Celery Free Coconut Mayo Fry Sauce
Fry sauce just got a serious upgrade, and this creamy, golden blend is proof that a dipping sauce can be both bold and beautifully simple. Coconut-based mayo forms the 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 and warming ginger and turmeric. The result is something that tastes layered and complex but comes together in a single bowl with a whisk. Many store-bought condiments sneak in celery seed or celery extract as a flavor booster, so making your own from scratch is the smartest move when you need to keep things safe. A quick chill in the fridge lets everything meld into a thickened, cohesive sauce that clings perfectly to fries, roasted vegetables, or grilled meat. It's the kind of recipe you'll want to keep on rotation all week.
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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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