Gelatin Free Coconut Mayo Fry Sauce
This creamy, golden dipping sauce is the kind of condiment that makes everything taste better — fries, roasted veggies, grilled meat, you name it. The base is coconut-based mayo, which keeps things completely free of animal-derived gelatin while still delivering that rich, velvety texture you want in a great fry sauce. Pumpkin purée adds a subtle earthiness and a gorgeous warm hue, while turmeric and ginger give it a gentle, aromatic kick that sets it apart from anything you'd squeeze out of a bottle. 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 whole process is as simple as it gets — whisk everything together, 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. Keep a jar of this in the fridge and you'll find yourself reaching for it constantly.
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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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