McDonald’s copycat hot mustard recipe


I swore that if McDonald’s ever stopped carrying hot mustard sauce, I would have to run off and live in a cave and cry because I use fries like small spoons to scoop it into my mouth as quickly as possible.
Well, apparently that day has come. Since I don’t have any caves nearby and it is so cold in Ohio right now, I had to come up with another option.
I scoured the web and found this highly rated copycat recipe from Top Secret Recipes.

This is our only hope, fellow hot mustard lovers.


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


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

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

Makes 1 cup.

Thank you, Top Secret Recipes, for keeping my family from living in a cave of tears.

*May contain affiliate links. All opinions are always my own


My very own Pancho’s Southwestern Grille copycat cream sauce recipe!


Know somebody who LOVES Pancho’s Grille? So many people adore their white sauce. I have a recipe that tastes so good that I can’t tell the difference! THIS WILL BLOW YOUR MIND!

Try for yourself and share!
Make your enchiladas how you like them. Then…

You’ll need:

3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced jalapeños

Preheat oven to 350 degrees. Spray oil into 9×13 pan and arrange your enchiladas.
In sauce pan, melt butter then stir in flour and cook 1-2 minutes.
Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and jalapeños. Heat until warm but don’t boil. That could cuddle the sour cream.

If you don’t like spiciness, substitute diced green chilies for jalapeños!

*May contain affiliate links. All opinions are always my own