Black Pepper Free Coconut Mayo Fry Sauce
Fry sauce just got a serious upgrade, and this creamy, golden version is proof that you don't need a single crack of pepper to make a condiment sing. Coconut-based mayo forms a rich, velvety base, while pumpkin purée adds a subtle earthiness and a gorgeous warm hue that makes this sauce look as good as it tastes. A splash of apple cider vinegar cuts through the richness, and maple syrup brings just enough sweetness to balance the savory garlic powder, ginger, and turmeric. The result is a sauce with real depth and complexity — no heat from black pepper required, and no compromising on flavor. It comes together in one bowl with a quick whisk, then a short chill in the fridge lets everything meld into something that tastes like it took way more effort than it did. Dunk your fries, drizzle it over roasted vegetables, or use it as a finishing sauce for grilled meat — honestly, it works on just about everything.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- ½ cup coconut-based mayo
- 2 tbsp pumpkin purée
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp garlic powder
- ⅛ tsp fine sea salt
Instructions
- 1
Add the coconut-based mayo, pumpkin purée, apple cider vinegar, maple syrup, turmeric, ginger, garlic powder, and salt to a small bowl and whisk until completely smooth and uniform in color.
- 2
Cover and refrigerate for at least 10 minutes, until the flavors have melded and the sauce is lightly chilled and thickened.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!