Macadamia Free Coconut Mayo Fry Sauce
This creamy, golden fry sauce is the kind of condiment that makes everything it touches taste better. Coconut-based mayo forms the silky backbone, while pumpkin purée adds a subtle earthiness and a gorgeous warm hue 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 richness with just the right amount of tang and sweetness, and the trio of turmeric, ginger, and garlic powder gives it a gently spiced depth that keeps you coming back for another dip. The whole thing comes together in a single bowl with a whisk — no cooking, no fuss. A short rest in the fridge lets the flavors meld and the sauce thicken into something that clings beautifully to fries, roasted vegetables, or grilled meat. For anyone navigating tree nut concerns, this recipe is a clean, straightforward win — every ingredient is easy to verify, and there's no guesswork about what's hiding inside a store-bought sauce. Make a batch on the weekend and you'll find yourself reaching for it all week long.
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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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