This post first appeared over at Real Housemoms where I’m a contributor.
Have you ever heard of Mayo Ketchup? I hadn’t either until a trip to Puerto Rico a few years back. They serve all of their fries with Fry Sauce or mayo ketchup. Hubby fell in love and now, we make this delicious sauce it all the time.
But here in the United States, it is just called fry sauce or special sauce. Nearly every chain has their own variation of some combination of ketchup, mayo and seasonings.
What is Fry Sauce?
Turns out all the special sauce consists of is mayonnaise, ketchup and garlic powder. Real special. Well, turns out, most craveable fast food restaurants have the same mayo-ketchup base, but with a few extra ingredients.
Whopper sauce, In-n-Out Burger and Cali Burger all add minced dill pickles and a little bit of sweet and tangy with sugar and vinegar to their mix.
How to Make It
Use simple ingredients to whip this verstile sauce, the perfect accessory to a plate of French fries.
- Mayonnaise– this is the base of the sauce. Some folks that are adverse to mayonnaise can use a plain Greek yogurt, but make sure that it is Greek because it is thicker because it has been drained and thus more the same consistency as mayo.
- Ketchup– The other prime ingredient in the sauce, there isn’t much you can swap it out with, but if you want to try to make your own to control the sugar levels.
- Dill Pickles– or relish, wither way, try to drain out the pickle brine.
- Yellow Mustard– or get fancy with Dijon mustard!
- Fine Sea Salt- Please use sea salt for a cleaner salt flavor, not table salt that could potentially give a metallic aftertaste.
- Ground black pepper– Or white pepper if you want a milder taste.
- Sugar- Sugar helps balance all the acidic flavors. Natural sweeteners can be used.
- Apple Cider Vinegar- The signature tang comes from vinegar. Apple cider is my favorite, but white wine or plain vinegar can also be used.
- Top with sliced scallions (green onions) or chives. I like that extra fresh crunch and also color.
Toss all of the ingredients in a small food processor (also my most used of kitchen appliances, I suggest everyone have one!) and give it a few blitzes until it smooths out. You can also hand mix it in a small bowl, but it will have more texture. For best results, cover and refrigerate it for at least an hour to let the flavors marry.
Other options include adding a dash of onion powder, garlic powder, Worcestershire sauce, cayenne pepper, jalapenos, bacon or a little bit of pickle juice or lemon juice.
What to Use it On
Clearly, just use the homemade fry sauce for dipping homemade french fries, but I also used it on my Copycat In-N-Out Burger Animal Style Fries. If you’ve never had them, you don’t even know what you are missing.
Use fry sauce for onions rings and Onion Strings, tater tots, chicken nuggets, sweet potato fries, potato wedges or slather it onto a burger, hot dog or chicken sandwich. Also great for dipping chicken wings!
Make Ahead and Storage
Make this classic fry sauce ahead of time and place in the refrigerator for up a week in an airtight container. I do not recommend freezing anything mayo based.
More dipping sauce recipes:
- Delicious Chipotle Aioli for dipping or slathering.
- Coconut Curry Sauce perfect for egg rolls and dipping.
- Dress your salad with Green Goddess Avocado Dressing, but also good for sandwiches.
- Yum Yum Sauce or double yum yum? This famous Japanese hibachi sauce or just amazing on nearly everything from seafood to chicken, rice and beef.
- Is there anything that Homemade Buffalo Sauce doesn’t taste good on?
- If you have had Chick fil a sauce, you don’t know what you are missing!
- Place the mayo, ketchup, pickles, vinegar, mustard, pepper, sugar and salt to a small food processor or bowl. Blitz or whisk until well combined.
- Serve immediately or cover and refrigerate.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings sections.