Here’s a recipe for my goto fry sauce:
- Ketchup
Mayo is better.
You know what they put on French fries in Holland instead of ketchup? Mayonnaise. I’ve seen ‘em do it, man. They fuckin’ drown 'em in that shit.
You know what they call a big Mac in Paris?
Yeah a quarter pounder avec cheese.
We do a nice brown gravy.
Fry sauce is a condiment the same way “w” is a letter.
It’s actual two pretending to be one.
You do know most condiments are made from multiple ingredients, right?
Ketchup
Ingredients: ketchup
Duh
The funny thing is I love ketchup but despise mayonnaise by itself, but love fry sauce.
It’s a crime to say this in Utah. Better not answer the next time some missionaries come to your door.
The best sauces for dipping are the ones created like George’s Marvellous Medicine.
Just bang a load of different ingredients into a bowl and mix it.
…and just like in the book, they can’t be replicated
A fry sauce is hard to define, but I know it when I see it
Happy cake day!
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Sooo, thousand island without the pickles!
It’s not like mixing condiments with other condiments is some kind of horrible idea. It often ends up great.
That being said, my personal taste doesn’t like something as fatty as mayo on most fried foods, and even then I wouldn’t want it mixed with ketchup, and I wouldn’t want much. Like, home made tartar sauce in minute quantities with fried fish is acceptable. Some honey mustard sauce (which usually has mayo in it in commercial products) with chicken nugget/tenders is great.
But I’ve tried most of the fries add-ons. Poutine is okay, but not what I’d order often. Gravy is a meh in general, even as a dipping sauce. I can get behind chili sauce, particularly with cheese, but only rarely because damn that heartburn. But 999/1000, it’s going to be ketchup with fries, maybe bbq sauce of some kind. Barring those thicker options, some nice malt vinegar is great. Otherwise, I’ll drop some spices and call it done. (I have a habit of freestyling spice blends that are one-offs in small batches, and I did a fry mix that I regret not having the proportions written down for).
But if someone out there likes the po’ man’s thousand island to dip in? Rock on my fellow human!
Pretty much, yeah. Except a lot of places put pickles or at least pickle juice and still call it fry sauce. I think thousand island can be more complex, however it’s not too different and it’s semantics. In my mind, fry sauce is always smooth (and may or may not include pickle juice). Anything else isn’t fry sauce. In other words, yes.
