1/2 teaspoon turmeric
1/2 teaspoon salt
10-14 drops habanero hot sauce

Combine the ingredients in a saucepan over medium heat, whisking until smooth. (Don’t cover it, as you want it to reduce) Bring the sauce to a gentle boil, stirring frequently. The sauce will thicken as it boils, reduce the heat slightly and boil for 2-3 minutes.

Remove from heat and allow it to cool completely before storing in the fridge in a covered container.

This will last up to 30 days (refrigerated!)

About Liss 4072 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.


  1. i have been making this hot mustard sauce for some time now. it is so close to the mcdonalds hot mustard. when i make it i make large batches and put in canning jars and can it.

    that is how much i like this mustard.

    friends constantly ask me to make so much that i just gave them the recipe. it is wonderful to make grilled chicken with and i put it on all sandwiches. i do not think i could live with out this mustard sauce.

    mcdonalds did a wrong to me when they got rid of this sauce.

    why do people have to destroy classics. :jar:

  2. i am gonna make this tonight . i got everything i need right here in the pantry. i love the md version on everything.


  3. They took it away here in WI, but have brought it back recently (actually, awhile back!). My favorite fry-dipping sauce, and use it for others. Thanks for this — can’t wait to try it!

  4. Does anyone else find that there is waaaaay too much cornstarch in this recipe? Once it was all done, I ended up adding another 1 1/2 cups of water, a half cup of almond milk and another half cup of white vinegar just to make it not like Jello. Too be fair, the taste was absolutely spot on once I was able to get it thin enough to adhere to my fries and chik’n fingers — I’ve missed McD’s hot mustard so bad since going vegan so I thank you for this recipe.

    • This recipe is not intended, nor safe to home can as it contains oil which runs the risk of introducing Botulinium to the mix. With only 1/3 c of vinegar, I wouldn’t think it would have enough acidity to safely pressure can and definitely doesn’t have enough to water bath can.

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