Fry Sauce Recipe
Make Fry Sauce Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Fry Sauce
Optional Add-ins (choose any)
Method
Combine Base Ingredients
Measure and add
Place a medium mixing bowl on the scale or counter. Spoon 1 cup mayonnaise and 1/2 cup ketchup into the bowl.
Add seasoning
Add 1 tablespoon yellow mustard, 1 teaspoon white vinegar, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon granulated sugar, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper to the bowl.
Mix until smooth
Use a whisk or sturdy spoon to stir the mixture until completely smooth and uniform in color, about 30–60 seconds. Scrape the sides and bottom so all ingredients are incorporated.
Adjust and Finish
Taste the sauce and adjust seasoning to preference. If you prefer tangier sauce, add an additional 1/2 teaspoon white vinegar or 1 teaspoon lemon juice. For sweeter sauce, add up to another 1/2 teaspoon sugar. For more heat, stir in 1 teaspoon hot sauce. If using optional add-ins (relish, chopped pickles, chives, or smoked paprika), fold them in now and mix until evenly distributed.
Transfer the fry sauce to an airtight container or jar. Refrigerate for at least 30 minutes to let the flavors meld; for best flavor, chill 2–4 hours. Shake or stir before serving.
Store refrigerated for up to 7 days. Discard if it develops off odors, separation that won't re-emulsify, or mold.
Serving Suggestions
Serve chilled or at cool room temperature with french fries, sweet potato fries, burger patties, onion rings, chicken tenders, or as a sandwich spread.