Fry Sauce is one of the easiest and tastiest condiments ever! Serve it with French fries, sweet potato fries, or slathered on a good burger. This savory and slightly sweet sauce is typically made with mayo and ketchup. My recipe adds a few other ingredients to spice it up and make the best Fry Sauce ever!
Reading: Dipping sauce for roasted potatoes
Fry Sauce: what is it?!
If you’re not familiar with fry sauce, be prepared for your whole life to change. I’m serious! This famous sweet, savory, and slightly tangy sauce originated in Utah. Being a native Utahn, I know this sauce well — in fact, it’s one of my all-time favorites! And I’m not alone; nearly every fast food joint and restaurant in Utah serves it, and local grocery stores sell it, too, because we love it so much!
This sauce is super easy to make. In fact, the original recipe calls for simply equal parts ketchup and mayo. Despite my husband’s embarrassment, I’ve been known, when traveling, to grab mayo and ketchup packets and mix them together if fry sauce isn’t around.
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Many people debate the origins of this sauce, but most believe it was invented in the 1940s by a chef named Don Carlos Edwards. You can read more about the history here if you’re interested.
Since I’m such a fry sauce fanatic, I’ve added a few special touches over the years and tweaked the quantities a bit to come up with my ideal blend; I hope you all love it as much as my family does!
Fry Sauce doesn’t have many ingredients, and truthfully, just mixing mayo and ketchup works. That said, the ingredients you use definitely make a difference in the final flavor. I’ve tried lots of different brands and products and am recommending my favorites below (none of the recommendations are sponsored).
- Mayonnaise: I highly recommend real, full-fat mayo. Skip the salad dressing or low-fat varieties for the best creamy and delicious fry sauce. Hellmann’s/Best Foods® is my favorite brand.
- Ketchup: Ketchup gives this sauce its pink hue and adds so much flavor. Cheaper ketchup brands can make the sauce more acidic or sour; I highly recommend Heinz® Tomato Ketchup for this sauce.
- Worcestershire sauce: It may seem like a strange ingredient, but just a tiny bit adds delicious umami and deep savory flavor to the sauce.
- Pickle relish: This is another seemingly out-of-place ingredient, yet I absolutely love the tang this relish adds to the sauce. If you aren’t a fan of pickles, I’d recommend adding in a splash of vinegar or some lemon juice.
- Paprika: Paprika adds additional color to the sauce, loads of flavor, and a hint of smoky flavor. It also helps to cut down the sweetness a little.
- Salt: While the mayo contains salt, I usually like to add a touch more to the sauce to enhance and bring out all the flavors.
- Add some spice: Stir in some Tabasco sauce, chili powder, or even a sprinkle of cayenne pepper for a spicier sauce. I’ll occasionally add some sauce from a can of chipotles in adobo, which we love!
- Garlic flavored: Add in some roasted or regular garlic powder for a bit of a garlic kick. You can also replace the regular salt with garlic salt.
- Add in some mustard: A tiny bit of yellow mustard is sometimes added to fry sauces; if you’d like to try some in this recipe, add 1/4 to 1/2 teaspoon.
How long will Fry Sauce last?
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This sauce lasts 3-5 days when stored properly. Store the sauce chilled in an airtight container; promptly return leftovers to the fridge. The best way to tell if your fry sauce has gone bad is to look and smell. Discard it if the sauce develops an off odor, flavor, or appearance.
Unfortunately, this sauce doesn’t freeze or thaw well, so I recommend making a half batch if you’re worried about having too much.
Spread the Fry Sauce love!
Where to use Fry Sauce? Try these:
- On our favorite Burger Recipe
- With these Roasted Sweet Potatoes
- Delicious Roasted Potatoes
- Store-bought or homemade French fries or sweet potato fries (We love Alexia’s® Sweet Potato Fries; not sponsored)
- Fried chicken
- On thisChicken Burger
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Through this article, we hope to help you understand Dipping sauce for roasted potatoes