Fry Sauce

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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


  • 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


Combine all, ensuring that the spices are well incorporated.

Place in container with lid.

Allow to chill, covered, for at least 30 minutes before use.

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