Fry Sauce

By Eric Kim

Published July 14, 2021

Fry Sauce
Ryan Liebe for The New York Times. Food Stylist: Victoria Granof.
Total Time
5 minutes
Rating
4(390)
Comments
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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
Nutritional analysis per serving (2 servings)

481 calories; 45 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 27 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 1 gram protein; 880 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

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

  2. 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
390 user ratings
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Comments

Uri

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.

Remy

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

dana yaks

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!!!

Lori

I like how easy this is to make! It's not amazing but it's good with fries or chicken strips etc. and would probably also be good as a burger spread. Would likely be a hit with kids as it's not even remotely spicy or tangy. For a grownup palate, it kinda needs a little kick of something.

Laurie H.

As a Utahn who grew up on the OG fry sauce from Arctic Circle (a local fast food chain), I use a bit more ketchup than mayo. Another Utah favorite (Training Table), used bbq sauce instead of ketchup. A little pickle relish is another addition that is great. Bruges Waffles, perhaps the best fries in Utah, has an assortment of mayo fry sauces, including a curry one which I suspect is simply mayo and curry powder. Skip the sugar. It's completely unnecessary.

Erik

Where I grew up in Michigan, we called this “pink sauce,” and it’s nothing more than one’s preferred ratio of mayo to ketchup. Pass the jar and bottle around, dollop and squeeze the contents into a little pile on your plate, and mix them up with a fry. That’s it. Voila!

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