Fry Sauce

[phatch]

I've mentioned fry sauce before as a culinary curiosity of where I live but today's paper talks about it some more.

http://deseretnews.com/dn/view/0,1249,650220850,00.html

[Mezzaluna]

Very interesting, Phil! I'm a fan of mixing ketchup and mustard together (the yellow stuff mostly, but sometimes Dijon). My brother used to dip fries in Thousand Island dressing (which is basically fry sauce plus pickle relish, right?), although we grew up very far from Utah.

[Chad Aaland]

I don't know how everyone makes it, but thousand island is mayonnaise, chili sauce, hard-cooked eggs, bell peppers, and maybe some salt.

[Mezzaluna]

Ah, Chad, you mean the real Thousand Island Dressing. My recipe is the one that would satisfy a ten-year-old boy eating frozen french fries.

[indianwells]

I mix equal quantities of mayo,ketchup and Dijon.I also spread this on both bun halves for a burger.The buns must be toasted on the cut side though or the sauce will sink in to the bread which is NOT good.

[mredikop]

That's so funny I have been making "Fry Sauce" for years and never called it that. My latest permutation calls for;

1 cup Heinz Ketchup
2 cups Hellman's Mayonnaise
1 tsp. Paprika
1 tsp. Cayenne
1 tbsp. Salt

Mix all together and serve as dipping sauce with waffle fries, curly fries, shoe strings, julienne fries etc. Also good on Corn Dogs, Burgers, certain sandwiches etc.

**Important** "Fry Sauce" doesn't taste so good with ice cream or in Count Chocula cereal.

[AprilB]

it was equal portions of mayo, ketchup and mustard. Pretty simple and pretty good.

I do like the idea of a little bit of zip. Maybe a dash of LA hot sauce?

April

[Suzanne]

Well, in Belgium they use mayo; in England they use vinegar (malt vinegar); in most of the US it's ketchup. I think in this case the sum is indeed greater than the parts. (although all I like on my fries is a healthy dose of salt, but hey, I wouldn't say not to "fry sauce" )