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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.
- 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.
I’m sorry to say this was not what I was looking for. It was not a good taste for my family. The cayenne stood out too much and we really eat a lot of spicy. The taste of “raw” Worcester was off…I really wanted it to work for something new…
Sounds good, BUT… I like a little taste of horseradish in mine!
The easiest way is to just replace a bit of the mayo with store-brand ‘Horseradish Sauce’!
Ooh that’s a great idea!
Delish! Thanks for sharing this nice keeper.
I’m glad you liked it! It’s definitely a favorite around here.
This is a very solid recipe for a lovely fry sauce. We’ve been using something similar for decades in my family. It was much like your recipe, except with yellow mustard instead of pickle brine. Our family uses it mainly as a dip for fried fish, but it would be fine on a hot dog or as a burger sauce, among other things.
Looks delicious! Going to try. I just don’t understand why you have to use it in 3-5 days, when all the ingredients you keep in your fridge for months. Looks like a large batch.
I really didn’t know what to expect, but I knew the ingredients would be quite tasty, & I sure wasn’t disappointed…This fry sauce is really delicious, & I’ll be using it for a lot more than fries…Thank you kindly for sharing… : )
The best fry sauce ever!! Always having to mix up another batch?
Absolutely delicious. Thank you
Fabulous! I can’t make it fast enough because EVERYONE wants more.
Thanks for sharing Alyssa Rivers!
Sweet pickles brine or Dill pickle brine? Or does it matter?
Great question! It doesn’t quite matter depending on the flavoring that you are hoping for. I used dill pick brine for mine though.
Made this tonight, a bit to much ketchup for my liking but I just added extra Mayo and a little more Worcestershire sauce
Made a half recipe and it’s still enough for an entire bag of store bought fries. Anyone who does any cooking should always have all these ingredients so this is a great recipe! I’m sure it would be easy enough to modify a bit if you wanna go crazy and maybe add some garlic and or onion powder or some more cayenne to make it a spicy fry dip. Some chili powder maybe?
Yes, that sounds delicious and will add just the right amount of spice that you are looking for.
What’s pickle brine? Something to make? To buy? Do I just use pickle juice?
Yes, pickle brine is the pickle juice in the jars.
Reminds me of home/Utah.
Hi Monique…if it’s that good of a reminder, my guess is the fry sauce from the Arctic Circle? I grew up in Albany OR–we had 2 ACs. My favorite fast food place AND sauce. This recipe is very much similar to the AC sauce 🙂 Making the tenders this evening and a fraction of the sauce–because I’m the only one who will eat it.
Had an Arctic Circle in Auburn, WA in the early 1970’s. 22 cents for a hamburger, 5 cents more for cheese. Loved it when Dad sent me out with a $5 bill for a bag of burgers. Sadly, I don’t remember the dipping sauce. It was the local Diner 101 in Sequim that turned me onto this sauce – delicious! I could almost ditch the fries and eat the sauce with a spoon! ;^)
So glad I found this, it literally could not have been any better or easier to make. It is a bit of a huge batch, so might halve it next time. But the whole family loved it, and said it was the best fry sauce they have ever had. And we have Zip’s here, so that’s saying something. Thank you for sharing!
Do you recommend sweet or smoked paprika for this recipe?
Smoked! Adds a nice flavor to it!