Fry sauce—that creamy, tangy pink-orange dip for fries, onion rings, and even burgers—is a beloved regional staple in the Intermountain West, especially Utah, where it is practically a condiment of state pride. It is typically a simple blend of ketchup, mayonnaise, and a few seasonings, and while it is easy to make at home, many people want to find the real thing when traveling. This article covers where to find fry sauce in grocery stores, at major restaurant chains, and how to spot it on menus, along with a quick homemade backup recipe.
Ingredients
- 1 cup (240 ml) mayonnaise (full-fat works best)
- 1/2 cup (120 ml) ketchup
- 1 tablespoon (15 ml) dill pickle brine (from a jar of dill pickles)
- 1 teaspoon (5 ml) white vinegar or apple cider vinegar
- 1/2 teaspoon (2 g) garlic powder
- 1/4 teaspoon (1 g) onion powder
- 1/4 teaspoon (1 g) smoked paprika (optional, for color and depth)
- 1/8 teaspoon (0.5 g) cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
Instructions
- In a medium bowl, whisk together the mayonnaise and ketchup until the color is uniform and no streaks remain.
- Add the pickle brine, vinegar, garlic powder, onion powder, smoked paprika (if using), and cayenne (if using). Whisk again until smooth.
- Taste the sauce and season with salt and black pepper. Remember that pickle brine and ketchup already contain salt, so add it gradually.
- Cover the bowl and refrigerate for at least 30 minutes before serving. This resting time lets the flavors meld and thickens the sauce slightly.
- Stir once more before serving. The sauce should be thick enough to cling to a fry but still spoonable.
Tips
- Finding it in stores: In Utah and neighboring states, look for brands like Fry Sauce (a specific brand name), Smack My Fry Sauce, or regional store brands in the condiment aisle near ketchup and mayo. Outside the Mountain West, check specialty food stores or order online from retailers that ship refrigerated items.
- Restaurant locations: Fast-food and fast-casual chains known for offering fry sauce include Arctic Circle (a Utah-based chain), Crown Burger, and Apollo Burger. Many independent burger joints in Idaho, Nevada, and Colorado also offer it. At national chains, ask for “fry sauce” or “Utah sauce”—some will mix ketchup and mayo for you even if it is not on the menu.
- Substitutions: If you are out of pickle brine, use a splash of lemon juice or just increase the vinegar. For a lighter version, use half mayonnaise and half plain Greek yogurt, but note the sauce will be tangier and less rich.
- Common mistake: Do not use sweet pickle relish or sweet ketchup-heavy barbecue sauce; the balance should be savory and tangy, not sugary. Also, do not skip the resting time—fry sauce tastes flat if eaten immediately after mixing.
Serving Suggestions
This sauce is made for hot, crispy french fries—shoestring, steak-cut, or waffle. It is equally good on onion rings, tater tots, and sweet potato fries (though the sweetness of sweet potato fries pairs better with a slightly spicier version). Use it as a burger spread, a dip for chicken tenders, or a topping for a loaded baked potato. For a classic Utah-style meal, serve it alongside a pastrami burger or a double cheeseburger with grilled onions.
Variations
- Spicy fry sauce: Add 1 tablespoon (15 ml) hot sauce (like Frank’s or Cholula) or 1 teaspoon (5 g) sriracha to the base recipe.
- Smoky fry sauce: Replace the smoked paprika with 1/2 teaspoon (2 g) liquid smoke and add a pinch of chipotle powder.
- Herbed fry sauce: Stir in 1 tablespoon (4 g) finely chopped fresh chives or dill after mixing.
- Vegan fry sauce: Use vegan mayonnaise and ensure your ketchup is free of high-fructose corn syrup if that matters to you; the flavor will be nearly identical.
Storage and Reheating
Store fry sauce in an airtight container or jar in the refrigerator for up to 1 week. The sauce does not need reheating—serve it cold or at room temperature. If it separates slightly after a few days, whisk it vigorously to bring it back together. Do not freeze fry sauce; the mayonnaise will break and become watery when thawed. Always use a clean spoon to scoop out the sauce to avoid introducing bacteria.
Frequently Asked Questions
Is fry sauce the same as “Utah sauce”? Yes, fry sauce is often called Utah sauce or Utah fry sauce because of its popularity in that state. The terms are interchangeable in most casual contexts, though some restaurants use “Utah sauce” to refer to a slightly spicier version.
Can I buy fry sauce outside of Utah? Yes, but selection is limited. Many online retailers sell bottled fry sauce, and some national grocery chains in the western U.S. stock it. If you cannot find it locally, the homemade recipe above takes five minutes and tastes very close to the commercial versions.
What is the difference between fry sauce and thousand island dressing? Fry sauce is typically just ketchup, mayo, and seasonings, while thousand island dressing adds chopped pickles or relish, onions, and sometimes hard-boiled eggs or Worcestershire sauce. Fry sauce is thinner and more ketchup-forward.
Why is my homemade fry sauce too thin? This usually happens when you add too much vinegar or brine, or when you use a low-fat mayonnaise that has a looser texture. To fix it, whisk in an additional tablespoon of mayonnaise at a time until it thickens. Letting it chill for an hour also helps it set up.
Can I make fry sauce ahead of time for a party? Absolutely. Make it up to two days in advance and keep it covered in the refrigerator. Stir well before serving. The flavor actually improves after a day as the spices meld.
Is fry sauce safe to leave out at a picnic? Because it contains mayonnaise, do not leave fry sauce at room temperature for more than 2 hours (1 hour if the outdoor temperature is above 90°F / 32°C). Keep it in a cooler or serve small portions and replenish from a refrigerated container.
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