Fructose Free Coconut Mayo Fry Sauce
Creamy, golden, and just a little bit spiced, this dipping sauce is the kind of condiment that makes everything on the plate taste better. Coconut-based mayo keeps it rich without the high-fructose corn syrup or sneaky additives that show up in so many store-bought versions, and a small pour of maple syrup adds just enough sweetness to stay within a low-fructose approach. Pumpkin purée gives the sauce a subtle earthiness and a gorgeous warm hue, while turmeric and ginger layer in gentle heat and depth that feel anything but basic. A splash of apple cider vinegar cuts through the richness and ties the whole thing together with a bright, tangy finish. The technique couldn't be simpler — whisk everything into a bowl, let it chill for ten minutes, and you're done. That short rest in the fridge is worth every second, because the flavors meld into something that tastes far more complex than the ingredient list suggests. Spoon it next to 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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