Jacked Up Fry Sauce
If you love “fry sauce” with your french fries, you’ll love this spicy version made with extra hot giardiniera. Here is the recipe. Get those fries ready! Awesome with any potato dish.
Everyone is making “Fry Sauce” lately. I’m sure you’ve had it before, that “secret sauce” condiment you get a burger joints and hot dog palaces, typically a tablespoon or 2 of pink tinged sauce served up in a plastic cup for dipping your French Fries or slathering over your burger bun. It’s great stuff, tangy, creamy, hitting the taste buds in all the right places.
It’s been around forever, as far as I can tell, said to be invented by a burger chain in Utah in the 40’s, though I imagine it being spontaneously created a thousand times over by inventive cooks looking for something different due to it’s simplicity.
At it’s core, Fry Sauce is a combination of ketchup and mayo. From there, recipes vary, and truly, there is an infinity of variations using anything from different types of vinegars, relishes, hot sauce, spices and other seasonings. It’s a sauce with a lot of versatility and huge potential for the creative sauce maker.
What I have yet to find, however, is a version spicy enough for my palate, and yours. Until NOW.
I have made for us all a version that will make your taste buds stand at attention, will cause your tongue to tingle, and just may turn out to be your new go-to burger or fry sauce recipe.
It is SUPER simple, my friends, comprised of only 5 primary ingredients, not counting the salt and pepper. Check these out.
We have mayo, ketchup, apple cider vinegar, hot giardiniera, and a spicy chili powder. I used a ghost pepper powder I made from dehydrating and grinding ghost peppers in my dehydrator, but you can easily find some online.
If you feel ghost peppers might be too spicy for you, you can easily substitute it for a milder powder, like cayenne (which has a nice kick) or even smoked paprika, or perhaps a blend.
You can also find hot giardiniera at your local grocer, but if you’d like to try your hand at making your own, check out these recipes – Homemade Spicy Giardiniera and Homemade Chicago-Style Giardiniera – both are GREAT.
You put all the ingredients in a blender process it until smooth. That’s it. You can have this sauce on your table in 5 minutes or less, ready to add some zip and tang to your sandwich or seasoned steak fries, or whatever else you desire.
I’m so happy that, finally, we have a spicy fry sauce! This is great stuff, my friends! I hope you enjoy it.
Don’t forget to check out the video recipe below.
Patty’s Perspective
I love the tang in this sauce that most regular condiments don’t have. It’s a great pairing for any type of French Fry any day of the week!
Try Some of My Other Popular Condiment Recipes and Posts
- Sriracha Aioli
- How to Make Homemade Mustard
- Creamy Jalapeno Sauce
- Chipotle Sauce
- Homemade Buffalo Sauce
- Homemade Sriracha
- Aji Amarillo Sauce
- Creamy Sriracha Mayo
- Cajun Remoulade Sauce
- Creamy Fish Taco Sauce
- Yum Yum Sauce
- Bang Bang Sauce
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Jacked Up Fry Sauce – Recipe
Ingredients
- ½ cup mayo
- ¼ cup ketchup
- 1 tablespoon apple cider vinegar
- ¼ cup hot giardiniera
- 1 teaspoon chili powder I used ghost powder, but go with your preferred heat level
- Salt and pepper to taste
Instructions
- Add all ingredients to a food processor or blender and process until smooth.
- Adjust for salt and pepper. Enjoy!
Video
Notes
Nutrition
Try our Jacked Up Fry Sauce with the following recipes:
8 comments
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Ingenious sauces!!!
If no guardina on hand, what would you suggest to substitute? more apple cider vinegar? Thanks
Thanks, John. You can use pickled peppers for some heat/flavor, or pickles. Just add in some spicy chili powder to compensate. Enjoy!
Hey Mike…
My son has me making a couple DOUBLE batches of this per week. The question is this….. if this Covid stuff is going to relax a bit, and I get to go back to work such that I am not here day in and day out (about every other weekend typically)….. Can this sauce be frozen.? Canned? Refrigerated?
PS I typically use Jalapeno or Chiptotle Chile Powder FOR HIM, and add some garlic powder and Cajun spice. Kid can’t get enough of it!
Hey, Allen. I have not tried to freeze this, but not sure that would work well with the texture. I would refrigerate this in sealed containers. It really should last a while. Enjoy!
I’m making this ASAP! I’ll have to make 2 versions so I can have my Ghost prefer version for be LOL!
Fry sauce is awesome. Have you ever had Curry Wurst? It’s a German favorite street and festival food made from beef wieners usually cut into slices and drizzled with a curry seasoned ketchup that can be sweet or spicy and served with a toothpick or little fork to eat it. I feel in love with it when I visited and lived there. The sauce can be hard to find here it the US. I’d be REALLY curious what you would do with the recipe.
Thanks, Jason! I HAVE had curry wurst! Great stuff! The ketchup sauce sounds awesome.
Looks delicious Mike! What I’d like to see is your recipe for those beautiful fries!
Thanks, Brian! I added some recipe links below the recipe card. Check them out!