Fry Sauce

Fry sauce is proof that two condiments can move in together, add a few good decisions, and become something people start requesting by name. Mayonnaise gives this version its creamy body, ketchup brings sweetness and tomato tang, dill pickle juice sharpens the whole thing, and Worcestershire adds a little savory depth underneath. Smoked paprika and garlic powder keep it from tasting like you simply got impatient while making a hamburger, while black pepper gives the finish a small bite. Stir it together in five minutes, then let it sit for about 15 so the dry seasonings hydrate and the flavors stop introducing themselves separately. That short rest is the difference between “mayo and ketchup” and an actual sauce. It is built for fries, obviously, but it also makes sense on burgers, onion rings, chicken, roasted potatoes, or anything else that has ever looked across a plate and thought, “I could use a pink sauce.” No blender, no stovetop, no elaborate ingredient hunt—just enough acid, smoke, salt, and richness to make the fries disappear faster than your original estimate of how many everyone would eat.