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The Smoky, Tangy Dipping Sauce You’ll Want on Everything

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Fry Sauce is a quick, smoky but not spicy sauce that goes far beyond the usual plate of fries. Make it ahead with a handful of simple ingredients, let it sit so the flavors can blend, and keep a batch ready in the fridge.

Serve it on hamburgers, grilled chicken sandwiches, or as a side for onion rings or French fries!

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Holly’s Recipe Highlights: Fry Sauce

Flavor: Creamy, tangy, and slightly sweet with a subtle smoky flavor from the paprika and just enough pickle juice to give it a bright, savory kick.
Why Make It: A handful of everyday ingredients transforms simple mayo and ketchup into a creamy, tangy, restaurant-style dipping sauce you’ll want to put on everything.
Skill Level: No cooking needed. Measure, stir, and chill.

Total Time: 35 Mins (5 Min Prep!) Servings: 6 Cooking Method: None

Ingredient Notes

smoked paprika , onion powder , sugar , mayonnaise , ketchup , dill pickle juice with titles to show how to make Fry Sauce.

Mayonnaise: Full-fat mayo gives the richest, smoothest texture. Light mayonnaise works for a lighter option, or try making this homemade mayonnaise.
Ketchup: Adds tomato flavor, tang, sweetness, and the sauce’s classic pink-orange color. Since ketchup varies in sweetness from brand to brand, taste the sauce after mixing and adjust if needed.
Dill Pickle Juice: Adds a salty, tangy acidity that balances the richness of the mayonnaise. White vinegar works well as a substitute, but it has a sharper, less savory flavor.
Granulated Sugar: A small amount balances the acidity without making the sauce taste noticeably sweet. You can reduce or omit it if your ketchup is already quite sweet.

Variations

Spicy: For spicy fry sauce, add hot sauce or a pinch of cayenne.
BBQ: For BBQ fry sauce, replace a little of the ketchup with barbecue sauce for a smoky sweet variation.
Garlic: For garlic fry sauce, add a small pinch of garlic powder.

Secrets to Better Sauce

Let It Chill: Give the sauce the full 30-minute chill. It tastes more balanced after the seasonings have had time to blend.
Taste Before Adjusting: Taste the sauce after chilling before adjusting the seasonings. The flavor changes slightly as it rests.
Thin Gradually: For a thinner fry sauce, add pickle juice a little at a time. Adding too much at once can make the dip runny.

Save It for Later

Keep leftovers in an airtight container in the refrigerator for up to 1 week. Do not freeze. Stir before serving.

Better than Takeout Burger Night

Did you enjoy this Fry Sauce? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

30 minutes

Total Time 35 minutes

▢ ½ cup mayonnaise
▢ ¼ cup ketchup
▢ 2 teaspoons dill pickle juice or white vinegar
▢ 1 teaspoon granulated sugar
▢ ¼ teaspoon smoked paprika
▢ ¼ teaspoon onion powder

In a small bowl, combine the mayonnaise, ketchup, dill pickle juice, sugar, paprika, and onion powder.
Refrigerate for 30 minutes before serving so the flavors can blend.

Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dip

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

dish of Fry Sauce with fries and a title.

Fry Sauce on a dish with fries and top photo with fries in dip with a title.

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of the best selling cookbook “Everyday Comfort,” which delivers hearty, home-cooked meals designed for real life.
See more posts by Holly