Fry sauce is a beloved condiment in Salt Lake City, Utah, where it’s served alongside french fries at countless local drive-ins and burger joints. This simple yet addictive sauce combines ketchup, mayonnaise, and a few secret ingredients to create a creamy, tangy, and slightly sweet dip that perfectly complements crispy fries. This recipe delivers the classic Utah-style fry sauce that you can easily make at home with pantry staples.
Ingredients
- 1 cup (240 ml) mayonnaise (preferably full-fat)
- 1/2 cup (120 ml) ketchup
- 2 tablespoons (30 ml) dill pickle juice (from a jar of dill pickles)
- 1 teaspoon (5 ml) white vinegar
- 1/2 teaspoon (2.5 g) granulated sugar
- 1/4 teaspoon (1.5 g) garlic powder
- 1/4 teaspoon (1.5 g) onion powder
- 1/8 teaspoon (0.75 g) cayenne pepper (optional, for a slight kick)
- Salt and freshly ground black pepper, to taste
Instructions
- In a medium bowl, combine the mayonnaise, ketchup, dill pickle juice, white vinegar, sugar, garlic powder, onion powder, and cayenne pepper (if using).
- Whisk until the mixture is smooth and well combined. The color should be a uniform pinkish-orange.
- Taste the sauce and season with salt and black pepper as needed. Remember that the pickle juice and ketchup already contain salt, so add cautiously.
- Transfer the fry sauce to a serving bowl or an airtight container. For the best flavor, refrigerate for at least 30 minutes before serving to allow the flavors to meld, though it can be used immediately.
- Serve alongside hot, crispy french fries, onion rings, or as a burger spread.
Tips
- Use full-fat mayonnaise: For the most authentic and creamy texture, use full-fat mayo. Low-fat or light mayo can make the sauce watery and less flavorful.
- Adjust the sweetness: The sugar is key to balancing the tanginess. If you prefer a sweeter sauce, add an extra 1/2 teaspoon of sugar. For a more savory version, omit the sugar entirely.
- Don’t skip the pickle juice: This is the secret ingredient that gives Utah fry sauce its distinctive tang. If you don’t have pickle juice, you can substitute with an equal amount of white vinegar, but the flavor will be slightly sharper.
- Make it ahead: Fry sauce tastes even better after sitting in the fridge for a few hours. Make it a day in advance to let the flavors fully develop.
Serving Suggestions
Serve this fry sauce with classic crinkle-cut fries, steak fries, or waffle fries. It’s also fantastic on burgers, hot dogs, or as a dipping sauce for chicken tenders and onion rings. In Salt Lake City, it’s common to see fry sauce served alongside a basket of fries at local diners, often with a sprinkle of black pepper on top.
Variations
- Spicy Fry Sauce: Add 1-2 teaspoons of hot sauce (like Frank’s RedHot) or an extra pinch of cayenne pepper for a spicy kick.
- Smoky Fry Sauce: Stir in 1/2 teaspoon of smoked paprika or a few drops of liquid smoke for a smoky, barbecue-like flavor.
- Garlic Lovers: Increase the garlic powder to 1 teaspoon or add one finely minced fresh garlic clove for a more pungent, savory sauce.
- Sweet & Tangy: Add 1 tablespoon of honey or sweet pickle relish to the base recipe for a sweeter, more relish-forward sauce.
Storage and Reheating
Store leftover fry sauce in an airtight container in the refrigerator for up to 1 week. The sauce does not need reheating; serve it cold or at room temperature. If the sauce separates after refrigeration, give it a good stir before serving. Do not freeze fry sauce, as the mayonnaise will break and become watery upon thawing.
Frequently Asked Questions
What exactly is Utah fry sauce? Utah fry sauce is a simple mixture of ketchup and mayonnaise, often with added seasonings like pickle juice, vinegar, and spices. It’s a regional condiment that has been popular in Salt Lake City since the 1950s, particularly at local fast-food chains like Arctic Circle.
Can I use Greek yogurt instead of mayonnaise? Yes, you can substitute plain Greek yogurt for part or all of the mayonnaise to lighten the sauce. However, the flavor will be tangier and less rich. If using yogurt, consider adding a little more sugar or a pinch of salt to balance the flavors.
Is fry sauce the same as thousand island dressing? No, they are different. Thousand island dressing typically includes chopped pickles, onions, and sometimes hard-boiled eggs, making it chunkier and sweeter. Fry sauce is smooth and creamy, with a simpler flavor profile.
How long does homemade fry sauce last? When stored in an airtight container in the refrigerator, homemade fry sauce will keep for up to 1 week. Because it contains mayonnaise, it should not be left at room temperature for more than 2 hours.
Can I make fry sauce without pickle juice? Yes, if you don’t have pickle juice, you can use an equal amount of white vinegar or lemon juice. The flavor will be slightly different, but it will still be delicious. You can also add a finely chopped dill pickle to the sauce for a similar tangy flavor.
What is the best way to serve fry sauce? Fry sauce is best served chilled or at room temperature alongside hot, crispy fries. It’s also excellent as a spread on burgers or sandwiches. For a classic Utah experience, serve it in a small paper cup with a side of fries.
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