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This simple fry sauce recipe is ultra creamy and has the perfect balance of savory and tangy flavors! It’s French fries’ best friend and amazing with other fried foods as well.
Try my steakhouse favorite Easy Yum Yum Sauce or Easy Burger Sauce next.
Why you’ll love it
Those who know me are well aware I adore sauces and dips so much. If there are fries around, no way are they staying plain. Ketchup, aioli, Cane’s sauce, or this zesty homemade fry sauce are a must! It’s very simple, uses everyday ingredients, and jazzes up fried foods.
Fry sauce originated in Utah, but so many places have a riff on the classic mayo-ketchup combo such as thousand island dressing or Marie Rose sauce. It’s because it’s a fabulous creamy, flavorful base to sauces! Add in some spices and pickle juice, and it’s so tasty.
What you’ll need
- Mayonnaise – I like Duke’s or Hellmann’s best
- Ketchup – it adds a sweetness, tang, and that distinctive pink color
- Pickle juice – for the signature briny tang! I like using bread and butter pickles.
- Worcestershire sauce – another layer of flavor
- Paprika – use regular or smoked
- Onion powder – more savory goodness
- Cayenne pepper – it’s for extra depth and dimension, not even really a gentle heat. It just adds a little something-something!
Helpful tips
- Be sure to use brands of mayo and ketchup that you love since they’re the base of this sauce for fries!
- You can let the flavors meld in the fridge for a few hours for best results, but it’s delicious right away as well.
- Curious about the 1940s burger chain origins in Utah of fry sauce? It’s deep in Utah lore, they’re very proud of it, and other countries have their own fantastic twists. Head on over to Wikipedia to learn more.
How to make fry sauce
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
To a medium bowl, add all the sauce ingredients. Stir or whisk them together until smooth and any lumps from the mayo are gone. Give it a try, and adjust ingredients to your tastes. Use right away or refrigerate until needed.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Measure out your seasonings with these nested magnetic measuring spoons. They don’t get lost in your drawer!
- If you’re in the market for one, here’s my air fryer model.
- Store this fry sauce in a mason jar.
Substitutions and variations
- I don’t really have a preference between regular and smoked paprika, so use your fave! A smoky twist is sometimes what you crave.
- You can use the brine from dill pickles if that’s what you prefer/have on hand.
- The pinch of cayenne pepper can be left out or increased depending on your taste preferences, but as written the sauce isn’t spicy.
What to serve with fry sauce
- It’s perfect with French fries or potato wedges, of course! I like to save time and buy pre-made ones and pop them in my air fryer and serve them alongside my Ultimate Chicken Burgers. And maybe some of my Best Coleslaw, because why not?
- I like it as a dipping sauce for sweet potato fries too.
- You can use it as a dip for chicken strips or nuggets, onion rings, tater tots, tostones, or even fried shrimp. This delicious pink sauce goes with pretty much anything deep fried.
Leftovers and storage
- The sauce will keep in the fridge for around one week in a tightly covered container like a mason jar.
- As with all creamy sauces/dressings/dips, I don’t recommend freezing it. The texture will change.
More homemade dips and sauces
If you made this homemade French fry sauce, please leave a star rating and review below. Or tag me on Instagram with your S&L creations!
Fry Sauce
Ingredients
- 1 cup mayo
- 1/2 cup ketchup
- 2 tablespoons pickle juice from bread & butter pickles
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon paprika smoked or regular
- 1/2 teaspoon onion powder
- 1 pinch cayenne pepper
- Salt & pepper to taste
Instructions
- Add all ingredients to a medium bowl and whisk/stir together until combined. Taste and adjust as needed. The sauce will taste best after you let the flavors meld for a bit, but you can eat it right away!
- Store in an airtight container in the fridge for up to a week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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