Capsaicin Free Coconut Mayo Fry Sauce
Most fry sauces lean hard on hot sauce or chili-spiked ketchup for their kick, which makes them a total no-go for anyone avoiding capsaicin. This version takes a completely different route, building its depth from pumpkin purée, apple cider vinegar, and warm spices like turmeric and ginger instead. The result is a creamy, golden sauce with a gentle tang and just a whisper of sweetness from the maple syrup — satisfying in a way that doesn't miss the heat at all. Coconut-based mayo keeps the base rich and smooth while staying free of any pepper-derived ingredients that can sneak into conventional condiments. A quick whisk and a short rest in the fridge is all it takes for the flavors to come together into something that tastes far more complex than the ingredient list suggests. It's equally at home next to a pile of crispy fries, a sheet pan of roasted vegetables, or sliced grilled meat. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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!