5-Minute Utah Fry Sauce
Servings: 6 Servings
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 mayonnaise, ¼ cup ketchup
- Add the pickle juice, Worcestershire sauce, garlic powder, and smoked paprika. Stir to combine.1 tablespoon pickle juice, 1 teaspoon Worcestershire sauce, ½ teaspoon garlic powder, ¼ teaspoon smoked paprika
- Taste and adjust the seasoning as needed. Add more ketchup for sweetness or more pickle juice or vinegar for tanginess.
- Cover and refrigerate the sauce for about 30 minutes before serving, if possible.
Notes
- This is my version of fry sauce, and we love it. I’m not claiming it’s the most authentic version out there.
- This recipe makes about ¾ cup of fry sauce total. That’s about 6 servings, with each serving being about 2 tablespoons.
- Pickle juice and white vinegar both work, but they give the sauce slightly different flavors.
- Adjust the seasonings to taste. Add more ketchup for sweetness, more pickle juice or vinegar for tanginess, or a few drops of Frank’s Hot Sauce or Tabasco for a little heat.
- The sauce is ready to serve right away, but it tastes better after chilling in the fridge for about 30 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
5-Minute Utah Fry Sauce
Serving Size
2 tablespoons
Amount per Serving
Calories
140
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
10
%
Trans Fat
0.03
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
3
g
Cholesterol
8
mg
3
%
Sodium
259
mg
11
%
Potassium
45
mg
1
%
Carbohydrates
3
g
1
%
Fiber
0.1
g
0
%
Sugar
2
g
2
%
Protein
0.3
g
1
%
Vitamin A
105
IU
2
%
Vitamin C
1
mg
1
%
Calcium
4
mg
0
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
