Citrus Free Coconut Mayo Fry Sauce
Most fry sauces lean on lemon juice or other citrus to add brightness, which makes them a no-go for anyone avoiding citrus entirely. This version gets that same tangy lift from apple cider vinegar instead, so you're not missing a thing. Pumpkin purée gives the sauce a gorgeous golden hue and a subtle earthiness that pairs beautifully with the warm notes of turmeric and ginger. A touch of maple syrup rounds everything out with just enough sweetness to balance the savory garlic and salt. The coconut-based mayo keeps the texture luxuriously creamy and rich without any dairy in the mix. It comes together in one bowl with a quick whisk, then a short rest in the fridge lets the flavors deepen and the sauce thicken up perfectly. Dunk your fries, drizzle it over roasted vegetables, or use it as a dipping sauce for grilled meat — it's the kind of condiment that makes everything on the plate taste more exciting.
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!