Fry Sauce

Prep Time 5 minutes
Cook Time 0 minutes
Refrigerate 1 hour
Total Time 5 minutes

Fry Sauce is a favorite condiment for burgers, french fries and onion rings made with paprika, ketchup and Worcestershire sauce in just a few minutes. 

Fry Sauce is a delicious dipping sauce from Utah that is incredibly easy to make. If you’ve gotten hooked on making your own sauces after trying my Easy Tartar Sauce, Quick and Easy Marinara Sauce, and Buffalo Wing Sauce recipes, you know just how easy and customizable they are.

Fry Sauce with french friesFRY SAUCE

What’s delicious on French fries, hot dogs onion rings, chicken wings, and a dozen other appetizers and side dishes? Fry Sauce is a distinct, yummy sauce that is essentially a mixture of ketchup and mayonnaise with a handful of other ingredients that tailor the flavor to your own personal taste. This is one of those easy recipes that you can make a dozen times with minor tweaks and get a delicious product every time.


  • Whisk together mayonnaise, sugar, salt, paprika, ground mustard, and onion powder until smooth.
  • Stir in the ketchup, vinegar, and Worcestershire sauce until well blended.
  • Cover and refrigerate until chilled, about 30 minutes.
  • Store covered in refrigerator.

Ingredients for Fry Sauce


  • Juice: Mix in a little pickle juice, lemon juice, apple cider vinegar, or horseradish to give the Fry Sauce a strong flavor kick. With all of these add ins, but specifically the apple cider vinegar and horseradish, start with smaller amounts and add more to taste since these flavors are extremely strong.
  • Spices: Add a pinch of black pepper, garlic powder, onion powder, paprika, or cayenne pepper to the Fry Sauce. You can alter the flavor with just a dash of any of these spices without revising the recipe from scratch.
  • Hot Fry Sauce: To make your Fry Sauce closer to hot sauce, add more than a dash of cayenne or red pepper flakes and a good amount of sriracha. Keep in mind that spices foods get hotter as you eat them so start small and work up.


A version of Fry Sauce was written up in Louisiana in the 1900s, but the kind that we know and love today comes from Utah. Don Carlos Edwards, of Salt Lake City’s Don Carlos’ Barbecue, wrote up a Fry Sauce recipe and served it up in his restaurant.

Don Carlos’ Barbecue eventually became none other than Arctic Circle, the popular burger chain, and Fry Sauce has been served at every location. Other restaurants picked up the idea, many with their own unique variations.

Fry Sauce even traveled to Puerto Rico, where it’s called “mayo ketchup.” The condiment mogul Heinz announced in 2018 that they would soon be releasing their own version of mayo ketchup for retail in the United States.


  • Store: Transfer the Fry Sauce from the small bowl you mixed it in to an airtight container, like a sealable bag or empty ketchup bottle. Store it in the fridge and the Fry Sauce will last you up to 2 weeks before you should chuck it and make more. I do not recommend freezing it.

Fry Sauce in pan with french fries

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Fry Sauce

Fry Sauce is a favorite condiment for burgers, french fries and onion rings made with paprika, ketchup and Worcestershire sauce in just a few minutes. 
Yield 20
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Sauce
Cuisine American
Author Sabrina Snyder


  • 1 1/8 cup mayonnaise , (this is 1 cup + 2 tablespoons)
  • 1/4 cup white sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground mustard
  • 1/2 teaspoon onion powder
  • 1/2 cup  ketchup
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Worcestershire sauce


  • Add all the ingredients together in a large bowl and whisk well until full combined.
  • Refrigerate, covered, for at least 1 hour before serving.


Calories: 103kcal | Carbohydrates: 4g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 196mg | Potassium: 24mg | Fiber: 1g | Sugar: 4g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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    1. Because my recipe widget makes it hard to do 1 cup and also to write 2 tablespoons next to it. I changed it to 1 1/8 cups with (this is 1 cup plus 2 tablespoons) next to it to put it on one line but still make it easy to use. I know most people won’t have an 1/8 cup measure.

  1. i wanna try this..i love the dipping sauce that you get at Boston Pizza with sweet potato fries..i wonder if this is it?..ty

    1. This isn’t a copycat of Boston Pizza, but in my opinion it’s a very good Fry Sauce that would go great with sweet potato fries! 🙂

  2. Ingredients
    1 cup mayonnaise
    2 tablespoons mayonnaise
    why do you list this 2 times is something wrong????

    1/4 cup white sugar
    1/2 teaspoon salt
    1/8 teaspoon paprika
    1/4 teaspoon ground mustard
    1/2 teaspoon onion powder
    1/2 cup ketchup
    2 tablespoons red wine vinegar
    1 1/2 teaspoons Worcestershire sauce

  3. On your ingredient list you have 1 cup of mayonnaise and then 2 TB of mayonnaise. Did you possibly miss this before you posted?

    1. That is the correct amount of mayo. I figured it’s easier to list it separate instead of 18 TBSPS. My apologies for any confusion!