If you’ve been dreaming of that zippy, golden dipping sauce McDonald’s teased with its chicken strip lineup, this Special Edition Gold Sauce copycat lets you bring that same tangy-sweet magic home. It’s sharp and bright, with mustard heat softened by honey, smoky without being too bold, and designed to cling lightly to hot, crispy chicken.
Whether you’re wrapping tenders in a soft tortilla, drizzling it over a sandwich, or just dunking nuggets straight from the fryer, this sauce delivers a fast-food fantasy with a backyard BBQ soul. It channels the vinegar-mustard style of Carolina barbecue with a whisper of sweetness and smoke.
Even better, you can tweak it. Make it spicier, add more honey, go tomato-free, or even stir in a bit of mayo if you’re chasing something creamier like a Chick-fil-A hybrid. This recipe starts classic, but bends to your cravings in a snap.
Table of Contents
How to make McDonald’s Gold Sauce
This version starts with prepared yellow mustard for that iconic color and zing, then blends in apple cider vinegar, honey, a spoon of brown sugar, and a small splash of ketchup for balance. Liquid smoke and paprika round out the barbecue vibe, while onion and garlic powders add a savory hum.
A few minutes on the stovetop pulls it all together. Just whisk, warm gently, and let it chill. Once it hits the fridge, the flavors deepen, and the texture tightens into that smooth, pourable gold you saw on the McCrispy.
Nutrition facts (per 2 tbsp serving)
- Calories: 50
- Total Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 12 g
- Sugar: 10 g
- Protein: 0 g
Ingredients (Yields 1 cup)
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 10 minutes
Servings: 8 (2 tbsp each)
- ½ cup (120 g) yellow mustard
- ¼ cup (60 g) apple cider vinegar
- ¼ cup (60 g) honey
- 1 tbsp (12 g) light brown sugar
- 1 tbsp (15 g) ketchup (or 2 tsp tomato paste + 1 tsp water)
- ½ tsp hot sauce (vinegar-based like Texas Pete or Crystal)
- ¼ tsp smoked paprika
- 6–8 drops liquid smoke (hickory style)
- ½ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp fine salt
- ¼ tsp black pepper
Tools you’ll need
- Small saucepan
- Whisk
- Measuring spoons and cups
- Glass jar or squeeze bottle for storage
- Small funnel (optional, but tidy)
- Spoon for tasting and tweaking
Instructions
1. Whisk the base
In a small saucepan (off heat), combine mustard, vinegar, honey, brown sugar, and ketchup. Add hot sauce, smoked paprika, liquid smoke, onion powder, garlic powder, salt, and pepper. Whisk until smooth and glossy. (1–2 min)
2. Warm gently
Place the pan over low heat and warm the sauce just until it begins to steam and the sugar dissolves. Don’t boil. Stir constantly to avoid burning. This brings the flavors together and thickens it just slightly. (2–3 min)
3. Cool and chill
Remove from heat. Let it cool for 10–15 minutes, then transfer to a glass jar or squeeze bottle. Refrigerate for at least 4 hours (overnight is better). The flavor sharpens and the texture thickens as it chills. (5 min passive)
Tips
- Taste it warm before chilling. That’s your chance to tweak acid, sweet, smoke, or heat.
- Always shake or stir before using. Separation is natural in homemade sauces.
- For extra smoothness, strain through a fine mesh sieve after heating.
- Store refrigerated up to 2 weeks in a sealed jar.
- Want a creamier vibe? Add a tablespoon of mayo once chilled.
What to serve with
Crispy & classic
- Fried chicken tenders or nuggets – Just like the McCrispy Strips. This sauce was built for them. That crunchy crust and soft interior love the tangy-sweet contrast.
- Waffle fries or curly fries – The ridges catch the sauce beautifully. Even better if the fries are still hot and salty.
- Grilled chicken sandwiches – Brushed onto both buns, it wakes up mild chicken with zip and tang.
Backyard-style
- Pulled pork sliders – A tiny spoonful on top cuts the richness and brings a bright pop.
- Grilled sausage on a bun – Think Carolina-style mustard BBQ topping a smoky bratwurst. Unexpected but it slaps.
- Roasted cauliflower or sweet potato wedges – For plant-based eaters, it adds zing and depth to roasted veg without overpowering.
Wraps & bowls
- Snack wraps – Chicken, shredded lettuce, tortilla, gold sauce. Boom. Wrap it up and dip a little extra on the side.
- Rice bowls with grilled meat or tofu – Drizzle a spoon over the top just before serving for an acid-lifted finish.
- Breakfast sandwich – Add a swipe to a bacon, egg, and cheese on a biscuit. Sounds strange, tastes incredible.
Variations
Creamy Gold
Whisk in 1–2 tablespoons of mayonnaise after cooling for a smoother texture and a Chick-fil-A–adjacent flavor. Great for sandwich spreads.
No-tomato version
Skip the ketchup. Use 1 extra tsp of honey and a dash more vinegar for a pure Carolina-style mustard sauce.
Hot Gold
Add ¼ tsp cayenne or an extra dash of hot sauce for more heat. This one takes it into Buffalo–BBQ fusion territory.
Sweet BBQ Blend
Use 1 tbsp BBQ sauce in place of ketchup. Go for a sweet and smoky brand like Sweet Baby Ray’s. This version is rounder, thicker, and closer to what you’d expect on fast-food ribs.
Gold Glaze
Thin with 1 tbsp water and 1 tsp oil to use as a glaze on grilled chicken or tofu skewers. Brush during last few minutes of grilling.
Smokier Gold
Add a second round of liquid smoke (1–2 more drops) and double the smoked paprika for a stronger BBQ-forward flavor.
Ingredient substitutes
Mustard
Original: Yellow mustard
Substitutes: Dijon (smoother, spicier), spicy brown mustard (grainy, tangier), or turmeric-spiked mayo for a creamier result
Vinegar
Original: Apple cider vinegar
Substitutes: White vinegar (sharper), rice vinegar (softer), white wine vinegar (milder, more floral)
Honey
Original: Honey
Substitutes: Maple syrup (earthier), agave nectar (milder), brown sugar syrup (darker and deeper)
Ketchup
Original: Tomato ketchup
Substitutes: Tomato paste + sugar, BBQ sauce (for smoky version), or omit for cleaner mustard finish
Liquid smoke
Original: Hickory liquid smoke
Substitutes: Smoked paprika only (milder), mesquite liquid smoke (stronger), chipotle powder for smoky heat
Hot Sauce
Original: Texas Pete or Crystal
Substitutes: Frank’s RedHot (mild with garlic), Tabasco (hotter, thinner), or chili vinegar (for zingy heat)
Sweetener
Original: Light brown sugar
Substitutes: White sugar + molasses, coconut sugar, date syrup (darker flavor)
Ingredients
- ½ cup (120 g) yellow mustard
- ¼ cup (60 g) apple cider vinegar
- ¼ cup (60 g) honey
- 1 tablespoon (12 g) light brown sugar
- 1 tablespoon (15 g) ketchup (or 2 teaspoons tomato paste + 1 teaspoon water)
- ½ teaspoon hot sauce (vinegar-based like Texas Pete or Crystal)
- ¼ teaspoon smoked paprika
- 6–8 drops liquid smoke (hickory style)
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
Instructions
1. Whisk the base
In a small saucepan (off heat), combine mustard, vinegar, honey, brown sugar, and ketchup. Add hot sauce, smoked paprika, liquid smoke, onion powder, garlic powder, salt, and pepper. Whisk until smooth and glossy. (1–2 min)
2. Warm gently
Place the pan over low heat and warm the sauce just until it begins to steam and the sugar dissolves. Don’t boil. Stir constantly to avoid burning. This brings the flavors together and thickens it just slightly. (2–3 min)
3. Cool and chill
Remove from heat. Let it cool for 10–15 minutes, then transfer to a glass jar or squeeze bottle. Refrigerate for at least 4 hours (overnight is better). The flavor sharpens and the texture thickens as it chills. (5 min passive)
Notes
Calories: 50 Total Fat: 0 g Saturated Fat: 0 g Carbohydrates: 12 g Sugar: 10 g Protein: 0 g
