Carrageenan Free Coconut Mayo Fry Sauce
Fry sauce just got a serious upgrade, and this creamy, golden blend is proof that condiments can be both bold and clean. The base is a coconut-derived mayo, which sidesteps the carrageenan that sneaks into so many conventional store-bought mayonnaises and creamy sauces — often without much fanfare on the label. Pumpkin purée adds a subtle earthiness and a gorgeous warm hue, while turmeric and ginger layer in gentle spice that makes this taste far more complex than a basic dipping sauce has any right to be. A splash of apple cider vinegar and a touch of maple syrup balance the whole thing out with just the right amount of tang and sweetness. The hardest part is waiting the ten minutes for it to chill and thicken in the fridge — but that short rest is what transforms it from a simple mix into something that genuinely clings to a fry. Serve it alongside crispy fries, roasted vegetables, or grilled meat and watch it disappear fast.
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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.
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