Fry Sauce Recipe (Utah-Style Dipping Sauce)

Fry sauce is a creamy, tangy, slightly sweet dipping sauce that is practically a religion in Utah, where it’s served with french fries, onion rings, and even burgers. This version balances ketchup, mayonnaise, and a few pantry staples to create a sauce that’s more complex than plain ketchup but more savory than plain mayo. It comes together in under five minutes with no cooking required, and it keeps for weeks in the fridge, making it a perfect make-ahead condiment.

Ingredients

1/2 cup (120 g) mayonnaise (full-fat or your favorite brand)
1/4 cup (60 g) ketchup
1 tablespoon (15 ml) dill pickle juice (from a jar of pickles)
1 teaspoon (5 ml) white vinegar or apple cider 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 (0.5 g) smoked paprika (optional, for a smoky note)
Salt and freshly ground black pepper, to taste

Instructions

In a small bowl, combine the mayonnaise, ketchup, pickle juice, vinegar, sugar, garlic powder, onion powder, and smoked paprika (if using).
Whisk or stir until the mixture is completely smooth and uniform in color. There should be no streaks of mayo or ketchup.
Taste the sauce and adjust seasoning with salt and pepper. If you prefer a thinner consistency, stir in 1 teaspoon (5 ml) of water or additional pickle juice until it reaches your desired texture.
Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld. (This step is optional but recommended; the sauce tastes even better after chilling.)
Serve with hot french fries, onion rings, or as a burger spread. Store leftovers in an airtight container in the refrigerator.

Tips

Customize the ratio: The classic Utah fry sauce is roughly 2 parts mayo to 1 part ketchup, but you can adjust to your taste. For a tangier, more tomato-forward sauce, increase the ketchup to 1/3 cup (80 g) and reduce mayo to 1/3 cup (80 g).
Use pickle juice for tang: The pickle juice is the secret ingredient that sets this apart from plain mayo-ketchup mixes. If you don’t have pickle juice, use an extra teaspoon of vinegar and a pinch of salt, but the flavor will be slightly different.
Make it ahead: This sauce tastes better after sitting in the fridge for a few hours or even overnight. It’s a great make-ahead condiment for parties or meal prep.
Common mistake: Don’t overdo the sugar or vinegar. The sauce should be balanced—tangy, creamy, and slightly sweet, but not cloying or puckering. Start with the amounts listed and adjust gradually.

Serving Suggestions

This fry sauce is the classic companion to crispy french fries—whether they’re thick steak fries, shoestring, or curly fries. It’s also fantastic on onion rings, tater tots, and even as a spread for burgers, sandwiches, or wraps. In Utah, it’s common to dip fries in fry sauce and also put it on a burger with pickles and onions. For a fun twist, serve it alongside sweet potato fries—the tangy sauce cuts through their sweetness beautifully.

Variations

Spicy fry sauce: Add 1 teaspoon (5 ml) hot sauce (like Frank’s RedHot or sriracha) or 1/2 teaspoon (2.5 g) cayenne pepper for a kick.
Smoky fry sauce: Stir in 1/2 teaspoon (2.5 g) smoked paprika and a dash of liquid smoke for a barbecue-style flavor.
Herbed fry sauce: Mix in 1 tablespoon (4 g) finely chopped fresh dill, chives, or parsley for a fresh, garden-like taste.
Vegan fry sauce: Use vegan mayonnaise and ensure your ketchup is vegan (most are). The rest of the ingredients are already plant-based.
Honey mustard fry sauce: Replace the sugar with 1 teaspoon (5 g) honey and add 1 teaspoon (5 g) Dijon mustard for a sweet-tangy variation.

Storage and Reheating

Store fry sauce in an airtight container or jar in the refrigerator for up to 2 weeks. It does not need reheating—serve it cold or at room temperature. If the sauce separates slightly after sitting, just stir it well before serving. Do not leave it at room temperature for more than 2 hours, as the mayonnaise can spoil. You can freeze fry sauce for up to 3 months, but the texture may change slightly upon thawing (the emulsion can break). If freezing, thaw in the refrigerator and whisk vigorously before using.

Frequently Asked Questions

What is Utah fry sauce made of? The base is always mayonnaise and ketchup, but many versions add pickle juice, vinegar, garlic powder, onion powder, and a touch of sugar. Some restaurants keep their exact recipe secret, but this combination is the most common home-style version.

Can I use low-fat or olive-oil mayonnaise? Yes, you can use any mayonnaise you like. Low-fat mayo will make the sauce lighter but slightly less rich. Olive-oil mayo adds a fruity note that works well. Avoid using salad dressing (like Miracle Whip) unless you want a sweeter, tangier sauce—it will change the flavor noticeably.

How long does fry sauce last in the fridge? Properly stored in an airtight container, fry sauce lasts up to 2 weeks. Always check for off smells or mold before using. Because it contains mayonnaise, it must be refrigerated and not left out for more than 2 hours.

Can I make fry sauce without pickle juice? Yes, simply substitute an equal amount of white vinegar or apple cider vinegar, plus a pinch of salt. The flavor will be slightly less complex, but still delicious. You can also use a splash of brine from other pickled vegetables, like banana peppers or jalapeños, for a different twist.

Is fry sauce the same as “fancy sauce” or “special sauce”? They are similar but not identical. Fry sauce is typically just mayo and ketchup with seasonings, while “special sauce” (like Big Mac sauce) often includes relish, mustard, and additional spices. Fry sauce is simpler and more focused on the tomato-cream balance.

Can I double or triple this recipe? Absolutely. This recipe is easily scaled up for parties or gatherings. Just keep the same ratio—2 parts mayo to 1 part ketchup—and adjust the seasonings to taste. The sauce will keep for the same amount of time.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).