Name: Fry Sauce
Prep time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 120 g mayonnaise; 60 g tomato ketchup; 5 ml dill pickle brine; A small pinch of cayenne pepper, optional

Fry sauce is simple enough that the balance matters more than a long ingredient list. Two parts mayonnaise to one part ketchup makes a creamy base, with a teaspoon of pickle brine to sharpen it. Chill it briefly while the chips cook, then taste the sauce on a hot chip before adjusting.

Sauces and Dips

TypeDips

Prep5 minutes

Cook0 minutes

Rest15 minutes

Total20 minutes

YieldAbout 190 g

Servings6

ServingAbout 30 g

DifficultyEasy

CuisineAmerican

Ingredients

Batch

120 g mayonnaise
60 g tomato ketchup
5 ml dill pickle brine
A small pinch of cayenne pepper, optional

Instructions

Stir the mayonnaise and ketchup together until the colour isStir the mayonnaise and ketchup together until the colour is completely even.
Mix in the pickle brine and optional cayenneMix in the pickle brine and optional cayenne.
Cover and refrigerate for 15 minutes, then taste with aCover and refrigerate for 15 minutes, then taste with a chip. Add another small splash of brine only if you want a sharper finish.

Serving Ideas

Serve with hot chips, onion rings, or a griddled burger.

Substitutions

Use 5 ml white vinegar instead of pickle brine for a cleaner acidity. A labelled egg-free mayonnaise makes an egg-free variation.

Chef Tips

Salt the chips first, then taste the combination. The sauce usually needs no added salt.

Storage

Keep covered at 4°C or below and use within 3 days. Discard sauce left in individual dipping bowls after the meal.

Allergen Notes

Usually contains egg and may contain mustard; check the mayonnaise and pickle labels.