Name: Fry Sauce for Supper
Yield: 4

Fry Sauce is Utah’s best-kept secret, the ultimate dip for fries and burgers made with mayo, ketchup, and a few special ingredients.

The Best Fry Sauce

Meet Utah’s fave: Fry Sauce! It’s a sweet, savory, and tangy mix that’s a go-to in local diners and homes. I’ve put my own spin on this straightforward recipe, which started with just ketchup and mayo.

It all began in the 1940s, thanks to Don Carlos Edwards, and it’s been a hit ever since. If you haven’t tried it, one dip and you’ll totally get the hype!

All the ingredients in this recipe including ketchup, mayo, relish, paprika, and Worcestershire sauce prepped out for straightforward assembly.

Ingredients In Fry Sauce

Mayo: Use real, full-fat mayo for a creamy texture and satisfying flavor. I like Hellmann’s/Best Foods®.
Ketchup: Adds color and flavor. Go for a good quality brand like Heinz®—some others can be a bit too acidic.
Worcestershire Sauce: Just a little adds a lot of flavor.
Pickle Relish: This gives the sauce a nice texture and tangy flavor.
Paprika: Adds color, flavor, and a touch of smokiness. For more smoky flavor, try smoked paprika.
Salt: A pinch brings out all the flavors in the sauce.

All the ingredients in this recipe in a bowl ready to be mixed together.

How To Make Fry Sauce

Mix together all of the ingredients in a medium-sized bowl.
Whisk until combined.
Refrigerate for a bit to help the flavors intensify. Enjoy with some baked chicken tenders.

Variations

Mix It Up

Spicy: Add Tabasco, chili powder, cayenne, or chipotle in adobo sauce for some heat.
Garlic: Add in some garlic powder or use garlic salt instead of regular salt.
Mustard: Add a small amount of yellow mustard, about 1/4 to 1/2 teaspoon.

The best fry sauce in a bowl with fries on the side.

Storage

Leftovers?

Fry Sauce lasts 3-5 days in the fridge in a sealed container. Always check for any weird smells or looks before using. It’s best not to freeze it—make smaller batches if you need to.