Mushroom Free Coconut Mayo Fry Sauce
This creamy, golden fry sauce is the kind of condiment that makes you want to dip everything in sight. Coconut-based mayo gives it a rich, velvety base, while pumpkin purée adds a subtle earthiness and that gorgeous warm hue. A splash of apple cider vinegar cuts through the richness, and maple syrup rounds it all out with just a whisper of sweetness. Turmeric, ginger, and garlic powder layer in a gentle warmth that keeps every bite interesting without overwhelming the palate. So many store-bought dipping sauces and aiolis sneak in mushroom-derived ingredients or fermented flavor boosters that can be hard to spot on a label — this one is completely transparent, built from a short list of straightforward pantry staples. A quick whisk and a ten-minute rest in the fridge is all it takes for the flavors to come together into something that tastes far more complex than the effort involved. Spoon 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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