This French fry dipping sauce has been a small but joyful part of countless backyard barbecues and late-night snack runs in my family. I first mixed this simple blend on a rainy Saturday afternoon when the kids wanted something more exciting than plain ketchup. The result was a silky, tang-forward sauce with a bright zip from apple cider vinegar and a crunchy surprise from dill pickle relish. It instantly became our default condiment for everything from fries and potato chips to burgers and roasted vegetables.

What makes this sauce special is the way the ingredients play together: the mayonnaise gives a lush, creamy mouthfeel, ketchup supplies tomato sweetness and umami, mustard and hot sauce add a subtle heat and savory backbone, and the pickle relish introduces tiny bursts of acidity and texture. It’s approachable, quick to assemble, and forgiving — the kind of condiment that feels both nostalgic and elevated. Serve it chilled, and notice how the flavors sharpen as it rests; overnight, the tangs fuse into a wonderfully balanced finish.

Ingredients

• Ketchup — 1/2 cup: Choose a brand you like eating straight from the bottle; classic Heinz provides a reliable sweet-tang balance. Ketchup supplies the tomato base and sweetness that counterbalances the mayo’s richness.
• Mayonnaise — 1/2 cup: Use a full-flavored mayonnaise such as Hellmann’s or Duke’s for creaminess. If you prefer a lighter texture, choose an olive oil-based mayonnaise for a brighter finish.
• Apple cider vinegar — 1 tablespoon: This adds a clean, fruity acid lift. Avoid white vinegar here; apple cider vinegar gives a rounder acidity that complements the relish.
• Dill pickle relish — 1 tablespoon: Finely chopped relish adds crunch and a vinegary pop. Look for refrigerated relish with visible dill bits for freshness.
• Yellow mustard — 1 teaspoon: A small spoonful of classic yellow mustard deepens the flavor and adds a subtle mustard seed tang without overpowering the sauce.
• Hot sauce — 1 teaspoon (such as Frank’s): Adds gentle heat and tang. Use your favorite brand and adjust to taste; omit for no heat or increase for a spicier finish.

Instructions

Combine the base: In a small bowl or a large measuring cup, add the ketchup and mayonnaise. Stir together using a whisk or sturdy fork until the mixture is uniform and smooth, about 20–30 seconds. Look for a homogenous pale-rose color as a visual cue that the base is fully emulsified. Add the brighteners: Mix in the apple cider vinegar, dill pickle relish, yellow mustard, and hot sauce. Fold gently so the relish stays distributed and the acid is evenly incorporated. Taste at this point — the tang should be noticeable but not sharp; if it’s too mild, add another 1/2 teaspoon of vinegar. Chill and marry flavors: Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. The cool temperature tightens the texture and lets the relish soften slightly. Serve cold alongside fries, chips, or as a sandwich spread. Sauce will keep well chilled for 5–7 days in an airtight container.

Storage Tips

Store the sauce in an airtight jar or container in the coldest part of the refrigerator, away from the door where temperature fluctuates. Glass jars with tight-fitting lids are ideal because they won’t absorb flavors; reserve a small serving dish for the table and keep the remainder sealed. Consume within 5–7 days for best texture and flavor. If you plan to make it ahead for a party, prepare it the night before — the refrigerated resting time deepens the overall balance and reduces the sharpness of raw vinegar or mustard.

Ingredient Substitutions

If you need swaps, use a vegan mayonnaise for an egg-free version and select a sugar-free ketchup to reduce carbs. For a smoky twist, substitute part of the ketchup with chipotle in adobo sauce (start with 1 teaspoon). Swap apple cider vinegar for lemon juice (use fresh lemon and start with 1/2 tablespoon, then taste). If you lack dill relish, finely chop cornichons or bread-and-butter pickles and drain excess brine to avoid watering down the sauce.

Serving Suggestions

Beyond fries and chips, this sauce is excellent on grilled burgers, turkey sandwiches, and as a dip for chicken tenders. Spoon a dollop on a roasted potato plate or use it to finish a bowl of crispy tofu for contrast. Garnish with a small sprig of fresh dill or a few chopped chives for color and a hint of herbal brightness. For a party, present it in a shallow bowl with a drizzle of extra virgin olive oil and a sprinkle of smoked paprika.

Cultural Background

This kind of creamy tomato-based dip finds roots in diner and fast-food culture across North America, where simple combinations of mayonnaise and ketchup have long been popular for their nostalgia and versatility. Variants appear worldwide — from Argentina’s ‘‘salsa golf’’ to regional fry sauces in the American Midwest — each adapting the basic combo with local flavors such as paprika, hot sauce, or pickle brine to create unique regional signatures.

Seasonal Adaptations

In summer, add finely chopped fresh herbs like tarragon or dill and use a light olive-oil mayonnaise for a brighter result. In winter, fold in a teaspoon of grainy mustard and a pinch of smoked paprika to give the sauce a heartier profile that pairs well with oven-roasted root vegetables. During holiday gatherings, stir in a teaspoon of cranberry relish for a festive fruity note that meshes well with roasted turkey sandwiches.

Meal Prep Tips

Make a double batch and portion into small jars for grab-and-go lunches. Use 2-tablespoon portions frozen as small discs in silicone molds for single-use servings — though texture may change slightly after thawing, they’re convenient for packed lunches. For weekly meal prep, label containers with the date and rotate within five days; keeping a small squeeze bottle in the fridge is handy for direct application to sandwiches and burgers.

Success Stories

Readers and friends have messaged me about using this sauce as a secret ingredient in potato salad and tuna melts, with rave reviews each time. One neighbor used it as a spread on a sloppy joe variation and said it was the missing flavor that made the dish memorable. Another family made a reduced-spice version for a baby shower and reported that even guests who prefer plain condiments went back for thirds.

Simple, fast, and endlessly adaptable — this sauce is my go-to whenever I want to lift ordinary snacks into something people remember. Try customizing it and make it your own; the best condiments are the ones you tweak to match your family’s tastes.