Learn how to make tangy fry sauce with a secret ingredient — it's sure to rival anything you've had at Crown Burger or Arctic Circle!
Jill Nystul·November 30, 2023
Years ago I posted about Mississippi Comeback Sauce, and it reminded me an awful lot of my favorite Utah-style fry sauce recipe! If you’ve ever eaten at a burger joint in Utah or Idaho (whether Crown Burger, Arctic Circle, Sconecutter, etc.), you may have already encountered fry sauce. It’s practically a state treasure, and definitely up there with thebest tasting condiments ever.
Utah-based burger chain Arctic Circle claims to have invented fry sauce in the 1940s, but combinations of ketchup and mayonnaise are not exactly unique! There’s an Argentinian version called “golf sauce” or salsa rosada, a German version called rott weiss (“red white”), and many others besides. Variations of this ketchup mayo sauce recipe are enjoyed worldwide!
It wasn’t until a friend of mine opened a hamburger joint not too long ago that I learned the key to making the best fry sauce at home. As odd as it might sound, it’s a super simple ingredient:pickle juice! The delicious tanginess of pickle juice (or pickle brine) elevates an otherwise pedestrian combination ofmayonnaise and ketchup into the creamy, savory fry sauce Utahns know and love.
Give this easy fry sauce recipe a try the next time you make homemade french fries or reheat leftover fries. (Bonus points if you make it with homemade mayo — it really makes a difference!)
Mix together the mayo, ketchup, and onion powder in a small bowl and whisk thoroughly. Add the pickle juice one teaspoon at a time, stirring after each addition, to taste, then transfer your finished homemade fry sauce dip to an airtight container for storage.
You can use any kind of pickle juice, dill or sweet. They’ll have slightly different flavors, so experiment to find the one you find the tastiest. Trust me, both are fabulous!
Storing And Using Homemade Fry Sauce
I like to make just enough fry sauce for a meal, but sometimes I end up with leftovers. Store leftover fry sauce in an airtight container in the fridge for up to a week.
It makes a great dipping sauce for french fries and other foods, including smashed potatoes, potato wedges, onion rings, corn dogs, chicken wings, and jalapeño poppers. I love it with chicken nuggets too (though I won’t say no to a good honey mustard sauce!) You can dip most crispy snack foods into this amazing sauce!
We also like to use this homemade fry sauce recipe as a dressing or condiment — it makes a fantastic addition to burgers, hot dogs, and the like. It has a great sweet and tangy flavor as is, but occasionally I’ll stir in a tablespoon of Worcestershire sauce for added umami.
BONUS: Customize This Fry Sauce Recipe
The basic recipe is tried and true, but there are endless variations on fry sauce you can try if you want to expand your horizons. Some people swap out the ketchup for bbq sauce or chili sauce, while others use Miracle Whip rather than standard mayonnaise.
As I said before, you can also experiment with different pickle juices, spices, and other flavorings. You might want to add a bit of lemon juice or vinegar or even horseradish! You could swap the garlic powder for onion powder (or use a bit of both), or add a pinch of smoked paprika or cayenne pepper, a dash of hot sauce or tabasco sauce, some brown mustard or black pepper — the fry’s the limit!
If fry sauce sounds similar to thousand island dressing, that’s because it is — the biggest difference is the presence of pickle juice, rather than picklerelish. But you could use relish if you prefer, or swap out the juice or relish for apple cider vinegar. However you finish it off, this tangy mix of ketchup and mayo is sure to become your new favorite condiment!
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Other than that, Christensen says, fry sauce is relatively open to interpretation. “I can tell you that we stay pretty close to the very basis of the recipe, which is an equal mix of ketchup and mayonnaise, there's no secret to that,” he says. “There's a ratio of salts to spices, and here we don't use pickle juice.
Other than that, Christensen says, fry sauce is relatively open to interpretation. “I can tell you that we stay pretty close to the very basis of the recipe, which is an equal mix of ketchup and mayonnaise, there's no secret to that,” he says. “There's a ratio of salts to spices, and here we don't use pickle juice.
According to local history, fry sauce was created in the late 1940s by Don Carlos Edwards, founder of the Utah-based fast-food chain Arctic Circle. Originally called “pink sauce,” the recipe included ketchup, mayo, garlic, and a mix of other spices to create an instant hit condiment that was perfect for french fries.
The fry sauce craze has spread to nearby states as well, especially into Idaho, famous for its potatoes, where it is often called “Idaho fry sauce.” Many Idahoans even believe the sauce was invented there as opposed to Utah (but Utahns know the truth).
For years, Don Carlos Edwards, who founded Utah burger chain Arctic Circle in 1950, received credit for the invention. The official company line stated that, in an effort to save labor, Edwards combined his two burger condiments; when he dipped a fry in the efficient creation, a sauce was born.
What is It? For those unfamiliar with fry sauce, many people in the great state of Utah would deem fry sauce as the ultimate dipping sauce and condiment. There are many variations to the recipe nowadays, but, in its simplest form, it is a mixture of equal parts ketchup and mayonnaise.
Many unique combinations of creamy and tangy ingredients can provide a standout sauce for any operator. In its simplest form, fry sauce is just a combination of ketchup and mayonnaise. Other versions add pickle juice, lemon juice, or vinegar for added tang.
For the fry sauce: Combine the mayonnaise, roasted red pepper puree and adobo sauce in a small bowl and stir together until smooth.Season with salt and pepper to taste. Use right away or cover and refrigerate for at least 1 hour to allow flavors to meld.
Mayo ketchup sauce is just what it is — a simple blend of mayonnaise and ketchup that can be used as a dipping sauce for some of your favorite meals. It is most commonly used as the sauce in a Chimichurri sandwich or burger but it can also be used as a dipping sauce for tostones, yuca fries, or picadera.
the ultra-simple mixture of ketchup and mayonnaise. that you can use as a dipping sauce for French fries. Yum Yum sauce could be viewed as the upgraded. version of fry sauce.
MustKetch® is so much more than just Mustard and Ketchup. Discover new food pairings and unlock the unlimited potential of your two favorite condiments!
Contrary to its name, funeral potatoes are the ultimate comfort food, a cheesy au gratin potato casserole that is synonymous with the state of Utah and The Church of Jesus Christ of Latter-Day Saints.
Simply put, funeral potatoes are Utah comfort food. And as the name implies, you're more likely to find funeral potatoes at a funeral, family reunion, or luncheon than at a restaurant. Although a handful of restaurants do serve traditional funeral potatoes as a side, the ones I found all included bacon.
Fry sauce in sealed plastic cups with fries on a tray in Utah. Although sauce composed of a mixture of equal parts ketchup and mayonnaise appears in a New Orleans cookbook published in 1900, fry sauce was popularized in Utah.
Heinz Mayomust is a delicious sauce combination of creamy mayonnaise and the tangy flavor of mustard. Available in an easy squeeze, resealable bottle. Great for dipping all your favorite foods. Try it as the perfect addition to French fries, burgers, chicken nuggets and so much more. Refrigerate after opening.
Fry sauce is “slightly sweet, totally creamy, with just a hint of tang from the vinegar,” according to food blog Buns in My Oven. Thousand Island, on the other hand, usually has chunky mix-ins involved, like pickles and onions, as Eater notes.
This week it's another Idaho/Utah food staple: fry sauce. More accurately, it's “Mayochup,” a Heinz Middle East product that's equal parts ketchup and mayonnaise.
His fry sauce in particular has become a staple of Flay's, reflecting his signature style with a spicy twist. The best part about the recipe for Bobby Flay's fry sauce? It requires just three ingredients: mayonnaise, roasted red pepper puree, and adobo sauce.
Though Big Mac Sauce and Thousand Island dressing have ingredients in common, McDonald's sauce is their own, unique balance of sweet and savory ingredients. The sweetness comes from ketchup and sweet pickle relish; the savory from yellow mustard, fresh onion and a little vinegar.
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