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Born and raised in Utah—the true home of fry sauce—I’ve perfected this recipe to pair with just about everything. This isn’t your average ketchup-mayo mix. The secret ingredient? Pickle Brine. Stay with me! It brings the BEST tang to the sauce!!
A Reader’s Review
My husband is from Utah and LOVES fry sauce. I now get a back rub and a foot rub because this was so good. It was delicious and made extra for future use. Thank you!
What Makes My Fry Sauce the Real MVP
- Straight from the source: Born and raised in Utah, I didn’t just discover fry sauce, I grew up on it. This recipe is the real deal!
- Flavor that actually stands out: It’s smooth, tangy, and perfectly balanced, not too sweet, not too salty.
- You’ll use it on everything! We use this on Fries, burgers, wraps, nuggets, you name it. If it’s going on a plate, so is the sauce!
Ingredients Needed
- Mayonnaise: Mayo is classic in this recipe, but in a pinch, you can swap it for Miracle Whip or vegan mayo.
- Spices: Add a dash of black pepper or garlic powder for a flavor boost. Start small, then taste, and adjust.
- Heat: Give it a little kick with Tabasco, hot sauce, cayenne pepper or red pepper flakes. Make it as bold as you like.
- Juices: I use dill pickle juice for the perfect tang, but if that’s hard for you to find, you can try apple cider vinegar, lemon juice, or even horseradish for a tangy little twist.
How to Make the BEST Fry Sauce Ever!
Again, I can’t stress enough how simple this recipe easy. This is a tried and true favorite that tastes so good all the time. Looking for a similar sauce with a BBQ spin to it? Make my copycat Red Robbin Campfire sauce.
- Add: In a small bowl, add mayonnaise, ketchup, Worcestershire sauce, pickle juice (brine), paprika, and a pinch of cayenne.
- Combine: Whisk together until well combined, then serve with your favorite French fries or use on top of hamburgers!
Storing Leftovers
- In the Fridge: Store fry sauce in an airtight container in the fridge for 1-2 weeks.
- In the Freezer: I do not recommend freezing! It would separate when thawed and have water condensation.
Ways to Use My Famous Fry Sauce
If you’re wondering how to use this dipping sauce, the real question is—what can’t you use it on? It’s the condiment that goes with everything, and once you try it, you’ll be hooked.
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Fry Sauce Recipe
Ingredients
- 1 cup mayonnaise
- ¾ cup ketchup
- 1 teaspoon Worcestershire sauce
- 1 tablespoon pickle brine
- 1 teaspoon paprika
- pinch cayenne
Instructions
- In a small bowl, add 1 cup mayonnaise, ¾ cup ketchup, 1 teaspoon Worcestershire sauce, 1 tablespoon pickle brine, 1 teaspoon paprika, and a pinch cayenne.
- Whisk together until well combined. Serve with your favorite fries or use on top of a burger!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Everyone who tries (my) fry sauce loves it! It’s so delicious. I use it on everything. Dressing on a sandwich, burger, fries, chicken tenders, etc.
My husband is from Utah and LOVES fry sauce. I’m now get a back rub and a foot rub because this was so good. It was delicious and made extra for future use. Thank you!
For pickle brine do you use
Sweet or Dill pickle juice?
Thanks
I used sweet pickle juice, but either will work!
Im not sure how to feel about this. It’s good but not good at the same time. But I can’t stop eating it. It’s tangy but has a small kick to it and the fries make it better in a sense. I’m feeling confused.
Just wondering if you use sweet pickle brine or dill pickle brine?
I use dill but you could use sweet if you prefer that!
What is it, sweet or dill pickle brine
I used dill pickle brine in this recipe. If you only have sweet or bread and butter pickles on hand, you can use that brine instead.
What kind of pickle juice do you use?
You can use the pickle juice straight out of your jar of pickles or you can buy some pickle brine here: https://amzn.to/3ojHhEW
Very good. you showed up at our end of year best of ,I served this with a copycat red robin fry ,very satisfying recipe thank you
This is so delicious…I added a bit of horseradish like John C. suggested…it added another touch of heat…I downsized it to 4 servings and have enough for a dipping sauce for a fish dish I have planned…Thanks for sharing your recipe..
I am from Oregon and I have had this kind of sauce all my life. This is a great sauce. It really has a delicious flavor and is very easy to make.
Added some hickory liquid smoke to mine and it added so much more flavor