Fry Sauce

Name: Fry Sauce
Total time: 5 min
Yield: 1 cup
Ingredients: 1/2 cup mayonnaise; 1/2 cup ketchup; 1 tablespoon garlic powder; 1/2 teaspoon granulated sugar; Kosher salt and black pepper

By Eric Kim

Total Time: 5 minutes
Rating: 4(348)
Notes: Read community notes

Different recipes for fry sauce exist, all across the world, including in the United States and its territories. Utah has its own beloved version, as does Puerto Rico, where it is called mayokétchup. Though this fry sauce calls for a 1:1 ratio of mayonnaise to ketchup, those amounts can and should be adjusted according to your tastes. This garlicky all-purpose flavor enhancer is ideal for dipping French fries, tostones and other crunchy fried things.

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Ingredients

Yield:1 cup

½cup mayonnaise
½cup ketchup
1tablespoon garlic powder
½teaspoon granulated sugar
Kosher salt and black pepper

Ingredient Substitution Guide

Preparation

Step 1
In a small bowl, whisk together the mayonnaise, ketchup, garlic powder and sugar until smooth. Season generously with salt and pepper.
Step 2
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.

Ratings

4 out of 5

348 user ratings

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Cooking Notes

Uri3 years ago

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.

dana yaks3 years ago

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!!!

Remy3 years ago

This certainly could need vinegar and a dash of single malt, but a really magic ingredient is horse radish.

Sarah3 years ago

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.

swalters3 years ago

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.

Caleb3 years ago

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!

Carol3 years ago

You can also start with barbeque sauce rather than ketchup for a more smoky flavor. A beloved Utah restaurant does that.

DVC3 years ago

Delete the sugar, add some pickle juice and a dab of Dijon and you’ve made Shack burger sauce

Don2 years ago

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.

teresa chin jones3 years ago

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

LG3 years ago

Nix the sugar and add a little bit of horseradish and some paprika. Fantastic on onion rings.

Shannon3 years ago

Definitely less ketchup than called for here, and also add lemon juice. A horseradish version is always great too, and placed on a BLT.

LG2 years ago

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.

Natasha3 months ago

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!

David3 months ago

few drops of Maggi

Barbara4 months ago

also known as Pink Sauce

Barbara4 months ago

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

Dave in Seattle4 months ago

… 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

TRB5 months ago

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...

meinmunich7 months ago

Added capers, lemon juice and horseradish. Omitted sugar. So delicious!!!

Kyle1 year ago

2/3 mayo, 1/3 ketchup, no pepper, no sugar, add pickle or lemon juice

MMT1 year ago

Throw in some smoked paprika. You’ll thank me later.

Linda S1 year ago

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.

Joe Bananas1 year ago

Delish. Add some curry powder or sub 1/2 siracha for ketchup for a kicked up version.

Noor Khawaja1 year ago

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!

Todd1 year ago

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!

Martie G2 years ago

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!

titi Haydee2 years ago

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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