Paleo Coconut Mayo Fry Sauce
Fry sauce just got a serious upgrade, and this version brings warm, earthy spice to every dip. The base is coconut-based mayo, which keeps things grain-free and dairy-free without sacrificing that creamy, rich texture you want in a dipping sauce. Pumpkin purée adds a subtle sweetness and body, while apple cider vinegar cuts through with just enough tang to keep it lively. A touch of maple syrup, turmeric, ginger, and garlic powder round it all out into something that tastes way more complex than the five minutes it takes to make. The short chill time in the fridge is the secret step — it lets the flavors meld and thickens the sauce into something truly scoopable. Drizzle it over roasted vegetables, slather it next to grilled meat, or go classic and dunk your fries straight in.
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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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