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Copycat McDonalds Hot Mustard Sauce

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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 McDonalds Hot Mustard Sauce recipe.


Copycat McDonalds Hot Mustard Sauce

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!)

Copycat McDonalds Mustard Sauce Quickie Version

You’ll Need:
6 tablespoons yellow mustard
2 tablespoons light corn syrup
4 teaspoons ground mustard
1 1/2 teaspoons white vinegar
1 teaspoon mayonnaise
1/2 teaspoon light soy sauce
1/2 teaspoon granulated sugar

Combine all the ingredients in a small microwave safe bowl or Pyrex measuring glass. Heat in the microwave for about 30 seconds, remove, stir. Cool, cover and refrigerate until needed.

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9 thoughts on “Copycat McDonalds Hot Mustard Sauce”

  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.

  5. This is as close as it gets- with one exception: 10-14 drops “habanero sauce”?

    ok, first off, what kind of “habanero sauce” are we talking about here? because the stuff I have requires about a tablespoon before you can detect it at all, let alone qualify as “hot”. I think that whoever wrote this recipe has an acute aversion to spice, because at 10-14 drops, you might as well just pour syrup & mustard on your chicken and call it good.

    if you have adult taste buds, don’t count your drops. just put your hot sauce in by the tbsp and taste till you get it right. 10-14 drops is woefully inadequate lmao

    • Are you confusing Franks with Habanero? It kind of sounds like you need to switch brands of Habanero sauce if you need an entire Tablespoon… Personally, I recommend “Get Bitten Black Mamba 6”, or if you can handle the heat, Mad Dog 357 Revenge, but don’t confuse either of these with el cheapo great value “habanero” sauce.


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