Campfire Fry Sauce is your new easy, 5 minute recipe for the best homemade secret sauce! Savory with a hint of smoky sweetness, this creamy dipping sauce is perfect for french fries, onion rings, tots, and chips. Use it to liven up burgers, sandwiches, even hot dogs. Just one dip and you’ll find yourself wanting to put it on everything!
What You Need To Make Easy Campfire Fry Sauce
- good quality real mayonnaise
- BBQ sauce (or you can make your own with this recipe)
- coarse ground Dijon mustard
- garlic powder
- Worcestershire sauce
French fry sauce is a thing. A big thing. With almost a cult-like following. Because we are some kind of serious about our condiments here in this country. But just know, this isn’t your average mayonnaise + ketchup dipping sauce. This rich and creamy sauce has a surprising depth of flavor thanks to the rich umami goodness of just a few pantry staples- smoky BBQ & Worcestershire sauces and a little garlic powder. A sprinkle here, a splash there. That’s all it takes to elevate just good to mouthwateringly delicious!
How to make This Delicious French Fry Sauce
If you’ve got a whisk and a bowl, then you’ve got what it takes!
- Measure all ingredients (as listed below in recipe card) and put into a medium mixing bowl.
- Use whisk to briskly mix ingredients together.
- When the ingredients look well mixed, run a rubber spatula around the sides and bottom of the bowl so that no ingredients are left out. Briskly whisk again. This might look like a step to skip, but don’t! I never fail to find a little extra mayo that didn’t fully get mixed in!
- Pour into 12-16 oz jar or small bowl and serve. I use these wide mouthed jars and lids to serve all sorts of sauces, whipped butters, even salad dressings.
Tips for Making Ahead & Storing
- This sauce is great to make ahead of time. The longer to sauce sits in the fridge, the more the flavors have time to marry. Make up to 1 day ahead of time, cover tightly and refrigerate.
- Leftover fry sauce will keep covered in the refrigerator for 3-5 days if you haven’t dipped directly into it.
- This sauce does not freeze well. If you think a half recipe would work better for you, simple use half of the specified amount for each ingredient to create a smaller batch. What’s half of 1/4 C? 2 Tbsp!
- But more than likely you’ll end up having to double it so that you can take it to tailgates, game days, cookouts and all sorts of fun events!
Did Fry Sauce really Originate in Utah?
If you know anything about fry sauce, you may have heard that it’s a Western American comfort food. More specifically a staple of Utah. But fry sauce has a much more southern origin than that. How southern? How about Argentina? That’s right! And invented by Nobel Prize winning chemist at that! For a complete history of this crazy delicious dipping sauce, check this out.
You’ll Love to Eat Campfire Fry Sauce with
- Garlic Parmesan Sweet Potato Wedges
- Juicy Lucy Broiler Burgers
- Easy Southern Salmon Patties
- Garlic Parmesan Carrot Fries
- Classic Chicken Fried Steak Fingers
IF YOU MAKE THIS RECIPE, BE SURE TO LET ME KNOW!
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Campfire Fry Sauce
- 1 C real mayonnaise
- 1/4 C ketchup
- 1/4 C BBQ sauce
- 1 Tbsp coarse ground Dijon mustard
- 1/4 tsp garlic powder
- splash of Worcestershire sauce
- Add all ingredients to a medium mixing bowl. Using a whisk, mix well, making sure to scrape sides to incorporate all ingredients. Serve immediately or refrigerate for up to 5 days.