Fry Sauce  Recipe

The simple yet essential Fry Sauce is a creamy, tangy, and slightly sweet condiment beloved in many regions, especially Utah, where it is a staple dipping sauce for French fries, onion rings, and burgers. This recipe creates the perfect classic version of the sauce, combining common pantry ingredients into a smooth, flavorful dip that’s infinitely superior to anything store-bought.

Serving Quantity: Makes about 1 cup of sauce (enough for 4 to 6 people)

Cooking Time: Approximately 5 minutes (No actual cooking required, only mixing)

1. Detailed Ingredients for the Creamy Base

The base requires a rich, creamy element combined with the central flavor of tomato.

• 1/2 cup mayonnaise (full-fat is recommended for the best texture and flavor)

  • Ingredient Note: Choose a neutral-flavored mayonnaise; steer clear of dressings that have a very strong vinegar or mustard component already added.

• 1/4 cup ketchup (your preferred brand)

  • Ingredient Note: Ketchup provides the necessary sweetness and tomato tang.

• 1 teaspoon white vinegar or pickle juice

  • Ingredient Note: This small amount of acid is crucial for cutting through the richness of the mayonnaise.

2. Detailed Ingredients for Flavor and Seasoning

These additions elevate the sauce from a simple two-ingredient mix to a truly complex and zesty dip.

• 1/2 teaspoon Worcestershire sauce

  • Flavor Note: This adds a deep, savory, and slightly fermented umami flavor that gives the sauce its signature depth.

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

  • Seasoning Note: Using powders instead of fresh ingredients ensures the sauce remains perfectly smooth and allows the flavors to blend instantly.

• Pinch of salt

• Pinch of freshly ground black pepper

• Optional: 1/4 teaspoon smoked paprika (for a subtle smoky color and taste)

3. The Simple Mixing Process

Fry sauce is a perfect example of how simple ingredients, when properly combined, create a transformative result.

1. Combine the Wet Base: In a small mixing bowl, place the mayonnaise, ketchup, and white vinegar (or pickle juice).

2. Add Seasonings: Sprinkle in the Worcestershire sauce, garlic powder, onion powder, salt, black pepper, and smoked paprika (if using).

3. Whisk Thoroughly: Use a small whisk or fork to mix all the ingredients together vigorously. Continue mixing for 1 to 2 minutes until the sauce is completely uniform in color (a light, pale pink or blush color) and perfectly smooth. Ensure there are no streaks of unmixed mayonnaise or ketchup remaining.

4. Taste and Adjust: Taste a small amount of the freshly mixed sauce. This is the time to tailor the flavor to your liking.

   • Too Sweet? Add a splash more vinegar or a pinch of salt.

   • Too Bland? Add a touch more Worcestershire sauce or a second pinch of garlic and onion powder.

5. Prepare for Chilling: Transfer the sauce to a small, airtight container.

4. Chilling and Serving the Sauce

The best fry sauce should always be served cold after the flavors have had time to fully blend and marry.

1. Chill for Flavor: Place the covered container of Fry Sauce in the refrigerator. Chill for a minimum of 30 minutes, but ideally for 2 hours or longer. The chilling process is crucial because it allows the powdered spices to hydrate, the mayonnaise to firm up, and the varied flavors to meld together into one cohesive, creamy taste.

2. Serve: Just before serving, give the sauce a quick stir. Serve cold in a small dipping bowl alongside a plate of hot, salty French fries, sweet potato fries, crispy tater tots, or as a spread on your favorite burger or sandwich.

3. Storage: Store any leftover sauce in an airtight container in the refrigerator.

5. Basic Nutritional Information (Estimate Per Serving)

These values are estimates for a typical 2-tablespoon serving size and are heavily dependent on the type of mayonnaise used (full-fat vs. light).

• Calories: Approximately 90-120 kcal

• Total Fat: Approximately 8-10g

• Carbohydrates: Approximately 4-6g (mostly from the ketchup)

• Protein: Less than 1g

• Sodium: Approximately 100-150 mg

6. Extensive Tips for the Perfect Fry Sauce

• The Magic of Resting: The most important tip for a truly great Fry Sauce is the resting period. The flavor profile changes dramatically after a couple of hours in the fridge; the individual tastes disappear, and you get one harmonious, zesty flavor.

• Spice it Up: For a spicy version (often called “Spicy Fry Sauce” or “Comeback Sauce” variations), incorporate a few dashes of your favorite hot sauce, such as Tabasco or Sriracha, into the mixture in Step 3.2. Start with 1/2 teaspoon and increase to taste.

• Using Fresh Garlic: If you absolutely must use fresh garlic, mince a clove extremely finely and allow the sauce to chill for at least 6 hours, as the strong raw garlic flavor needs time to mellow out in the mayonnaise base. For a quick sauce, stick to the powder.

• Make it Creamy: For a lighter, slightly tangier, but still creamy sauce, you can substitute up to half of the mayonnaise with plain Greek yogurt. This adds a protein boost and reduces the fat content, but it will slightly change the overall richness.

• Clean Container for Storage: Always store homemade condiments in a very clean, sealed container to ensure freshness and maximize shelf life. This Fry Sauce will typically last for up to 1 week in the refrigerator.