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sauce

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If we could eat Mc Donalds all day, everyday, we totally would, and one of the tastiest elements of a Mc D's is the savoury sauces.

That's why when we saw that the sauces are being sold on supermarket shelves,we felt that you needed to know this vital fact.

The secret sauces from the iconic Big Mac, the Fillet-O-Fish and the Mc Chicken will all be available in bottle formula. 

The sauces will be available from this spring, but in a devastating turn of events, the sauces are currently only available on the Canadian market.

Despite this upsetting development, we're still seriously appreciating people's Twitter reactions to the news. 

People do love that Big Mac sauce, though. 

Hopefully the yummy sauces make their way to Ireland, ASAP!

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Fans of McDonald’s Big Macs are set to be very happy indeed after the fast food chain has released tubs of the famous ‘special sauce’ to be sold in stores…only in Australia though!

For years and years, the sauce in a Big Mac was a closely guarded secret, however now it is well known, though ratios of the ingredients are left a secret.

Now, Mc Donald’s in Australia are offering customers the chance to bring home the Big Mac special sauce, selling it in 25ml tubs in stores across the country.

However, even if you do happen to live in Australia there’s a good chance you won’t get your hands on the coveted bottle of sauce as there is only 200 available with one 50ml bottle being auctioned on eBay with proceeds going to Ronald McDonald House Charities. 

Could this be the start of McDonald's selling their sauces in stores worldwide? 

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We Irish love our garlic cheese chips!

Here is a homemade version of the take-away favourite. Yum!

What you’ll need:

  • 2 large potatoes
  • 5 cloves garlic
  • 1 handful of chives (optional)
  • 3-4 tbsp. mayonnaise
  • Juice of half a lemon
  • 2 handfuls of grated full mature cheddar cheese
  • salt and pepper

What you’ll need to do:

  1. The first thing to do is make the chips! Preheat the oven to 180°C and line a baking tray with parchment paper.
  2. Cut the potatoes into chip shapes and place in a pan of cold water.
  3. Bring the water to the boil and then drain the chips out.
  4. Drizzle with olive oil and season, spread out onto the baking tray. Bake for 20-30 mins or until golden brown and soft in the middle.
  5. Grate the garlic cloves and stir into the mayonnaise with the parsley and lemon juice.
  6. Top the chips with the mayo, sprinkle the cheese over the chips and enjoy!
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This pesto recipe is really easy to make – just blend all of the ingredients together and use in pasta, on veg or even as a dip for crackers or crudités.

What you’ll need:
Serves 2-3

  • Handful of walnuts, whole/halved/crushed
  • 1 bag of rocket
  • Handful of fresh basil
  • 1 garlic cloves
  • Juice of one lemon
  • 3 tbsp olive oil
  • salt and pepper

What you’ll need to do: 

  1. Put all of the ingredients into a bowl and use a hand blender to blend the ingredients together.
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Due to its rather pungent taste, mustard is kind of like Marmite – you either love it or hate it.

However, if you’re not a fan of the yellow condiment, you may be missing out, as mustard is actually good for you.

The ingredient does more than just bring a kick to your curry or thicken a sauce –  it is also an excellent source of selenium, an element that is thought to be cancer-fighting.

You can thank the process that breaks the glucosinolaes into isothiocyantes (yay, science!) for the yellow sauce’s eye-watering taste. However, that process also seems to inhibit the growth of cancer cells, most notably in the gastrointestinal tract and colon.

The condiment can also help control symptoms of asthma, help you lose weight, slow the ageing process, and relieve arthritic and muscle pain. That little sauce certainly does a lot of work.

Mustard sauce can be used to spice up dishes, mustard oil is great for cooking with and the powdered form can be use for garnishing.

Before you use any form of it in your food, be sure you’ve picked the right kind; English mustard is stronger than the European one, while wholegrain mustard can be very vinegary.

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