Fry Sauce is a tasty mayonnaise-based sauce with ketchup and added seasonings that is delicious on fries, chips, or on a hamburger. Try my Aioli Recipe or Garlic Sauce for more flavorful homemade sauces.

Dipping French Fries into Fry Sauce

Fry Sauce

This condiment is a must-make sauce that will certainly add flavor to a plate of french fries. But, don’t stop with just fries. Add it to Roasted Potato Wedges or use it as a dipping sauce for Onion Rings and Cheeseburger Hand Pies. Forget about buying a jar of french fry sauce at the store; this has more flavor and is super easy to make.

Fry Sauce Ingredients

Mayonnaise is the base of this recipe. Then, a little ketchup is blended in with more flavors and spices.

Hot Sauce: Hot sauce adds some heat to the dip, but not too much. This is different than buffalo sauce, which has added butter that makes it thicker and creamier.

Pickle Juice: Don’t leave this out; it adds some tanginess to the dip.

This recipe is easy to tweak and make it how you like it. Try it with different spices like garlic powder or cayenne pepper. And, you can add as much heat (or as little) as you like.

Ingredients for Fry Sauce

How to Store

This sauce is so easy to make, and once you try it, you will want to keep some on hand to try it on as many foods as you can think of! Store the sauce in a sealed container, in the refrigerator, for 3-5 days (if it even lasts that long).

Jar of Homemade Fry Sauce

More Sauces

4.67 from 3 votes

Fry Sauce

Prep Time 5 minutes
Total Time 5 minutes
Fry Sauce is a tasty mayonnaise-based sauce with ketchup and added seasonings that is delicious on fries, chips, or on a hamburger.


  • 1 cup (232 g) mayonnaise
  • ¼ cup (60 g) ketchup
  • 1 tablespoon hot sauce
  • 1 teaspoon pickle juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon granulated sugar
  • teaspoon paprika
  • teaspoon black pepper


  • Mix all ingredients together in a bowl until combined.
  • Serve with french fries, chips, or on burgers.

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Reader Comments

      1. Most pickles have a vinegar base, so using dill vs. butter or another variety doesn’t matter so much in this recipe. (we like dill though, and usually have it hand)

  1. Taste really good on seafood too. Dipping sauce for fresh steamed crabs and as well shrimp. Add Old Bay seasoning too! Very good!

    1. I am a 78 YO who mostly cooks as inspiration occurs – from scratch. My iPad INBOX is my “cookbook of choice”, search daily posts such as yours, and have printed out more recipes that I may not live long enough to try!
      I am loving these recipes for sauces and spice mixes, as I often do not have a specific sauce when I want to make a new dish (almost daily), so will likely make several. I may need a second refrigerator, however, as my current one does not have enough free space for a mouse to commit suicide (as my son comments when he looks in it!)!
      Love your website!
      Fran Schack
      Dunedin NZ

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