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Avocado Salsa
Genevieve Ko
335 ratings with an average rating of 4 out of 5 stars
335
10 minutes
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In a small bowl, whisk together the mayonnaise, ketchup, garlic powder and sugar until smooth. Season generously with salt and pepper.
Use immediately or refrigerate in an airtight container for up to 1 week. This tastes great with tostones, French fries, slathered on a burger or even inside a grilled cheese.
If you use 50/50 mayo ketchup your sauce will not look like the photo. That’s about 20% ketchup. Add ketchup slowly til it looks how you like it. Personally I add chopped capers and a few dashes or Tabasco and liquid smoke for my fry/burger sauce.
here's a variation i made up during early covid lockdown, when i was sick and quarantined and making due with supplies. mayo plus italian roasted peppers that come in a jar. mixed in. simple and freaking delicious on a soy burger!!!
This certainly could need vinegar and a dash of single malt, but a really magic ingredient is horse radish.
The way we've always made it, I'd add (to the default proportions) 2-3 tablespoons of relish. Needs some texture! I've seen red onions, vinegar, black pepper, and Sriracha work well too.
I sub Heinz chili sauce and followed the suggestion to add a dollop of horseradish. I am slightly embarrassed to admit I now give out the stuff as hostess gifts in the summer and people go a bit bonkers.
i prefer a ratio of 1/3 ketchup to 2/3 mayo, and also recommend adding a tablespoon or so of worcestershire sauce. i don't add salt or pepper to mine, but any other seasonings are fair game!
You can also start with barbeque sauce rather than ketchup for a more smoky flavor. A beloved Utah restaurant does that.
Delete the sugar, add some pickle juice and a dab of Dijon and you’ve made Shack burger sauce
Authentic Utah Fry Sauce has a bit of lemon juice for additional tanginess. 2/3 mayo and 1/3 ketchup is a great ratio and lemon juice. Skip the pepper and sugar. Ketchup has plenty of sugar.
an asian alternative. start with hoisin sauce and add soya sauce until the balance of sweet and salty is right for you palate. another asian alternative start with ketchup and add soya sauce (mustard powder optional along with chili) until it tastes good to you. works on all savory dishes and sides
Nix the sugar and add a little bit of horseradish and some paprika. Fantastic on onion rings.
Definitely less ketchup than called for here, and also add lemon juice. A horseradish version is always great too, and placed on a BLT.
This is also the recipe for Russian dressing, if you add some vinegar and take out the sugar. It’s a great dip for cut up carrots, etc. and is also good on sandwiches.
This was a good start to riff. I'm not a huge ketchup fan so I put in about 1/4 of what was suggested, which was more than adequate to get the flavor. I still prefer the ultimate fry sauce, ranch!
few drops of Maggi
also known as Pink Sauce
Similar to Pink Sauce, from Gullah Geechee Home Cooking: ● 1 small onion, grated ● 1 teaspoon Worcestershire sauce ● 1 teaspoon sugar ● ½ cup (115 g) mayonnaise ● 1/3 cup (75 ml) ketchup ● 1 teaspoon fresh lemon juice In a large bowl, mix all the ingredients together. I haven't made Chef Kim's yet, and I hope I haven't offended him
… love playing around with this. My base: 1/3 ketchup, 2/3 mayo, pickle juice (Bubbies bread & butter), dash of sriracha, 1/4 tsp dry mustard
Eeeek. This did not work at all. A TBSP of Garlic powder (which I just got so super fresh) left such an unappetizing flavor, and the overall flavor had no identity. Bummer...
Added capers, lemon juice and horseradish. Omitted sugar. So delicious!!!
2/3 mayo, 1/3 ketchup, no pepper, no sugar, add pickle or lemon juice
Throw in some smoked paprika. You’ll thank me later.
Third generation Alaskan here. This is my go-to accompaniment to baked or poached salmon. Learned it from my g’ma in the 1960’s.
Delish. Add some curry powder or sub 1/2 siracha for ketchup for a kicked up version.
It was so good! Literally the best sauce ever had, recommending adding less sugar but overall amazing, I had it with Macaroni and i personally think it would go with anything!
The classic Utah version, introduced by burger chain Arctic Circle more than 70 years ago: one part ketchup, one part mayo, and one part buttermilk. Plus or minus a splash of dill pickle juice. Delicious!
Something I find important is the difference between sauces like this. Some of the recipes in the comments are basically if not is Russian Sauce or Thousand Island Sauce. Growing up in Utah and having tasted many home and restaurant recipes, I found the perfect at home recipe to Fry Sauce is using your preferred amount of ketchup and Mayo (1:1 or 1:2) and a dash of Worcestershire sauce. That’s it!
My family's recipe is slightly different we call it " salsa rosada" and we use with tostones, sorullitos or any other traditional Puerto Rican fritter. A cup of mayo, stir a dash of dijon mustard, a teaspoon of ketchup, 1 drop of Worcestershire sauce, couple of drops of lemon and hot sauce(home made pique is the best) to taste. The mayo is the base.It is important that none of the ingredients calls attention upon itself, especially the ketchup which tends to have a strong flavor .
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