Honey Free Coconut Mayo Fry Sauce
Fry sauce just got a serious upgrade, and this creamy, golden blend is proof that condiments can be genuinely exciting. Coconut-based mayo forms the rich, velvety base, while pumpkin purée adds a subtle earthiness and a gorgeous warm hue that makes it look as good as it tastes. A splash of apple cider vinegar cuts through the richness, and maple syrup brings just the right touch of sweetness — no bee-derived ingredients anywhere in the mix. The turmeric, ginger, and garlic powder layer in a gentle warmth that keeps every dip interesting without overpowering whatever you're dunking. A quick chill in the fridge lets everything meld together into a sauce that's noticeably thicker and more cohesive than it is straight out of the bowl. It works beautifully alongside crispy fries, but don't sleep on it as a dipping sauce for roasted vegetables or a finishing drizzle over grilled meat. This one is easy enough to whisk together in minutes and impressive enough to make guests ask what's in it.
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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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