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If you’ve ever lived in Utah, you know fry sauce isn’t just a condiment—it’s a way of life. This creamy, tangy blend of ketchup and mayonnaise is a staple in Utah kitchens and burger joints. Perfect with French fries, burgers, and more, Utah fry sauce is beloved for its simple yet irresistible flavor. This smoky fry and burger sauce is our delicious twist on Utah’s favorite condiment.

Our family is originally from Utah, where fry sauce was always on the table. We grew up dipping everything in it—it was second nature. But when we moved to Iowa, we were surprised to find that fry sauce was nowhere to be found. Restaurants didn’t serve it, and grocery stores didn’t stock it. We missed it dearly.

So, we decided to make our own. Using a basic combination of mayo and ketchup, we tweaked it with a splash of pickle juice, a touch of garlic powder, some BBQ sauce, Dijon mustard and a dash of smoked paprika. The result was a homemade fry sauce with a rich, smoky flavor that adds depth and complexity to the traditional version.

While our smoky fry sauce is incredible on fries, we also love it on burgers. The smoky undertones bring out the char from the grill, and the creamy texture adds the perfect finishing touch to a juicy patty. It replaces both ketchup and mayo in one swipe, creating a bold, well-balanced bite. Add some grilled onions or bacon, and you’ve got a next-level burger experience.

Where did “fry sauce” come from?

Fry sauce has become a beloved staple in Utah’s culinary culture, with roots dating back to the 1940s. The tangy, creamy condiment is typically made by mixing ketchup and mayonnaise and was popularized by the founder of the Utah-based fast food chain Arctic Circle. Edwards reportedly began serving the pink-hued sauce with fries at his original drive-in, and it quickly gained popularity across the state. While similar sauces exist around the world, Utahns proudly claim fry sauce as their own, and it has since become a regional icon found in homes, burger joints, and even upscale restaurants throughout the state. Its simple ingredients and nostalgic flavor continue to make it a favorite sidekick to crispy fries and burgers alike.

Bekah’s Tips!

• Make this before you start on the fries or the burgers so it can sit and marinate in the fridge for a while – it can also be made the night before! (I like to keep a jar in my fridge at all times)
• You can add more or less of the seasonings depending on your preference.
• PLEASE use smoked paprika, it is key to the smoky flavor in the sauce. I don’t even have regular paprika in my home; smoked is superior in every recipe.
• If you are feeding more than 3 adults, I would double the recipe!
• Try this with our fry recipe found here and our smash burger recipe found here

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