5–Minute Fry Sauce
This easy fry sauce recipe comes together in minutes. It’s creamy, tangy, and perfect for fries, burgers, or even pizza.
I didn’t grow up eating fry sauce. Honestly, I didn’t know what it was until a restaurant served some with a sandwich and fries, and it was amazing!
This fry dip wasn’t quite like remoulade, and it wasn’t a basic ketchup mayo mixture. It had more flavor and was more versatile. It tasted great on both the fries and the sandwich.
I knew I had to start making fry sauce at home. All you need is 5 minutes and 6 ingredients and you’ll be putting this sauce on everything!
What Is Fry Sauce?
If you’ve never tried it, fry sauce is that pinkish orange dipping sauce you’ll see all over Utah and Idaho.
It’s usually made with mayo and ketchup, and some other spices. I like to add a splash of pickle juice, a little Worcestershire sauce, some garlic powder, and a bit of smoked paprika.
The spices and seasonings are easily adjustable to your tastes. You can use more or less depending on what you like. Or, leave something out if you don’t like it at all.
How I Use Fry Sauce
Let me tell you, this isn’t just a french fry dip. I dunk everything in it. Tater tots, sweet potato fries, and especially my air fryer onion rings.
John even likes it with chicken tenders. It’s also really good spread on burgers or used in wraps.
Sometimes if we don’t have the ingredients handy for homemade ranch dressing, we make fry sauce instead. It’s great if you like something to dip your pizza in or want a change from the usual chips and dip.
Flavor and Adjustments
My version of Utah fry sauce is creamy, tangy, and a little sweet. But I always say, tweak it to your taste:
- Add more ketchup if you like it a little sweeter.
- Put in more vinegar or pickle juice if you like it tangy and a little sharp.
- Sprinkle in a dash of cayenne or hot sauce if you want a touch of heat.
This dip is technically ready to serve right after the ingredients are mixed, but it tastes better after sitting in the fridge for 30 minutes or so.
What is fry sauce made of?
It’s mostly mayonnaise and ketchup. Then there are some other ingredients like pickle juice, Worcestershire, and spices depending on the version you make.
Is this the same as Thousand Island dressing?
No, it’s definitely not Thousand Island dressing. The dressing usually has relish, and some homemade versions have chopped eggs.
Can I use Miracle Whip?
You could, but I stick with regular mayo. Miracle Whip changes the flavor a bit and not in a way that mixes well with the other ingredients.
How to Store Leftovers
Store leftover fry sauce in a jar or sealed container in the fridge. It will last about a week.
More Sauce Recipes
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Ingredients
- ½ cup mayonnaise
- ¼ cup ketchup
- 1 tablespoon pickle juice, or white vinegar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
Instructions
- In a small bowl, stir together the mayonnaise and ketchup until smooth.½ cup mayonnaise¼ cup ketchup
- Add the pickle juice, Worcestershire sauce, garlic powder, and smoked paprika. Stir to combine.1 tablespoon pickle juice1 teaspoon Worcestershire sauce½ teaspoon garlic powder¼ teaspoon smoked paprika
- Taste and adjust the seasoning as needed. Add more ketchup for sweetness or more vinegar for tanginess.
- Optional: Cover and refrigerate the sauce for at least 30 minutes before serving.
Suggested Equipment
Notes
- This recipe makes about ¾ cup of fry sauce total. That’s about 6 servings, with each serving being around 2 tablespoons.
- Any of the spices and seasonings can be adjusted or omitted for your personal taste.
- I’ve used both pickle juice and white vinegar. They give the sauce a slightly different flavor, but either works.
- Optional: I love adding a few drops of Frank’s Hot Sauce or Tabasco for a tiny bit of heat.
- For the purists out there, I’m aware that this may not be authentic fry sauce. This is my version, and we love it.
- This sauce is technically ready to serve as soon as it’s made, but it tastes better if you let it chill in the fridge for about 30 minutes or so. The longer it sits, the better it tastes.
- Store leftovers in the fridge for up to a week.
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
