Frim Fram Sauce Recipe

Last weekend, I was helping clean out my late grandmother’s house when I stumbled across a box of her old cookbooks tucked away in the back of her pantry. Most of them were the usual suspects – Betty Crocker, Joy of Cooking, church fundraiser collections from the 1970s. But buried at the bottom was this slim, worn book titled “Classic American Sauces and Gravies” from 1962.

The pages were yellowed and some were stained with what looked like decades of kitchen adventures. As I flipped through, fascinated by recipes for things like “Gentleman’s Relish” and “Mock Hollandaise,” I came across something that made me laugh out loud: Frim Fram Sauce.

“What in the world is Frim Fram Sauce?” I wondered, reading the quirky name three times to make sure I wasn’t seeing things. The recipe description was charmingly vague – something about a “zesty accompaniment for meats and vegetables that adds pizzazz to any meal.” It sounded like something straight out of a 1950s dinner party.

My husband walked over to see what I was laughing about. “Frim Fram?” he said, reading over my shoulder. “That sounds like something Dr. Seuss would invent.” But the ingredient list looked surprisingly normal – tomatoes, vinegar, spices – and there was a handwritten note in my grandmother’s familiar script: “Harold’s favorite – use extra Worcestershire!”

That note sealed the deal. If Grandpa Harold loved it enough for Grandma to make a personal notation, I had to try it. Three days later, standing in my own kitchen with this vintage recipe card, I discovered that Frim Fram Sauce is essentially a tangy, slightly sweet condiment that’s absolutely perfect with grilled meats and roasted vegetables.

What Is Frim Fram Sauce?

Frim Fram Sauce is one of those recipes that sounds mysterious until you actually make it. At first glance, the name makes you think it might be something whimsical or complicated, but in reality, it’s a simple sauce built from everyday ingredients. Onions and garlic are cooked slowly in butter, then blended with tomato paste, cream, and a few spices. The result is a smooth, tangy, slightly rich sauce that can be served over meats, vegetables, or even spooned onto bread. It’s the kind of recipe that feels like a hidden treasure passed down from a different time.

History of Frim Fram Sauce

The funny thing about Frim Fram Sauce is that its history is a little fuzzy, almost like a family story that changes each time it’s told. Some people know the name from an old jazz song made popular in the 1940s, where it was used more as a playful phrase than a recipe. Over the years, though, home cooks gave it real meaning in their kitchens. By the 1950s and 60s, recipes started showing up in cookbooks as a creamy tomato-based sauce with a touch of spice. It’s one of those dishes that feels like a wink from the past.

Why Try a Frim Fram Sauce Recipe?

When I decided to make Frim Fram Sauce, I honestly wasn’t sure what to expect. The name made it sound a little silly, but the process was so simple that I figured it was worth a shot. Onions, garlic, tomato paste, and cream don’t look like much on their own, but when they come together, the sauce takes on a personality of its own. It’s quick, it’s easy, and it works with so many different dishes. Trying this recipe feels a little like reviving a forgotten classic, and it’s fun to serve something with such a quirky, memorable name.

Key Ingredients in This Frim Fram Sauce

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• Unsalted butter – for sautéing and richness

• Sweet onion – finely chopped for a mild base flavor

• Garlic cloves – minced to deepen the taste

• Tomato paste – gives body and tanginess

• Smoked paprika – adds a warm, smoky note

• Red pepper flakes (optional) – for a touch of heat

• Salt and black pepper – to season the sauce

• Heavy cream or half-and-half – for smoothness and balance

• Fresh herbs (optional) – thyme or parsley for garnish and freshness

Best Tips for Making Frim Fram Sauce at Home

• Cook the onions slowly so they turn soft and sweet without burning.

• Add garlic after onions to keep it from browning too quickly.

• Toast the tomato paste for a minute to bring out its depth.

• Pour in the cream gradually while stirring to avoid lumps.

• Simmer on low heat so the sauce thickens gently.

• Adjust seasoning as you go—taste before adding more salt or pepper.

• Blend at the end if you want a smooth, silky finish.

• Use fresh herbs right before serving for a bright touch.

Kitchen Equipment Needed

• Medium saucepan – to cook the sauce from start to finish

• Wooden spoon or spatula – for stirring onions, garlic, and sauce

• Sharp knife – to finely chop onion and mince garlic

• Cutting board – sturdy surface for prep work

• Measuring cups and spoons – to keep ingredient amounts accurate

• Whisk – to blend tomato paste, cream, and spices smoothly

• Blender or immersion blender (optional) – for a silky texture

• Serving spoon – to ladle the sauce over meats, veggies, or sides

What to Pair with Frim Fram Sauce

The fun part about Frim Fram Sauce is how many ways you can use it. I’ve spooned it over grilled chicken and beef, and it gave both a whole new life. It’s also delicious poured on roasted vegetables like carrots or potatoes, making them feel a little extra special. One night I even served it with pan-seared fish, and it worked beautifully. For something simple, I’ve used it as a dip with crusty bread or drizzled over pasta. It’s a versatile sauce that lets you play around, and every time I try it with something new, it surprises me.

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Variations and Substitutions

• Cream swap – use half-and-half, coconut milk, or oat cream instead of heavy cream.

• Onion choice – replace sweet onion with shallots or red onion for a sharper taste.

• Spice change – try cayenne, chili powder, or curry powder instead of smoked paprika.

• Herb options – use basil, oregano, or dill in place of thyme or parsley.

• Add-ins – stir in a splash of Worcestershire sauce or balsamic vinegar for extra depth.

• Thickening – use a cornstarch slurry if you prefer a thicker texture.

• Vegan version – swap butter for olive oil and cream for plant-based alternatives.

Storage and Reheating Tips for Frim Fram Sauce

The best way to keep Frim Fram Sauce tasting fresh is to store it properly right after cooking. I let it cool a little, then transfer it into an airtight container and place it in the fridge, where it stays good for about three days. If I want to hold onto it longer, I freeze it in small portions so I can thaw just what I need. When reheating, I warm it slowly on the stove over low heat, stirring often so the cream doesn’t separate. A splash of broth or cream helps bring it back to the right texture.

Frequently Asked Questions

Can I make it ahead of time?
Yes, it can be cooked a day in advance and reheated gently before serving.

Can I freeze Frim Fram Sauce?
Yes, portion it into freezer-safe containers and freeze for up to two months.

What does it go well with?
It pairs nicely with chicken, beef, fish, roasted vegetables, pasta, or even bread.

Can I make it without cream?
Yes, use half-and-half, coconut milk, or a dairy-free alternative.

How do I keep it smooth when reheating?
Warm it slowly on low heat, stirring often, and add a splash of cream or broth if needed.

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