Hazelnut Free Coconut Mayo Fry Sauce
This creamy, golden fry sauce is the kind of condiment that makes you want to dip everything in sight. The base is coconut-based mayo, which gives it a rich, velvety texture without any of the nut-derived ingredients that can sneak into store-bought sauces and dressings. Pumpkin purée adds a subtle earthiness and a gorgeous warm hue, while turmeric, ginger, and garlic powder layer in just enough savory depth to keep things interesting. A splash of apple cider vinegar and a touch of maple syrup balance the whole thing out with a gentle tang and a whisper of sweetness. The hardest part is waiting the ten minutes for it to chill — but that brief rest in the fridge is what transforms it from good to genuinely craveable. Whisk it up, pull it out cold, and watch it disappear alongside fries, roasted veggies, or anything hot off the grill.
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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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