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McDonald's Hot Mustard Sauce copycat recipe by Todd Wilbur

McDonald's Hot Mustard Sauce

Score: 3.95 (votes: 19)
Reviews: 19
  • $0.79

I finally got on the case to figure out a kitchen clone for this famous sauce—as it turns out, it's an easy hack. Dried mustard mixes it up with sweet and sour flavors in a saucepan over medium heat. Cornstarch thickens and stabilizes, and a little habanero pops in for the perfect spicy punch. Use it for dipping, use it for spreading...use it again and again, since you'll be making about a cup of the stuff. 

Source: Even More Top Secret Recipes by Todd Wilbur.

Get This

  • 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 ground turmeric
  • 1/2 teaspoon salt
  • 10 to 14 drops habanero hot sauce
Do This

1. Combine all ingredients in a small uncovered saucepan. Whisk until smooth.

2. Turn the heat to medium and bring the mixture to a boil, stirring often. Sauce should thicken in 2 to 3 minutes after it begins to boil. Remove the sauce from heat and chill it in refrigerator in a covered container.

Makes 1 cup.

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Apr 26, 2014, 22:00
I have consumed McDonald's hot mustard several times a week(before it was discontinued) from the time I was 10 years old (I'm now 30). I consider myself an expert on the taste;) and unfortunately, this doesn't taste like it at all. For those of you who haven't made it yet, the color, consistency, and taste is very similar to the hot mustard packets they give you in Chinese food restaurants. It's missing the tang and zing of McDonald's hot mustard, and tastes sort of...eggy?
Apr 9, 2014, 22:00
I have made this. It is too sweet. Leave out the sugar and it will be even closer.
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I'm Todd Wilbur, Chronic Food Hacker

For over 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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