Copycat sauces & dips from the fast food chains

Sauces are where chain food actually lives. The burger under a Big Mac is four ounces of unremarkable beef; the sauce is what people queue for, and it is almost always the cheapest part of the build to reproduce. Most of these take one bowl, one spatula and under ten minutes of real work.

The one thing worth knowing before you start: nearly every chain sauce in this group is an emulsion sitting on a mayonnaise base, and almost all of them are sweeter and more acidic than they taste. That is deliberate on the chain's part - sugar and vinegar both read as "more flavour" against salt and fat. Make one and taste it cold, then taste it on hot food, and the logic becomes obvious.