Recipe: Fry Sauce – a legendary condiment in Utah

During these unprecedented times, when staying at home is of the utmost importance, us here at The AU Review are going to be doing everything we can to help readers live their best lives, indoors.

As with many other media companies who typically focus on getting folks out and about, we’re shifting to adapt to the necessary lock-downs taking place all over the world. One way we’ll be doing so is simply by sharing our favourite recipes.

Over the next few weeks (or months, who knows) we’ll be publishing the cocktail and food recipes that we find most exciting, so that when you aren’t ordering in to support your favourite venues, you’ll know enough to quickly throw together some top-class concoctions.

Utah Fry Sauce

If you have ever been to Utah and ordered french fries at a restaurant then you are already acquainted with Fry Sauce. Statewide, it’s considered a treasure and is one of the most popular condiments around. Utah-based burger chain Arctic Circle claims to have invented fry sauce in the 1940s. Seventy years after it was first served, it’s still a classic favourite at the burger chain. In fact, Arctic Circle goes through nearly 50,000 gallons of the sauce annually in the chain’s dining rooms, where self-service pumps spurt out two gallons a day on average.

Combining ketchup (tomato sauce) and mayonnaise may not be a unique idea – In Argentina it’s called “golf sauce” and is used on fries, burgers and sandwiches. In Germany it’s called “Rott Weiss” – but Utah claims their sauce has one “secret” ingredient that makes all the difference in their recipe: pickle juice.

This recipe should only take 5 minutes.


  • 1 cup mayonnaise
  • 1/2 cup ketchup (roughly a 2 to 1 ratio)
  • 1/2 teaspoon onion powder
  • 3 to 4 teaspoons pickle juice (add one teaspoon at a time and check for taste).


  1. Simply mix all ingredients together in a small bowl.


Chris Singh

Chris Singh is the Deputy-Editor-At-Large of the AU review, loves writing about travel and hospitality, and is partial to a perfectly textured octopus. You can reach him on Instagram: @chrisdsingh.