Easy Fry Sauce

Fry sauce is a condiment found in just about every fast food establishment in some regions of the country.  Legend has it this popular sauce originated in Utah at an Arctic circle in the 1940’s and is now quite popular throughout surrounding states, like here in Idaho.  With only 3 ingredients, this easy sauce is something my family keeps stocked pretty much at all times.  In addition to dipping fries and onion rings, we put it on all cheeseburgers and hot sandwiches.  You’ll find many variations of this easy dipping sauce, but we like ours as simple as it gets: mayo, ketchup, and a little brine from a jar of dill pickles.

dipping fries in fry sauce

Ingredients for Easy Fry Sauce

You’ll only need 3 simple ingredients: mayonnaise, ketchup, and dill pickle brine (that’s just the juice in the bottle of dill pickles).  There are no special instructions here, just whisk it all up until smooth!

ketchup and mayo in a bowl

How to Use Fry Sauce

In addition to being a great dip for fries and onion rings, we especially love fry sauce as a condiment on hamburgers and hot sandwiches. It’s also great on air-fried snacks like corn dogs and veggie fries. Try it with our crispy Baked Zucchini Fries!


Some people enjoy putting a couple tablespoons of finely diced dill pickle in their fry sauce.  It’s also pretty great with a big swig of bbq sauce instead of (or in addition to) the ketchup.  If you like things spicy, you might like a little sriracha in there, or to dress things up you could add a pinch or two of spices or herbs, like smoked paprika or fresh garlic. 

How to Store Fry Sauce

Store in an air tight container in your fridge and this easy fry sauce will stay good for a couple weeks.

Try it on one of these delicious recipes!
Steak Fries
Baked Zucchini Fries
Sweet Potato Fries

If you like this recipe, you might also enjoy:
Grown Up Dipping Sauce

dipping french fry in sauce

dipping french fry in sauce

Easy Fry Sauce

5 from 2 votes
A quick and easy sauce to spread on burgers or use as a dip for french fries or onion rings.
Prep Time 5 minutes
Total Time 5 minutes
Servings1 cup


  • 1 cup mayonnaise
  • 2 tablespoons ketchup if you like yours more ketchup-heavy, feel free to add more. Some people like it as much as a 50/50 mayo-ketchup mix!
  • 1 tablespoon juice from dill pickle jar


  • Whisk all ingredients together until smooth.  Spread on burger buns or use as a dip for french fries or onion rings.
Course: Condiments
Cuisine: American
Keyword: Burger, Dip, fry sauce
Author: Sara Wells
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
woman in denim shirt holding a salad bowl
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

Read More

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions & Reviews

  1. 5 stars
    I tried this recipe and it’s really good. I would definitely recommend it to anyone who wants to try the recipe.

  2. Until I moved to Utah a few years ago (from NC), I had never heard of fry sauce. It’s crazy to see that it’s everywhere in Utah. If you go back to McD’s Big Mac jingle about “two all beef patties, special sauce, …” The special sauce is just mayo, ketchup, and relish, which is essentially thousand island dressing. The main difference, I think, is that the relish is usually sweet whereas fry sauce uses dill.

    1. 5 stars
      Just tried this today, it was so yummy! I tried with both a 50/50 mayo to ketchup ratio, and one with more mayo than ketchup. I definitely think it tastes better with more mayo instead of an equal ratio!

  3. We discovered fry sauce on a trip to Utah many years ago. When we first picked up our order we asked them what the pink stuff was, and before we left, we begged for the recipe. Though we’ve always made it with roughly equal amounts of mayo and ketchup. I’ll be interested to see what a more mayo heavy version like this one tastes like.