Fry Sauce

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

1. Mix together all of the ingredients in a medium-sized bowl.
2. Whisk until combined.
3. 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