The Fry Sauce Factor

My Kind Of Fry Sauce

Looking back, it’s amazing to think that I had never even heard of fry sauce until I moved to Arizona.

Where was I living?
What was I eating?
How was I ingesting any type of potato product?

Nobody knows.

But we do know that fry sauce is now, and forever more will be, a precious part of my life. So much so that I created my own special blend!

Because the truth is that I like a fry sauce with some substance to it. I like a fry sauce that fights back.

‘Take that, Perfectly Seasoned Waffle Cuts!’
‘Eat it, Pillowy Steak Fries!’
‘You’re nothing without me, Crispy Shoestrings’

Which brings us to the Fry Sauce Factor:  simply put, the Fry Sauce Factor is the unavoidable phenomenon of craving the sauce whether the fries are involved or not.

That’s right, all you need is sauce, spoon, shovel or funnel, and you’re good to go. This is the Fry Sauce Factor, friends – you’ve been warned.

I should note that this recipe yields a gobton of Fry Sauce:  as with so many other condiments that I make from scratch, I like to take the time to put up a lot of it; you can easily halve or even quarter what you read below.

But really, do you want to take the chance that you’ll be caught with your apron down the next time a fry sauce craving hits? I think not.

Be prepared, people. Be safe. Make yourself a lot of fry sauce, keep it on hand, and know that you are ready at any moment to show those taters (or that spoon) what’s what.

Loaded Fry Sauce

2 c. mayonnaise
1 c. ketchup
2/3 c. dill pickle relish
1/4 c. cilantro, minced
1 tbsp. apple cider vinegar
1 tbsp. garlic, minced
1 tbsp. onion powder
1/2 tsp. white pepper, ground

Place the mayonnaise, ketchup, relish, cilantro, vinegar, and garlic in a large bowl and whisk together until uniform. Whisk in the onion powder and white pepper. Remove to large containers (preferably glass jars) for serving and/or refrigerated storage.

YIELD:  approximately 4 cups

Comments

  1. 20

    says

    I’d never heard of such a thing before (I’m in Atlanta by way of Minnesota) but this sounded really good so I made some for with dinner last night (using a spicy sweet relish instead of dill) and I feel like someone has been lying to me up my whole life about french fries. Oh. My. Goodness. Thank you for opening my eyes to the errors of my ways. :)

    • Meagan says

      I know, right? Lying!! But at least we know the truth now…

      Keep a jar of that goodness on hand at all times, my friend. You won’t regret it!

  2. 18

    Annie savidge says

    My mom made this all the time when I was a kid back in the 60s. I thought she had invented it until I moved to Utah 15 years ago!

    I like to make it with mayonnaise and barbecue sauce. It gives it a bit of a kick. Bu just plain old mayonnaise and ketchup will do in a pinch. Yummmm!

  3. 17

    Gregory Smith says

    Thank Arctic Circle drive-in restaurants for introducing fry sauce to the world (well, Utah and Idaho anyway) way back when.

  4. 15

    Marissa says

    It’s funny that you had never heard of fry sauce until you moved to Arizona. I’m from Arizona, and I had never heard of fry sauce until I visited Utah!

    • Di Ann Butterfield says

      That is funny. I grew up in Utah and then Idaho…both have fry sauce available at several fast food joints (Sonic, A&W, Arctic Circle). I assumed it was the same everywhere util I traveled to California and stopped at a Jack and in Box, when I asked for fry sauce they were like what?? They had never heard of it. That opened my eyes as well, now I just ask for a side a mayo and make my own where ever we are.

  5. 12

    says

    I didn’t have my first foray into fry sauce until college – the 18 years previous were a total waste in the condiment department – because it is a staple in my house now!! I love this loaded version, too!

  6. 11

    says

    This fry sauce kinda sounds like a super hero, dishing out some serious justice to potato products. Because of that reason, I’m on board!

  7. 6

    says

    Ok, seriously? Fry sauce is one of the best things ever invented. I also use it as chicken sauce, burger sauce, face sauce…you get the idea.

    I kinda want to come to your house and steal that whole drippy jar from you. Is that weird?

    • Meagan says

      Not weird at all. And you’re more than welcome, especially because you introduced me to face sauce.

  8. 5

    Susan P says

    What exactly do you use this on? Dipping for fries? Looks like a thousand island salad dressing. Just wondering.

    • Meagan says

      I do use it as a dip for fries, but one of the reasons I love this sauce so much is its versatility: I will also slather it on burgers, use it to top salads, and set it out as a dip for veggies and chips. I suppose this take on fry sauce is similar to a thousand island dressing, just with a little more going on. Thanks for reading, Susan!

  9. 4

    Mary says

    Hi Scarletta, I am very excited to see your homemade A’s Hot Sauce in your recipes, and I’m definitely wanting to make some, but I have realized that I’m not crazy about smokey flavors. The chipotle seasoning I use has that smokiness so I’m thinking the jarred ones do, as well. Is there a way I can use another pepper and/or sauce (besides the adobo)? Thanks!

    • Meagan says

      Great question, Mary! Sometimes I’m not in the mood for smoky as well, but I still want the spicy heat – when those cravings strike, I reach for fresh jalapenos: ripe ones have a nice, slightly fruity flavor to my palate. For that particular hot sauce recipe, I would simply omit the chipotle chiles in adobo and use 6-8 fresh, ripe jalapenos (depending on their size) in their place. And here’s a tip: boil them instead of charring them. Charring will simply restore the smoky flavor that you’re trying to avoid. Instead, remove the chiles’ stems, place them in a large pot, cover with water, and boil until their flesh is softened, approximately 12-15 minutes. Then you can simply proceed with the recipe as it is written, processing the softened, fresh jalapenos into your hot sauce. Let me know how it turns out and thanks for reading!

      • Mary says

        Thanks, Meagan! I will most definitely try the boiled jalapeños…they’re my favorite right now (trying to work my way up the capsicum ladder!) And, I’ll let you know when, and how hubby and I like it!

  10. 2

    says

    Ok, funny thing: I had never heard of fry sauce until recently, and then I discovered that “fry sauce” is exactly what my mom and I have been mixing up and putting on our hamburgers for as long as I’ve been alive (and I suspect my mom was doing it long before that). But oddly? Never on our fries. Time to remedy that.

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