Description
This Fry Sauce recipe combines creamy mayonnaise with tangy ketchup and a medley of savory spices to create a flavorful dipping sauce perfect for fries, burgers, and more. Easy to make in just five minutes, this sauce offers a slightly spicy kick with Buffalo sauce and a hint of smoky paprika, balanced by a touch of pickle juice and Worcestershire sauce for depth.
Ingredients
Scale
Fry Sauce Ingredients
- 2¼ cups mayonnaise (use real mayonnaise for the best flavor)
- ½ cup ketchup
- 1 tablespoon Buffalo sauce (such as Frank’s RedHot)
- 1 tablespoon pickle juice (sweet or dill)
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon ancho chili powder
- ½ teaspoon seasoned salt (such as Lawry’s)
- ¼ teaspoon ground paprika
Instructions
- Combine Ingredients: In a small bowl, stir together the mayonnaise, ketchup, Buffalo sauce, pickle juice, Worcestershire sauce, ancho chili powder, seasoned salt, and ground paprika until the mixture is smooth and well blended.
- Chill (optional): For best flavor, refrigerate the fry sauce for at least 30 minutes before serving to allow the flavors to meld together.
- Serve: Use as a dipping sauce for fries, chicken, burgers, or vegetables. Store any leftovers in an airtight container in the refrigerator for up to one week.
Notes
- Use real mayonnaise rather than low-fat or whipped versions for the richest flavor and texture.
- Adjust the amount of Buffalo sauce to increase or decrease the heat level to your preference.
- If you prefer a sweeter sauce, use sweet pickle juice instead of dill.
- The sauce keeps well refrigerated for about one week; stir before serving if it separates.
- This fry sauce is a versatile condiment and can also be used as a spread or salad dressing base.
