Fry Sauce: Utah’s secret to the best dip for fries or sauce for burgers! Just mix mayo, ketchup, and a few special ingredients to kick up the flavor.
The Best Fry Sauce
Meet Utah’s fave: Fry Sauce! It’s a sweet, savory, and tangy mix that’s a go-to in local diners and homes. I’ve put my own spin on this easy recipe, which started with just ketchup and mayo.
It all began in the 1940s, thanks to Don Carlos Edwards, and it’s been a hit ever since. If you haven’t tried it, one dip and you’ll totally get the hype! 😊
Ingredients In Fry Sauce
- Mayo: Use real, full-fat mayo for a creamy texture and delicious flavor. I like Hellmann’s/Best Foods®.
- Ketchup: Adds color and flavor. Go for a good quality brand like Heinz®—some others can be a bit too acidic.
- Worcestershire Sauce: Just a little adds a lot of flavor.
- Pickle Relish: This gives the sauce a nice texture and tangy flavor.
- Paprika: Adds color, flavor, and a touch of smokiness. For more smoky flavor, try smoked paprika.
- Salt: A pinch brings out all the flavors in the sauce.
How To Make Fry Sauce
- Mix together all of the ingredients in a medium-sized bowl.
- Whisk until combined.
- Refrigerate for a bit to help the flavors intensify.
Mix It Up
- Spicy: Add Tabasco, chili powder, cayenne, or chipotle in adobo sauce for some heat.
- Garlic: Add in some garlic powder or use garlic salt instead of regular salt.
- Mustard: Add a small amount of yellow mustard, about 1/4 to 1/2 teaspoon.
Storage
Fry Sauce lasts 3-5 days in the fridge in a sealed container. Always check for any weird smells or looks before using. It’s best not to freeze it—make smaller batches if you need to.
Enjoy Fry Sauce On
- My favorite Burger Recipe
- With these Roasted Sweet Potatoes or plain Roasted Potatoes
- With store-bought French fries or sweet potato fries (I love Alexia’s® Sweet Potato Fries)
- Fried chicken
- On this Chicken Burger
Fry Sauce
Equipment
- small bowl
Ingredients
- 1/2 cup mayo
- 1/3 cup ketchup
- 1/2 tablespoon pickle relish
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- Salt to taste
Instructions
- In a medium-sized bowl, whisk together all the ingredients until well combined.
- Add salt to taste. Adjust any flavors to your preference.
- Use immediately, or refrigerate, covered, to allow the flavors to meld.
- Enjoy with roasted potatoes, french fries, roasted sweet potatoes, sweet potato fries, or slathered on a burger.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good sauce. I used smoky paprika.
PLEASE do no make comments when you have not made the recipe. Nobody cares that you think it might be good. We want to hear how it tastes. There are no less than 11 comments saying that the recipes looks good or can’t wait to try it….ugh…. Good comments are valuable. These are just annoying. Thanks in advance for helpful comments from now on.
Thanks so much Evelyn! I’m so thrilled you enjoyed this, and the smoky paprika sounds delish! 🙂
I am just like you. I have to make my own sauce whenever we have fries. My husband uses it for his salad. I will try your receipt because it’s different than what I make. But it sounds very good.
I am a HUGE fry sauce fan, and this simple recipe looks terrific! One question, though: sweet or dill relish (or is it by personal preference)?
Preference! I use sweet relish 🙂
I am just like you. I have to make my own sauce whenever we have fries. My husband uses it for his salad. I will try your receipt because it’s different than what I make. But it sounds very good.
Yay! Can’t wait to hear what you think! 🙂
Hmmmm. Never heard it called fry sauce before. Been making it for salad dressing for over 50 years. Mayo, catsup, tapatio to taste. That’s French dressing. Add pickle relish it becomes thousand island dressing.
Sounds delicious..will have to try it!
Hope you enjoy! Thanks Mary! 🙂