Fry Sauce

I moved to Utah more than 15 years ago.  Until then, I had never heard of Fry Sauce. Utahns take their fry sauce seriously!!  It is served everywhere. Standard fry sauce is a combination of mayonnaise and catsup.  To me, it always lacked a little something. This recipe has been updated from the classic.  Try it on fries, tater tots, burgers, or if a fresh veggie falls in and you sample it that way, I won’t tell!   My two favorite ways to eat Fry Sauce are with, of course, fries but also slathered on a bacon cheeseburger.

My son says it’s the “best fry sauce he’s ever had.”   I’ll take that as a rave review. It can easily be doubled, tripled, etc. to make the amount you think you’ll need to feed you crew.  It will keep in the refrigerator, sealed in a container, for up to two weeks. Try it. It may become a staple in your house soon!  ~Kathy


Fry Sauce
  • ~ 1/3 c. mayonnaise
  • ~ 3 heaping T. catsup
  • ~ 1 T. ranch dressing (I used Hidden Valley)
  • ~ ½ tsp garlic powder
  • ~ ½ tsp onion powder
  • ~ ¼ to ½ tsp ground cayenne pepper
  • ~ ¼ tsp ground mustard
  • ~ ¼ tsp season salt (I used Lawry’s)
  • ~ ¼ tsp black pepper
  1. Combine all, ensuring that the spices are well incorporated.
  2. Place in container with lid.
  3. Allow to chill, covered, for at least 30 minutes before use.


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