Legume Free Coconut Mayo Fry Sauce
Most fry sauces rely on conventional mayo made with soybean oil, which puts them firmly off the table for anyone avoiding legumes. This version swaps in coconut-based mayo as the creamy foundation, so you get that same rich, dippable texture without any of the usual concerns. A spoonful of pumpkin purée adds subtle body and a warm, earthy undertone that plays beautifully against the brightness of apple cider vinegar and maple syrup. Turmeric and ginger give it a golden hue and a gentle, aromatic kick, while garlic powder rounds everything out into something that tastes far more complex than the ingredient list suggests. The whole thing comes together in one bowl with just a whisk — no cooking, no fuss. A short rest in the fridge lets the flavors meld and the sauce thicken up into something truly craveable. Pile it next to crispy 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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