Rice Free Coconut Mayo Fry Sauce
This creamy, golden fry sauce is the kind of condiment that makes you want to dip everything in sight. The base is coconut-based mayo, which gives it a rich, silky texture without any of the fillers or starchy thickeners that sneak into so many store-bought sauces. Pumpkin purée adds a subtle earthiness and a gorgeous warm hue, while turmeric, ginger, and garlic powder layer in just enough spice to keep things interesting. A splash of apple cider vinegar and a touch of maple syrup balance the whole thing out with a gentle tang and a whisper of sweetness. The hardest part is waiting the ten minutes for it to chill — but that brief rest in the fridge is what lets the flavors come together into something that tastes far more complex than the ingredient list suggests. Whisk it up, pull it out of the fridge, and watch it disappear alongside fries, roasted veggies, or anything hot off the grill.
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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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