Wheat Free Coconut Mayo Fry Sauce
This creamy, golden fry sauce is the kind of condiment that makes you want to dip absolutely everything in it. 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 find in a bottle at the store. A splash of apple cider vinegar keeps things bright, and maple syrup rounds out the tang with just a whisper of sweetness. The turmeric, ginger, and garlic powder layer in a gentle warmth that builds with every bite without overwhelming the overall balance. Many store-bought sauces and dressings sneak in wheat-based thickeners or additives, so making your own from scratch means you know exactly what's in every spoonful. Just whisk everything together, let it chill for ten minutes, and you've got a sauce that's ready to upgrade fries, roasted vegetables, or grilled meat in a serious way. It's the kind of simple, satisfying recipe you'll find yourself coming back to again and again.
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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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