Shellfish 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 a rich, velvety base, 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 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 builds with every dip. Many store-bought sauces and dressings sneak in unexpected seafood-derived ingredients, so making your own from scratch means you know exactly what's going into the bowl. A quick whisk, a short chill in the fridge, and you're ready to drizzle it over roasted vegetables, dunk your fries, or slather it alongside grilled meat. Simple, bold, and completely craveable.
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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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