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Fry sauce has a rich and varied history that traces back to the early 20th century in the United States. While the exact origins are a topic of debate, many credit the creation of fry sauce to a small-town diner in the state of Utah. The simplicity of the sauce, made by blending ketchup and mayonnaise, quickly caught on, becoming a regional favorite.

Easy Fry Sauce

Discover the delicious world of fry sauce with our Fry Sauce Fiesta recipe! This creamy and tangy condiment is perfect for elevating fries, burgers, and more. Learn about its fascinating origins, key ingredients, and how to customize it to suit your taste. Whether you prefer it smoky, spicy, or classic, this sauce is a must-try for any food lover.
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Ingredients
  

1 cup mayonnaise

ΒΌ cup ketchup

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

Optional: 1 tablespoon sriracha for heat

Instructions
 

In a medium-sized bowl, combine the mayonnaise and ketchup. Mix well until fully blended.

    Add the Dijon mustard and apple cider vinegar to the mixture, stirring until smooth.

      Sprinkle in the garlic powder, onion powder, and smoked paprika. Mix to combine all flavors.

        Taste the sauce and adjust the seasoning with salt and pepper to your preference.

          If you like a kick, stir in the sriracha sauce for added heat.

            Transfer the sauce to a serving dish or an airtight container. Refrigerate for at least 30 minutes to let the flavors meld.

              Serve chilled as a dip for fries, onion rings, or as a flavorful condiment for burgers and sandwiches.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 8