Go Back
A hand dipping a french fry into a pale sauce beside other dipping bowls
Family Recipe HQ

Homemade Fry Sauce

A creamy dip made with two parts mayonnaise and one part ketchup. Serve the base plain, or add optional mustard, garlic powder, and pickle juice. Makes about 3/4 cup before additions.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 6 servings (about 2 tablespoons each)
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup commercially prepared mayonnaise Regular mayonnaise gives a fuller texture; check ingredient labels.
  • 1/4 cup ketchup
  • 1 teaspoon yellow mustard Optional, for the seasoned version.
  • 1/4 teaspoon garlic powder Optional; use garlic powder, not garlic salt.
  • 1 teaspoon pickle juice Optional; begin with 1/2 teaspoon and add more only if needed.

Equipment

  • 1 Small mixing bowl
  • 1 small whisk or spoon
  • 1 set of measuring cups and spoons
  • 1 covered storage container For refrigerating the unused portion.

Method
 

  1. Prepare clean equipment. Use a clean small bowl, measuring cups and spoons, and a whisk or spoon. Keep utensils used for raw meat away from the sauce.
  2. Blend the base. Add 1/2 cup mayonnaise and 1/4 cup ketchup. Stir and scrape the bowl until the color is even and no pale streaks remain.
  3. Add optional seasonings. Leave the base plain, or stir in 1 teaspoon yellow mustard and 1/4 teaspoon garlic powder. Add pickle juice last, starting with 1/2 teaspoon and using up to 1 teaspoon.
  4. Taste with a fry. Use a clean spoon to put a small amount onto a fry or piece of bread. Adjust one ingredient at a time, stirring and tasting between additions. Salted fries may need less seasoning.
  5. Chill if desired. Serve immediately, or cover and refrigerate for about 30 minutes before serving. This optional chilling time is additional to the 5-minute preparation estimate. Stir again before serving.
  6. Serve a small portion. Spoon some sauce into a dipping dish or spread a thin layer onto buns. Keep the remaining sauce covered in the refrigerator and use clean utensils for refills.

Notes

Timing and yield: The base takes about 5 minutes and makes roughly 3/4 cup. Optional seasonings add a little volume. An optional 30-minute refrigerator rest is not included in the total time.
Five variations: Add one choice to an unseasoned base: 1/4 teaspoon smoked paprika; 1 tablespoon drained relish with up to 1 teaspoon pickle juice; 1/4 teaspoon hot sauce to start; 1 tablespoon barbecue sauce; or 1/4 teaspoon garlic powder. These are alternatives. Account for any seasoning already added.
Scale: For a small portion, use 2 tablespoons mayonnaise and 1 tablespoon ketchup. For a double batch, use 1 cup mayonnaise and 1/2 cup ketchup. Adjust strong seasonings gradually.
Storage: Refrigerate covered at 40°F or below. A conservative use plan for this homemade mixture is 3–4 days, or sooner if an added ingredient requires it; this is not a tested shelf-life guarantee. Refrigerate perishable food within 2 hours, or 1 hour above 90°F. Keep used dipping portions out of the storage jar. Freezing is not recommended because the sauce can separate.
Ingredient checks: Mayonnaise commonly contains egg. Check all condiment labels when allergies matter. The photo is a serving reference showing fries and assorted dips.